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  • 3 Ingredient Smoked Ham

    1 vote
    3 Ingredient Smoked Ham
    Prep: 5 min Cook: 2 hours Servings: 8
    by Patti Fisher
    68 recipes
    >
    We had a request for an extra easy ham dinner. So, we made a ham with just three ingredients including the ham! It was extra simple and extra delicious. The sweet comes from brown sugar. The spicy comes from the mustard. Ken prefers the horseradish or jalapeno mustard, Patti likes the spicy brown or Dijon. Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…Cooking Directions: Green Mountain Wood Pellet Grill/Smoker To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. “Start” the grill. Give the grill about 10 minutes to reach start temperature (150 degrees) I then turn it up to 450 (230c) for a quick cleaning burn. Scrape the grill grates clean. So after the grill comes up to temp and burns clean turn it back down to 325 degrees (107c). Place your ham directly onto the grill and just let it hang out in the smoke and get happy for about 2 hours or so. There is little to no smoke at temps more than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so I did a Wedgie for a little smoke boost. When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using. For oven conversions check out our websire

    Ingredients

    • 1 11lb. ham
    • 1 cup brown sugar
    • 1 cup brown mustard (or your favorite flavor)

    Directions

    1. In small bowl mix brown sugar with mustard. Score ham in diamond pattern. Generously brush on glaze. Place glazed ham in large baking dish or cast iron skillet and onto the grill.
    2. To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. “Start” the grill. Give the grill about 10 minutes to reach start temperature (150 degrees) I then turn it up to 450 (230c) for a quick cleaning burn. Scrape the grill grates clean.
    3. So after the grill comes up to temp and burns clean turn it back down to 325 degrees (107c). Place your ham directly onto the grill and just let it hang out in the smoke and get happy for about 2 hours or so. There is little to no smoke at temps more than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so I did a Wedgie for a little smoke boost.
    4. When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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