Smoked Easter Ham

[GlockRocker]

Gave this ham the old brown mustard rub down as a binder, the covered it with the Traeger rub. Then once it hit about 115 internal temp, basted it with an Apricot/Pineapple preserves glaze every 15mins until it hit 135 internal. Happy Easter Fam.


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[JEBIV]

Good Looking ham

[Garvinque]

Nice


Sent from my iPhone using Weber Kettle Club