PINEAPPLE BOURBON GLAZED HAM
Ditch the oven and smoke a ham this Easter. Make your own pineapple bourbon glaze for a sweet and crunchy crust. This easy recipe shows you how to smoke a ham on the Silverbac or Grilla wood pellet smoker.
- Spiral Cut Ham or any pre-cooked ham.
- 18 oz. Pineapple Preserves
- 1/3 cup Dark Molasses
- 1 cup Honey
- 1 cup Bourbon
- 1/2 cup Brown Sugar
- 1 tbsp. Ground Mustard
- 1/3c to 1/2c Grilla AP Rub
Glaze: Combine over low heat and continue to stir for about 20min or until the glaze thickens. Remove from heat and let cool to continue thickening.
Ham: Smoke at 225 degrees for 4-6hrs or until happy with color. Glaze every 10-15min during the final hour of smoking.