Setup smoker or grill for indirect heat and set it to hold a steady 275 degrees F (140 degrees C). Remove the
Cooked Pit Ham (8 lb)
from the packaging and place it on the smoker.
It will take about 3 ½ hours for the Smoked Pit Ham to reach 140 degrees F (60 degrees C) internally. After 1 hour of smoking it’s a good idea to use a probe thermometer to monitor the temps, and just keep the cooking temperature steady.
Brown Sugar (1/2 cup)
Honey (1/2 cup)
Coca Cola (1/4 cup)
Dijon Mustard (2 Tbsp)
Killer Hogs BBQ Rub (1/2 Tbsp)
to a bowl and whisk. Pour into a squeeze bottle for use.
When the Pit Ham reaches 125-130 degrees F (51-54 degrees C) internally, it’s time to glaze. Squirt or brush the glaze over the top and sides of the Ham. The heat will melt the glaze and cause it to run all over the outside. The glaze needs to cook on for 30-45 minutes and at this point, the Pit Ham should be 140 degrees F (60 degrees C).
Once the Smoked Pit Ham gets close, go ahead and get it off the smoker. You don’t want to go over 140 degrees F (60 degrees C) because it can dry the ham out. Let the Pit Ham rest a few minutes before slicing for a juicier product.