Steve: That’s a great way to finish a ham. Your technique works just as well with spiral-sliced hams, too. Last month I smoked one and made a glaze using Mae Ploy “Sweet Chilii Sauce” from Thailand, brown sugar & a splash of Pepsi to thin it out as I warmed it on the stove. Very tasty. No complaints.
I really like sweet chili sauce. I use it as an ingredient in my competition sauces - packs a ton of flavor. I'll have to try out a spiral ham. Sounds alit easier to serve up
I just followed your idea. With same kosmos rub and it was actually dry and salty. I’ve had that same ham in the oven not an issue (actually bought two, had one on TG). Hands down it was the process that dried the ham and increased salt throughout, my ham was spiraled. Idk if that caused more salt penetration from the “Killer Bee” or not… Anyway I thought I’d share. Great video, love the fact that your still BBQ’n in that weather!
I purchased a smoked ham expressly to try this recipe in my little electric smoker....I’m excited to try it right now that our weather is mild! Thanks for this excellent video.
New to pellet grilling here, got the 456d on sale at Lowes $189, hope to see you do more videos on this very grill Your helping me learn and get better
Smoke Trails so far I love it, just need the weather to cooperate so I can do more , use it at least once a week and havnt touched the gas grill since I got it
Awesome recipe! Where do you live to get temperatures around -40°? I'm in Quebec City, Province of Quebec and the weather gets down only to -32°C once or twice in a year. Still, I'll keep my Pit Boss close by next winter. Thanks for the idea!
Oh, yes! I do mine almost identically like you do. Needless to say, it usually doesn't last more than 30 minutes! Hey, at least there's no leftovers to deal with.
