Good day friends!! Welcome to the April 2009 edition of the smoking meat newsletter. This is the Easter edition and as is the custom, we are discussing how to smoke the Easter ham.

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I want to thank all of you who sent your special meatball recipes in response to last months topic, Smoked Meatballs with Spaghetti".

A few of you also informed me that this is actually served at some restaurants across the country. I was glad to see that I was on track with something really tasty!!

I relish all feedback to this newsletter so please feel free to keep sending your thoughts, comments, recipes, tips, etc..

Be sure to check out all of our tutorials on smoking chicken, pork shoulder, turkey, ribs, brisket, and much more at our website at

Now for the holiday ham!! 


Smoking the Easter Ham

With Easter upon us I am sure that many of you have ham on the brain. I do as well so I can fully understand this. Having said this, many of us have never and will never attempt to create a real ham due to the long, complicated process.

Ham is most commonly made from the loin however practically any piece of pork soaked in a special brine for several days and smoked will taste a lot like ham.

Around my house, we generally buy a pre-cured ham and smoke it for 4-5 hours to end up with a nice smoky Easter (or anytime) treat.

You can use almost any ham at your local grocer or meat market, adding your own smoke time to it will add more than you can imagine to the flavor.

I have had folks tell me that you just can't add much to an already cooked ham but I beg to differ.

I have done this many times and I have had many folks tell me that it is the best ham they have every tasted. I have to believe that it is the smoking that makes it taste different than your everyday, ordinary ham right out of the package even if it says "smoked" on the label.

Here is the easiest, best tasting meal you will have ever had on Easter..

Buy a ham, spiral sliced, unsliced, honey baked, whatever. Bring it home and open the package.  Do not glaze it or anything just yet.

Rub it with yellow mustard for good sticking and apply a good rib rub or your favorite rub/spices all over the ham.

Place the Easter ham right on the grate of your 230 degree smoker and monitor it until it reaches 155-160 degrees. Depending ont he size of your ham this could take 3 – 5 hours or even a little longer.

I like to use a good fruit wood like apple or cherry or some pecan will work good as well.

If you are not using a stick burner.. i.e. you have a gas, electric, or charcoal smoker, you can stop using smoking wood after about the first 3 hours and finish with just heat if you like.

About an hour before the ham is ready to be taken out of the smoker, glaze it with a really good barbecue sauce that you and your family likes. (You may also choose to serve some warm sauce on the side for dipping).


Ham Smoking Tips:

For quick cleanup and easy transport, set the ham into a disposable aluminum pan during smoking. It will still get plenty of smoke flavor and you don't have to spend as much time on cleanup afterwards.

To save time on Sunday and keep dinner on time, smoke the ham a day early and place in the fridge after it has completely cooled. It will easily reheat int he oven on Sunday with no love lost.

If you are serving potatoes with the ham, consider rubbing them with a little olive oil, sprinkle on some kosher salt and smoke them right along with the ham until they reach the desired softness. No need to wrap in foil. They are absolutely delicious.

If you are travelling to grandmas and need to keep the ham hot while you drive.. simply double-wrap the ham in foil. Then wrap in several thick towels and place in a empty ice chest. Fill in any remaining
space with towels, pillows, blankets, etc. and it will keep the ham above 140 degrees for 3 to 4 hours.

Most of all, enjoy the meal with family and friends and be sure to spend a little time remembering what Easter Sunday is really all about.


My Recipes

Folks, I have 2 wonderful recipes that I sell to help support this newsletter, the websites, the forum and all of the other services that we provide.

The recipes are hands down, two of the best recipes in the world when it comes to a rub and barbecue sauce and it is absolutely delicious on the Easter ham we are discussion today.

I get testimonies all of the time from folks telling me how good they are but you really have to try them yourself to believe it.

It is simply 18.95 and you never have to buy another bottle of rub or barbecue sauce from the store. That is SO worth it to most people.

They are guaranteed.. if you decide you don't like it, let me know inside of 30 days and I will return what you paid pronto.

Here are a few recent testimonies:


Bought your rub and bbq sauce recipe and its money very well spent. I am no doubt going to be the envy of my friends this summer. Wow, that stuff is good!  Thanks for the help.

Jeff I'm really enjoying all your tips on smoking meat. Because of you my family wants me to smoke something every weekend.  I purchased your rub and BBQ sauce recipe and I can't keep them away from the BBQ they even put it on pizza!!

I did want to let you know that I purchased your recipes several months ago and they are great. The finishing sauce is the bomb!!

Jeff when I first joined your site, I ordered your rub and sauce recipes. I finally got my smoker and yesterday was the first day that I had a chance to try your rub and sauce. You are right they are outstanding. I will be using them quite often. Thanks again.

I, purchased your rub and sauce recipes… It, is the best rub and sauce, I have ever tasted.  You need to be packaging these and selling them in the stores, so that people who don't have time or don't want to bother making them can enjoy them.


I feel certain that you will be saying the same thing just as soon as you try them.

Click Here to order the recipes. If you wish to see more testimonies as well as the official sales page you can head over to my official recipes sales page.

Thank you for supporting our efforts here..

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