Smoked Apricot Pineapple Ham on my Weber Ketle

[GlockRocker]

Delicious Apricot Pineapple glazed ham smoked over Keawe (Hawaiian for Mesquite) and Apple wood. Coated the ham with coarse brown mustard as a binder and seasoned with the Traeger Garlic and Chili Pepper rub. Kept the temp between 275-300 degrees for around 20mins per pound. I started basting/glazing around 120 degrees every 15-20mins until internal temp reached around 150 degrees. One of my favorites!


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[JEBIV]

looks good

[bamakettles]

Fine looking ham..... I really miss glaze on pork.  Sugar free glaze just does not cut it!  Nice cook.....

[SixZeroFour]

Looks and sounds delicious!

[rich]

If I may ask, hat kind of ham is that?
Picnic? Cured?
Anyway, it looks goood...

[GlockRocker]

If I may ask, hat kind of ham is that?
Picnic? Cured?
Anyway, it looks goood...

It was already cooked. So technically it's a Twice Smoked Ham. I basically just heat it up so the internal temp is right.


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[GlockRocker]

Fine looking ham..... I really miss glaze on pork.  Sugar free glaze just does not cut it!  Nice cook.....

Thank you sir! Love your content as well. 🤙🏼


Sent from my iPhone using Weber Kettle Club

[GlockRocker]

Looks and sounds delicious!

The Family definitely wasn't complaining. Lol.


Sent from my iPhone using Weber Kettle Club

[Big Dawg]

Gonna have to give that a try.





BD

[Mr.CPHo]

Damn that looks awesome!