INGREDIENTS
1 pre-cooked ham (5-10 pounds)
2 tbsp olive oil
⅓ cup of your favorite rub
1 cup orange juice (for spritzing)
INSTRUCTIONS
Step 1
Preheat your pellet grill or smoker to 225 degrees F.
Step 2
Rinse the ham with cold water and pat dry with paper towels.
Step 3
If your ham is not spiral-cut, cut grooves into it about 1/4″ deep all the way around it creating a crosshatch pattern.
Step 4
Place the ham cut side down in an aluminum pan. Brush the outside of the ham with olive oil and generously coat it with your favorite rub. Place the ham in the smoker, close the lid, and smoke, uncovered, for about 2 hours until the ham’s internal temperature reaches between 130°F and 135°F spritzing every 1/2 hour with orange juice.
Step 5
Once the ham’s internal temperature hits between 130°F and 135°F, apply your favorite barbecue sauce. Use a brush to evenly coat all sides of the ham. Reapply the sauce every 30 minutes, until the internal temperature reaches 140°F, which should take an additional hour.
Step 6
When the ham’s internal temperature reaches 140°F, and it has a caramelized exterior, it’s ready to come off the smoker. Remove the ham and tent it loosely with aluminum foil. Let it rest for 15 minutes. Slice and serve the smoked ham with a side of the barbecue sauce.