Smoked Bone-In Easter Ham
Smoked Bone-In Easter Ham is one of my favorite ways to enjoy fully cooked Hickory smoked hams. It turned out delicious and moist. I've only smoked a fully cooked spiral ham once because it turned out dry due to the spiral cut. The best part of a fully cooked ham is that you don't need to take it to an internal temperature of 160ºF like a ready to cook ham. You only have to take the internal temperature of the fully cooked ham to 130ºF cause it's ready to eat cold or hot. Plus, you get to use the bone for a hearty Navy bean or split pea soup. Maybe even toss it into a simmering pot of pinto beans.
Preheated my MAK 2 Star wood pellet smoker grill to 180ºF using CookinPellets.com Premium Perfect Mix wood pellets. Smoked the Bone-In Easter Ham at 180ºF for 2 hours before bumping the grill temperature to 325ºF. Cooked the ham for about another 2 hours until the internal temperature of the ham reached 130ºF. Rested the ham for 15 minutes before carving it. Times listed above are for planning purposes only - always cook to internal temperatures.
Served the CookinPellets.com Premium Perfect Mix wood pellet smoked Bone-In Easter Ham with a side of Potatoes Au Gratin and Green Bean Casserole. This has always been one of my favorite meals. Makes for some wonderfully delicious left overs.
Leave a Reply