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8-10
5 minutes
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Author:Todd Toven
10–12 lb pre-cooked, sliced smoked ham
Cooking oil spray
Pork BBQ rub (your favorite)
1 cup fresh pineapple, minced
3–4 tablespoons honey
3–4 tablespoons bacon jam (or substitute with fruit jelly)
Remove a rack from the pellet grill and wrap it with foil for easier cleanup. Place the ham on the rack, spray all sides with cooking oil, and season generously with BBQ rub.
(Optional) Add a smoke tube to the grill for extra smoke flavor.
Preheat the pellet grill to 250–300°F. Place the ham in the grill and close the lid. Since the ham is already fully cooked, you have flexibility within this temperature range.
While the ham cooks, combine the minced pineapple, honey, and bacon jam in a sauce pot. Heat on a griddle or stovetop and let the mixture simmer until warmed and combined.
Once the ham reaches an internal temperature of 100°F, begin glazing it with the pineapple mixture. Reapply the glaze 2–3 times as it continues to cook.
Remove the ham from the grill when the internal temperature reaches 140°F. Brush with any remaining glaze before serving.
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