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.
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.
Once the ham is all chunked up, you’ll need to cut the pineapple into chunks as well.
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 cut into chunks.
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.
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.
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.
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.
I place the ham and pineapple kabobs on Bradley racks for easy mobility.
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)
- 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.
- 1/4 cup of Jeff’s Barbecue sauce (purchase recipe)
- 1/4 cup of beer (or less, depending on how thick you want it to be)
Add both ingredients to a mixing container and mix until well blended. Great on the ham and the pineapple!
I promised instructions for smoking eggs and you can find that HERE
Get the Recipes for Jeff’s Rub and Sauce
***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 rubLove 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..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 rubLove 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.
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
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.
Apply generous amount of my rub to the outside of the 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)
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!
Slice and eat!