The Best Bbq Pitmasters Smoked Ham Recipe For Beginners. 9.) brush the ham generously with the bbq ham glaze every 15 minutes during the final hour of smoking. Give the ham a rest after smoking and let the residual heat distribute evenly to cook the insides better.
The pitmasters were given fresh ham, wagyu beef back ribs, and 11 hours to cook them. Coat your ham in olive oil followed up by covering the ham in your seasoning. Apply a light coat of the bbq rub over the dijon.
Smoke For About 2 Hours At 300°F.
6.) heat the smoker or oven to 250⁰ f. Be sure to not penetrate the skin enough to cut into the meat. While the meat is cooking, take the opportunity to prepare the honey mustard glaze.
Try These Great Sides With Your Ribs, Creamy Coleslaw And Smoked Baked Beans.
Coat the outside of the fresh ham with a light layer of yellow mustard. Bring the mixture to a simmer and reduce until it thickens. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!
Place The Roast Directly On The Grill And Smoke For 3 Hours.
8.) smoke the ham for 6 hours, basting with the ham basting sauce once an hour. Here is a good ham brining recipe to use: Place the roasting pan with the ham on the smoker, and add your favorite hardwood to the fire (used here:
When The Internal Temp Hits 140⁰, Remove Ham From Smoker And Allow.
Remove spiral ham from packaging and coat the outside with the dijon mustard. 9.) brush the ham generously with the bbq ham glaze every 15 minutes during the final hour of smoking. Remove the ham from the grill and let it rest for 10 minutes.
5.) Let The Ham Stand At Room Temperature For 1 Hour.
This lets the meat fibers relax and become more tender and retain more juices inside. Place the ham on the smoker and cook for 2 1/2 hours. Remove from the grill and let sit for about 15 minutes before slicing.