Smoked Ham and Pineapple Kabobs

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Smoked Ham and Pineapple KabobsI 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.

The Lineup

Kabobs Recipe | Spiced Potatoes | Beer Barbecue Sauce | Smoked Eggs | Whole Ham

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Smoked Ham and Pineapple Kabobs

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


  • 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)

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


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Smoked a Pork Butt last night and applied the mustard and your rub…Just finished it off with your bbq sauce! I have to say that this turned out awesome and much better than I used to make!   thanks for the rub/sauce recipes! ~ Troy

Hello Jeff I recently purchased your recipe for rub-n-sauce and just wanted to let you know that its off the chart. well worth the cost. I am cooking for about 50 family and friends at lake Texoma this weekend and cant wait to see everybody's reaction ~ Jack

Jeff, You truly are the man. Bought your rib rub and your sakes alive sauce and love them both. Keep up the good work helping people like me learn to cook good BBQ with smoke. ~ Matt
Jeff, I was smoking a Boston butt Saturday night for dinner Sunday and decided to try your bbq sauce. I have to say this is hands down the best sauce I've ever had and I've tried a lot of them. Its very easy to make, inexpensive and taste excellent. I will be using this recipe for a long time. ~ Doug
I've made tenderloins for years both on the smoker and not, but the use of Jeff's rub and sauce made them amazing.  my family loved them. ~ Kathleen

I think the above testimonies say it better than I ever could. 

How can you argue with unsolicited testimonies sent in just because folks who purchased the recipes wanted to let me know how good they were?

You deserve the very best and it is completely within your grasp!

Only $18.95 and worth every penny.

Not only do you get the best rub and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

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Here's What to Expect Once you Order

Here's how it works:

  1. You order the recipes
  2. My automated system sends you a download link in an email with a password
  3. You click on the link and use the password to download the recipes and the free gifts to your computer

If you DON'T get the email with the link within 10 minutes:

  1. Check your spam/junk folder (sometimes they get caught there)
  2. If you can't find it, email me and let me know you didn't get it
  3. I will send the recipes and login info to you as an attachment in an email
  4. You let me know you got it, we are both happy campers!


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!

Free Smoking Meat Newsletter

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  1. angel says

    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

  2. Rich says

    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.

  3. Rich Ozimek says

    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?

    • says

      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.

  4. Jerry Stelter says

    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. 

    • says

      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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