Posted on March 22, 2016

Twice Smoked Easter Ham

This twist on a traditional Easter ham will have your family and guests coming back for seconds and thirds. It’s very easy to coat your ham with mustard and our delicious sweet & spicy rub, and simply sit back and let the Memphis work its magic. The end result is a tender ham with a sweet smoky flavor that’s impossible to beat.

Print Recipe

Ingredients

  • 1 Bone-in ready to eat ham
  • ¼ C plus ¼ C brown sugar
  • ¼ tsp kosher salt flakes
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ¼ C Dijon mustard
  • ½ C pineapple juice

Preparation

  1. Make the rub by combining ¼ C of the brown sugar, kosher salt flakes, onion powder and smoked paprika.
  2. Spread the Dijon mustard evenly over the entire ham.
  3. Sprinkle the rub over the ham until it is evenly coated.
  4. Place the ham on the middle rack of the Memphis Pellet Grill.
  5. Close the lid and set the temperature to 225 F.
  6. Smoke the ham for 2 hours.

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