Easter Ham

Elevate your Easter feast with this Double Smoked Easter Ham recipe using the AutoIgnite, part of the 'Flavors of the Fire' series in collaboration with Skull and Mortar.

Instructions

1. 01

   Preheat your smoker to 250°F.

2.  

3. 02

   Spray the outside of the ham with spray oil.

4.  

5. 03

   Season the ham liberally with your favorite barbecue rub, ensuring the rub gets into the cuts of the ham.

6.  

7. 04

   Place the ham directly on the grates of your smoker.

8.  

9. 05

   Smoke the ham until it reaches an internal temperature of 120-125°F.

10.  

11. 06

    While the ham is smoking, prepare the glaze.

12.  

13. 09

    Once the ham reaches the desired internal temperature, apply the glaze liberally over the entire outside of the ham.

14.  

15. 10

    Return the glazed ham to the smoker and continue smoking until it reaches an internal temperature of 140-145°F.

16.  

17. 11

    Once done, remove the ham from the smoker and let it rest for 10-15 minutes before serving.

18.  

    Prepare the Glaze

19. 07

    In a food processor, combine the pineapple, peach preserves, honey, BBQ rub, and brown sugar.

20.  

21. 08

    Process the mixture until you reach the desired consistency.

22.  

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