Maple & Pecan Smoked Ham

Ingredients

Ham

• 8-10 pounds Ham

• Yellow Mustard as a binder

• I used the Transcendental Dry Rub by Biceps BBQ, but you can use any sweet BBQ rub. Honey Hog BBQ Rub by Meat Church or The BBQ Rub by Killer Hogs also work really well for this recipe.

Basting Sauce

• Butter

• Beer

• Pineapple juice

• Canadian Maple Syrup

Let’s get the fire started!

Preheat your smoker to 275F for indirect cooking.

I used my XL Big Green Egg along with Big Green Egg Canadian Maple Lump Charcoal for this cook. Once the 3 SpeediLights are fired up, give the charcoal 10-15 minutes to light up. Add some wood chunks for flavor (optional), I decided to go with the Kamado Joe Pecan. Add your deflectors and give your grill another few minutes to get the wood fired up.

I used coarsely chopped onions and a mixture of pineapple juice and water to keep the humidity up in my smoker, but you can also use apple juice and water, beer or simply stick to water.  Add to your smoker, ideally under your ham.

I used yellow mustard as a binder and seasoned using the Transcendental Dry Rub by Biceps BBQ. As mentioned earlier, any sweet BBQ rub will work well for this recipe. I used my Meater Block to measure ambient and internal temps for my cook.

Once my Kamado stabilized at 275F it was time to put the ham in to smoke for the next few hours (make sure your charcoal/wood are fully lit and your smoker is producing clean smoke).

Let’s prepare our Basting Sauce.

Heat up a small skillet and mix in the ingredients for the basting sauce. I used butter, beer, pineapple juice and Canadian Maple syrup. You can try different combinations using brown sugar, cherries or other sweet fruits.

After approximately 1 – 1.5 hours, you should see a nice bark starting to form on the outside of the ham. Start basting your ham every 30 – 45 mins to make sure it doesn’t dry up.

Let’s Eat!

Continue this process until your ham hits 145F internal temperature. Depending on the size of your ham, the cooking time could vary by 1-2 hours. It took me 3.5 hours to reach 145F internal temperature.

Let the ham rest for 5 – 10 minutes and slice in – Bon Appétit!