Smoked Easter Ham
Directions
- 1Start by making a pre-glaze out of one stick butter, one cup honey, and three tablespoons Dijon mustard.
- 2Then cover your ham with it inside and out and everywhere in between.
- 3Set the pellet grill to 325F indirect.
- 4Put the ham on to cook for two hours.
- 5For the post glaze, combine one cup Brown Sugar, one cup Cherry Preserves, four tablespoons Apple Cider Vinegar, four tablespoons Orange Juice, one half cup Maple Syrup, and three tablespoons Dijon Mustard into a sauce pot.
- 6Heat the post-glaze up, then let it cool to thicken up.
- 7Glaze the ham with the post-glaze 15 minutes before the end of the cooking time to let it tack up.
- 8Take the ham off the grill.
- 9Let the ham rest for 15 minutes.
- 10Slice into it, and it's ready to serve.
Ingredients
- 1 stick butter
- 1 cup honey
- 3 tbsp Dijon mustard
- ham
- 1 cup Brown Sugar
- 1 cup Cherry Preserves
- 4 tbsp Apple Cider Vinegar
- 4 tbsp Orange Juice
- 0.5 cup Maple Syrup
- 3 tbsp Dijon Mustard
Equipment
pellet grillsauce pot
Tips
- Let the glaze cool to thicken up before applying.
- Let the ham rest for 15 minutes after taking it off the grill.
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