Ham is a massive part of my family holidays, and in typical fashion, I like to switch things up every year. I wanted to go with a BBQ theme this year, and I’m so glad I did. This Honey BBQ Smoked Ham is one of the best I’ve ever smoked. Don’t let smoking a holiday meal intimidate you; if you follow my simple method, you’ll win every time.
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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Honey Rub bit.ly/2FipF5y
• Heath Riles BBQ Sweet BBQ Sauce bit.ly/3e7aaKb
• Outlaw Patio Smoker outlawpatio.com
• Cutting Board www.bletzackerswoodshop.com
• Thermapen One bit.ly/43qX2Za
• Royal Oak Charcoal amzn.to/3ua1g8W
• YETI Tundra 65 Hard Cooler yetius.pxf.io/OR6QLn
• Insulated Gloves amzn.to/3IVU0Uv
INGREDIENTS:
• Heath Riles BBQ Honey Rub
• Heath Riles BBQ Sweet BBQ Sauce
• Ham
• Brown Sugar
• Dijon Mustard
• Vinegar
• Butter
• Honey
DIRECTIONS:
1. Fire up the smoker. I added charcoal to the smoker and increased it to a temperature of 275℉.
2. Prep and season. Then, I took my ham out of the package and rubbed some olive oil on it. After that, I covered it with a generous layer of my Honey Rub.
3.Warm the ham. I put my ham on the Outlaw and placed my instant-read thermometer probe inside.
4. Make the glaze. Once my ham had cooked for about 20 minutes, I started making my glaze. I combined the brown sugar, mustard, vinegar, butter, and honey in a saucepan. This is a thick glaze that will stick to the ham. I placed my glaze on the smoker to let it melt.
5. Spin the ham. Then, I rotated the ham so the other end faced the fire. This ensures the meat warms evenly. I let the ham warm for about 1 ½ hours, spinning it every 25 minutes. I also stirred the glaze while I was at it.
6. Add glaze. I eased the ham out of the smoker and poured my glaze over the top. Then, I gently brushed it into all of my slices, so each piece was coated. I put the ham back on the pit to let the glaze caramelize.
7. Serve and enjoy. My ham was on the grill for about 2 hours in total. When it reached 140℉, I took it off the pit. Before serving, I let the ham rest for 15 minutes, to retain those delicious juices. Then, I carved the ham for my family and friends to enjoy.
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Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! / shootinthequeheathriles
Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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11 апр 2022
