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Smoked Pit Ham
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Recipe

6 INGREDIENTS • 5 STEPS • 4HRS

Smoked Pit Ham

4.0
2 ratings
Smokey and delicious Ham that will leave everyone wanting more!
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Smoked Pit Ham
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How to BBQ Right
Hi, I'm Malcom. I'm 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/
Smokey and delicious Ham that will leave everyone wanting more!
4HRS
Total Time
$2.21
Cost Per Serving
Ingredients
Servings
16
us / metric
Cooked Pit Ham
8 lb
Cooked Pit Ham
up to 10 lb
Brown Sugar
1/2 cup
Brown Sugar
Honey
1/2 cup
Coca Cola
4 Tbsp
Coca Cola
Dijon Mustard
2 Tbsp
Dijon Mustard
Barbecue Rub
2 tsp
Barbecue Rub
Used Killer Hogs BBQ Rub
Nutrition Per Serving
VIEW ALL
Calories
305
Fat
8.1 g
Protein
40.5 g
Carbs
16.3 g
Add to plan
logo
Smoked Pit Ham
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm 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/

Author's Notes

One 8-10 lb pit will easily feed 20 people.
Cooking InstructionsHide images
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 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 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 (4 Tbsp), Dijon Mustard (2 Tbsp), and Barbecue Rub (2 tsp) 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 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.
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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Tags
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Dairy-Free
American
Gluten-Free
Grill
Shellfish-Free
Easter
Pork
Summer
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