double smoked 


Prep Time: 10 Min

1 bone-in ham 1 liter pineapple juice 1 cup peach or apricot jam

Cook Time: 6-7 hours


White Scribbled Underline


Using a sharp boning knife, score the ham in a crosshatch pattern, about 1 - 2" in size. 

No. 1


Place the ham on preheated pellet grill and smoked at 225f until it reaches 130f. This usually takes about 4 hours.

No. 2


Make the glaze by combining 1 liter of pineapple juice and 1 cup of peach or apricot jelly and whisking till smooth.  Generously brush onto the ham and increase the temperature to 300f. Smoke for 30 minutes. 

No. 3


Brush the ham again with the glaze, and increase the temperature to 350f for 30 minutes. 

No. 4


Check the internal temperature of the ham 30 minutes after increasing the temperature. Ham should be at least 150f.  Remove from smoker and tent with foil. Rest 15-20 minutes before slicing and serving.

No. 5