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I am always trying to figure out new ways to serve smoked meat to keep things exciting for you and your guests and this Easter, instead of serving the ordinary ham with pineapple slices on it, why not turn the ham into smoked ham and pineapple kabobs?

The instructions are easy to follow, it smokes up faster than a whole ham and your guests will rave about it.

Not to mention, doing things this way means you get more smoke and more rub per bite and that is always a good thing!

Well.. you do have options. I have also included instructions below for smoking a whole ham just in case you are not up for something new.

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What You’ll Need

  • Ready to Heat n’ Serve Ham
  • Skewers (wooden or metal) note: no need to soak due to low smoker temperatures
  • Fresh Pineapple
  • Yellow mustard
  • Jeff’s Rub (purchase recipe)

Unwrap ham and set on a cutting board. I bought one to show you the smoked pineapple kabobs and another one to smoke whole.

I prefer the smaller ones and if I need more ham, I simply buy two smaller ones instead of one large one.

Ham unwrapped

For the kabobs, cut the ham into chunks.

Slice them first (as shown) then cut each slice into thirds then in half.

Make the chunks any size you want but try to keep them all uniform if possible.

Cut ham into chunks

Once the ham is all chunked up, you’ll need to cut the pineapple into chunks as well.

Ham all chunked up

I like to peel it then remove the “eyes” but as my wife tells me, this is just being overly meticulous, it’s completely unnecessary unless you just want to do it.

“For goodness’s sake, just peel it and cut it into chunks”, she says;-)

Pineapple peeled and eyes removed

Pineapple cut into chunks.

Pineapple all chunked up

Squirt some mustard on the ham and stir it around to coat each piece.

Note: It would probably be easier to put the ham in a ziploc bag instead of a bowl if you have a large one available.

Apply mustard to ham chunks

Pour about 1/4 cup of my rub onto the ham and stir it around. Add another 1/4 cup if you want more. Be generous with it.

Coat ham with rub

Using wooden skewers, place alternating pieces of ham and pineapple until you have a total of 6 pieces on each skewer.

If you are using longer skewers, you may want to add more to each one, it’s your call.

Assemble your first ham and pineapple kabob

I made skewers until I ran out of pineapple. I’ll place the leftover pieces of ham on a separate Bradley rack and smoke them alone.

Stack of ham and pineapple skewers

I place the ham and pineapple kabobs on Bradley racks for easy mobility.

Kabobs are laid carefully on a Bradley rack

Tip: If you have leftover pieces of ham, place them on a Bradley Rack and smoke them right along with everything else.

Set up your smoker for about 200 degrees if possible.

Why so low, you ask..

Well.. you want the little chunks of ham and pineapple to get plenty of smoke but you know it’s going to get done fast since they are small.

To give them more time in the smoke and slow down the cooking process, you just cook them a little lower and slower then normal.

200 degrees for about 2 hours is perfect but since you know that the ham is ready to eat before you even put it in the smoker, you can cook it more or less depending on what you like.

I like to use pecan, maple or hickory with ham to get a really nice, robust flavor.

Brush with beer barbecue sauce (recipe below) about 20 minutes before they are finished smoking.

Serve with spiced pee wee potatoes (recipe below)

 

Spiced Pee Wee Potatoes

Serves 4-6

  • 1 lb small new potatoes (unpeeled)
  • 2 T. veg oil
  • 1 clove crushed garlic
  • 1 t. turmeric
  • 2 t. ground coriander
  • 2 t. black cumin seeds
  • 2 t. sugar
  • 1 T. chopped chives
  • 1 T. chopped parsley (optional)

Bring a pan of salted water to a boil, put in the potatoes, and boil for about 5 minutes. Drain.
Heat the oil in a metal roasting pan on top of the stove over medium heat; add the garlic, turmeric, coriander and cumin seeds, and cook for about 1 minute. Add the potatoes, rolling them around to coat. Sprinkle with the sugar, and a little salt and pepper. Place in a 350 degree oven and bake for about 30 minutes, turning them occasionally. Just before serving, sprinkle with the parsley and chives.

 

Special Beer Barbecue Sauce for Kabobs

Ingredients

Preparation Instructions

Add both ingredients to a mixing container and mix until well blended. Great on the ham and the pineapple!

 

How to Smoke Eggs

I promised instructions for smoking eggs and you can find that HERE

 

Get the Recipes for Jeff’s Rub and Sauce


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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

 

How to Smoke a Whole Ham

Yes, I know the hams usually say they are already smoked but they are not smoked in the way that you can do it at home. You will be surprised at the difference in flavor from one that is smoked at the factory and one that you smoke again at home in your own smoker.

What You’ll Need

If you’d rather smoke a whole ham this Easter, I completely understand and for some family’s this is a tradition that must not be broken.

Unwrapt the ham and lay it on a cutting board or ideally, in a foil pan

Whole ham in foil pan

Apply mustard to the the outside of the ham. Don’t worry.. it won’t taste like mustard when it’s all said and done but if you don’t want to take any chances, you can use olive oil, honey, maple syrup, pineapple preserves, almost anything sticky that might taste good on the ham.

This is just to help the rub to stick and if it adds a little extra flavor, well then that’s a bonus.

Mustard to outside of ham

Apply generous amount of my rub to the outside of the ham.

Rub to outside of ham

There is pepper in the rub recipe however, if you like peppered ham, you can hammer on the coarse pepper. (this is amazing with my rub and adds a whole new dimension)

Coarse pepper on ham

Place in the smoker on a Bradley rack and smoke at 225 for about 3 hours.

Use hickory, pecan or maple for great results and keep the smoke flowing for the entire time if you are using a charcoal, electric or gas smoker.

The smoke permeates the rub, the pepper and the ham and you have never tasted anything this good!

Ham complete and ready to slice and eat

Slice and eat!

7 Comments on this article. Feel free to join this conversation.

  1. Phil September 29, 2015 at 3:52 pm - Reply

    Just resigned up for your newsletter I use to get it but for some reason it stopped. Signed up on a new e-mail. I bought your recipes about three years ago and still use them. I now have a GMG pellet smoker.

  2. angel December 5, 2013 at 10:05 pm - Reply

    Hello jeff Im having trouble with my tri tip.Do you have any suggestions on grilling or smoking tri tip. My wife purchased your rub i tried it and every one loved it. Thank you for all the reciepies you have sent me. You made me a better cook. merrycristmas and a happy new year

  3. Rich March 28, 2013 at 6:31 pm - Reply

    Just purchased your rub recipe, the ham kabobs will probably be the recipe I test out your rub with.  Thanks for the site, really enjoy it.

  4. Rich Ozimek March 21, 2013 at 8:47 am - Reply

    we were always able to print your site as a pdf and it now looks changed

    and we can not figure out how to do that. Did you remove that obtion?

    • Jeff Phillips March 21, 2013 at 11:26 am - Reply

      I apologize for this.. the code that made that feature work was causing some problems in the new layout. I am in the process of setting this up again on the site but it may take a bit before it is made available to everyone.

  5. Jerry Stelter March 21, 2013 at 8:43 am - Reply

    I have read and enjoyed your site for some time.  However when you language becomes disgusting I am stopping.  Your refference to God and anal etc. 

    • Jeff Phillips March 21, 2013 at 9:57 am - Reply

      I apologize if I have offended you and I can assure you that it is not my intention to do so. I have been using the word “anal” my entire life to mean “overly concerned about something” and I just looked it up to make sure I was not using it incorrectly. I don’t think I was.

      If you will look it up, you will find that it does not JUST mean a part of the body or something disgusting as in “anus” but it also means being overly meticulous about things.

      Perhaps I should have used the word OCD but then I feel that term is overused these days.

      I apologize for the reference to “God”.. I was simply being funny by relaying what folks say when I get overly OCD about things. It was not my intention to be disrespectful to our creator or to offend you.

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