Smoked Honey Glazed Ham Recipe - Pellet Smoker Smoked Ham

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup offers similar sweetness with a unique flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar umami flavor.

Remove the ham from the plastic packaging.

Dry the surface of the ham with a paper towel.

Lather the ham with olive oil.

Pour PS Seasoning Blue Ribbon Competition Style Rib Rub into a shaker.

Tilt the ham to one side and season all sides with the rib rub, patting it in to ensure it sticks.

Preheat the smoker to 225°F using jealous devil pellets.

Place the ham on the bottom shelf of the smoker.

Smoke the ham until it reaches an internal temperature of 145°F, checking back after a couple of hours.

After 3.5 hours, check the internal temperature of the ham, which should be around 135°F.

In a small cast iron pot, add 2 sticks of butter and an equal amount of honey, then place it in the smoker for about 20 minutes to melt.

Stir the butter and honey mixture until fully combined.

Lightly brush or drizzle the honey butter mixture over the ham, ensuring to get it in between the slices.

Let the ham cook for an additional 15 minutes to reach an internal temperature of 145°F.

After a total cook time of 4.5 hours, remove the ham from the smoker and slice it.

For the Cuban sandwich, slice the edges off the French bread and cut it in half.

Spread pie seasoning and beer mustard on the inside of the bread.

Add pickles and Swiss cheese slices to the sandwich.

Layer the sliced smoked ham on the sandwich.

Butter the top of the sandwich and place it butter-side down on a griddle.

Apply butter to the bottom side of the bread and press down.

Flip the sandwich to achieve a buttery crust on both sides and slice to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens