Smoked Pit Ham | Glazed Pit Ham Recipe
For more barbecue and grilling recipes visit: http://howtobbqright.com/
Pit Ham stands for Partially Internally Trimmed Ham. This simple means they remove the bone and some of the internal fat from the middle of the Pit Ham, then tie it all back together and smoke it.
For this recipe you’ll need an 8-10lb Pit Ham. To smoke or “reheat” this Pit Ham you’ll need some type of bbq grill or smoker. I used my pellet grill with pecan BBQr’s Delight pellets for fuel, but any smoker or grill set up for indirect heat will work. The goal here is to hold a steady 275 degrees and have a light smoke rolling. Remember Pit Ham has already been smoked once, so we’re just warming it up in a smoked environment. I call it “Double Smoking”.
Remove the Pit Ham from the packaging and place it on the smoker. You can cut slits into the outer skin if you like but I like the presentation without it.
It will take about 3 ½ hours for the Pit ham to reach 140⁰ internal. After 1 hour of smoking it’s a good idea to use a probe thermometer to monitor the temps, and just keep the cooking temperature steady.
To really set this ham off I use a glaze at the very end. Here’s the recipe for the Pit ham glaze:
½ Cup Light Brown Sugar
½ Cup Honey
¼ Cup Coca-Cola
2 Tablespoons Dijon Mustard
2 Teaspoons BBQ Rub
Add all of the ingredients in a bowl and whisk. Pour into a squeeze bottle for use.
When the Pit Ham reaches 125⁰-130⁰ internal, it’s time to glaze. Squirt or brush the glaze over the top and sides of the Pit Ham. The heat will melt the glaze and cause it to run all over the outside.
The glaze needs to cook on for 30-45min and at this point the Pit Ham should be 140⁰.
Once it gets close go ahead and get it off the smoker. You don’t want to go over 140 because it can dry the ham out. I say it’s best to be a few degrees under here than over.
Let the Pit Ham rest a few minutes before slicing for a juicer product. This is one ham that you can wait to carve at the table. All you need is a long blade and you’ll have picture perfect slices waiting to go on people’s plates.
You’ll also notice that there’s not much loss with this ham, so one 8-10lb pit ham will easily feed 20 people.
For more how-to recipes visit: http://howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
source
