Ingredients:
- 1 whole bone-in smoked ham (8–10 lbs)
- 1/3 cup Three Little Pigs Touch of Cherry Rub
- 1/2 cup Three Little Pigs Touch of Cherry BBQ Sauce (plus extra for glazing)
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1/4 cup apple juice or cherry juice (optional, for spritzing)
- Wood: Cherry or Applewood chunks/chips
· Prep the Ham:
- If your ham is pre-cooked (most store-bought hams are), let it sit at room temp for 30 minutes.
- Score the fat cap in a diamond pattern — this helps the rub and smoke penetrate.
· Apply the Rub:
- Mix Touch of Cherry Rub with brown sugar and a bit of mustard to make a paste.
- Rub it generously over the ham, getting into the scored lines.
· Get the Smoker Ready:
- Set your smoker to 250°F.
- Use cherry wood for that sweet, fruity smoke that complements the rub.
- Place the ham in a foil pan or directly on the rack.
· Smoke the Ham:
- Smoke for about 3–4 hours, or until the internal temp reaches 140°F (if pre-cooked).
- Spritz with cherry or apple juice every hour to keep it moist and build flavor layers.
· Glaze it Up:
- In the last 30 minutes, mix Touch of Cherry BBQ Sauce with a touch more brown sugar and warm it up.
- Brush it all over the ham and let it tack up in the heat.
· Finish & Rest:
- Pull the ham once it hits 140°F internal temp.
- Let it rest for 15–20 minutes before slicing.
· Serve:
- Slice thick and serve with extra Touch of Cherry Sauce on the side for dipping.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces
