In today’s Smoked Ham on Pellet Grill video, we will take a pre-cooked ham, season it with Meat Church Honey Hog BBQ rub, smoke it on the Pit Boss Pellet Grill and then finish it with Doc and Artie’s Tangy Ginger-Peach Glaze.
This smoked ham is perfect for Christmas, Easter or Thanksgiving.
Ingredients
• 7 lb pre-cooked ham
• Meat Church Honey Hog BBQ Rub (or your favorite), more info here: https://www.armadillopepper.com/products/meat-church-honey-hog-bbq-rub
• Doc and Artie’s Tangy Ginger-Peach BBQ Glaze, more info here: https://docandarties.com/t/sauces (See links below for homemade peach ginger glaze)
Recipe Instructions
1. Pre-heat the Pit Boss Pellet smoker to 225 degrees F using cherry wood pellets.
2. Score ham in a diagonal pattern about ¾” wide.
3. Season with BBQ rub.
4. Cook until the ham reaches 138 to 140 degrees F.
5. Apply the Ginger-Peach glaze and continue cooking until the ham reaches 145 degrees F.
6. Remove from the smoker, let rest 10 minutes and serve.
Peach Ginger Glaze Recipes
https://www.allrecipes.com/recipe/102269/glazed-ham-with-peach-ginger-sauce/
https://www.foodnetwork.com/recipes/food-network-kitchen/ginger-peach-glazed-ham-recipe-2104782
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Please watch: “Mississippi Chicken Recipe in the Masterbuilt Smoker | Mississippi Chicken Sliders”
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