Smoked Ham on the Pit Boss Pellet Grill
In today’s recipe we will smoke a pre-cooked ham on the Pit Boss Pellet Grill and then finish it with Doc and Artie’s Tangy Ginger-Peach Glaze. This ham recipe is perfect for Easter, Christmas or any other time of year.
Ingredients
- 7 lb pre-cooked ham
- Meat Church Honey Hog BBQ Rub
- Doc and Artie’s Tangy Ginger-Peach BBQ Glaze
Recipe Instructions
- Pre-heat the Pit Boss Pellet smoker to 225 degrees F using cherry wood pellets.
- Score ham in a diagonal pattern about ¾” wide.
- Season with Meat Church Honey Hog BBQ Rub
- Cook until the ham reaches 138 to 140 degrees F.
- Apply the Ginger-Peach glaze and continue cooking until the ham reaches 145 degrees F.
- Remove from the smoker, let rest 10 minutes and serve.
