Smokey and delicious Ham that will leave everyone wanting more!
Total Time
4hr
4.0
2 Ratings
Author: How to BBQ Right
Servings:
16
Ingredients
•
8
lb
Cooked Pit Ham
•
1/2
cup
Brown Sugar
•
1/2
cup
Honey
•
4
Tbsp
Coca Cola
•
2
Tbsp
Dijon Mustard
•
2
tsp
Barbecue Rub
Cooking Instructions
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.
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.
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.
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).
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.
Author's Notes
One 8-10 lb pit will easily feed 20 people.
Nutrition Per Serving
CALORIES
305
FAT
8.1 g
PROTEIN
40.5 g
CARBS
16.3 g
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