Smoking a Ham for Thanksgiving
A fully cooked ham coated with pineapple jelly and barbecue rub, then smoked again for holiday flavor.
Servings 20 servings
Ingredients
Ham and Pineapple Coating
- 1 cured, fully cooked ham about 12 lb; spiral sliced preferred
- ⅓ cup pineapple jelly pineapple-mango jelly also works
- 1 tablespoon Jeff's original rub for the jelly
- Jeff's original rub additional, for coating the ham
Instructions
- Unwrap the cured, fully cooked ham.
- Warm the pineapple jelly in a microwave-safe bowl for about 25 seconds to make it spreadable. Mix in 1 tablespoon rub.
- Spread the jelly mixture over the ham, then sprinkle on an additional coating of rub.
- Prepare the smoker to maintain 225–240°F using mesquite, hickory, pecan, oak or another robust wood.
- Place the ham directly on the grate, large flat side down. Smoke about 3 hours until heated through and ready to serve.
- Slice and serve.
Notes
Estimated yield: about 20 servings from a 12 lb bone-in ham, allowing for bone and portion size. This card is for a ham that is already cured and fully cooked; the article's separate uncooked-ham and turkey questions are not part of this recipe.