Kara from @ScaleAndTailor
Wood Pellet Recommendation
1 whole ham (pre-cured, smoked or not smoked)
- Louisiana Grills Sweet Heat Rub (Optional)
- 1/4 cup Brown Sugar
- 1 cup Pineapple Juice
- 1/3 cup Ketchup
- 1 Tbsp Corn Starch
- 1 Tbsp Soy Sauce
- 1/4 cup Apple Cider Vinegar
- 1-2 drops Red Food Coloring (optional)
Sweet & Sour Glaze
Preheat your Louisiana Grills® smoker to 300°F
Start this smoked ham recipe by scoring your ham both vertically and horizontally. This is optional, but it adds more flavor and looks beautiful once cooked.
Next, coat your whole ham evenly with your favorite rub, I used Louisiana Grills Sweet Heat Rub. It is well-balanced and has a beautiful color.
For an 8-10lb ham, it will take approximately 2 hours to fully smoke/cook. Always use a meat thermometer when smoking and go by the internal temperature of the pork, not time. You're looking for an internal temperature of 145 °F.
After approximately an hour of smoking, seal your ham with a glaze to semi-stop the smoking process. Since your ham is already smoked, this balances all the flavors. Next, build a beautiful sweet and sour glaze base. Combine all your ingredients of the sweet and sour glaze to a cast iron and place on your grill.
Glaze your smoked ham every 20 minutes by basting it with the sweet and sour glaze for the remainder of the cook until your ham reaches an internal temperature of 145°F. If you have any extra glaze, pour over your smoked ham.
Rest for a few minutes before slicing and enjoy!
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