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RECIPE
6 INGREDIENTS 5 STEPS 4hr

Smoked Pit Ham

4.0
2 Ratings
Smokey and delicious Ham that will leave everyone wanting more!
Smoked Pit Ham Recipe | SideChef
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Smokey and delicious Ham that will leave everyone wanting more!
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
4hr
Total Time
$35.33
Cost Per Serving

Ingredients

Servings
1
US / METRIC
8 lb
Cooked Pit Ham
up to 10 lb
1/2 cup
Brown Sugar
1/2 cup
1/4 cup
Coca Cola
2 Tbsp
Dijon Mustard
1/2 Tbsp
Killer Hogs BBQ Rub
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
4893
FAT
130.0 g
PROTEIN
649.1 g
CARBS
266.3 g

Author's Notes

One 8-10 lb pit will easily feed 20 people.

Cooking Instructions

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Step 1
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.
Step 2
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.
Step 3
Add Brown Sugar (1/2 cup) , Honey (1/2 cup) , Coca Cola (1/4 cup) , Dijon Mustard (2 Tbsp) , and Killer Hogs BBQ Rub (1/2 Tbsp) to a bowl and whisk. Pour into a squeeze bottle for use.
Step 4
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).
Step 5
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.

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Nutrition Per Serving
Calories
4893
% Daily Value*
Fat
130.0 g
167%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
1306.3 mg
435%
Carbohydrates
266.3 g
97%
Fiber
1.2 g
4%
Sugars
257.8 g
--
Protein
649.1 g
1298%
Sodium
29222.8 mg
1271%
Vitamin D
--
--
Calcium
10.2 mg
1%
Iron
48.3 mg
268%
Potassium
88.4 mg
2%
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