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Smoked Pit Ham | Glazed Pit Ham Recipe HowToBBQRigh Malcom Reed
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- Опубліковано 14 сер 2024
- Smoked Pit Ham | Glazed Pit Ham Recipe
For more barbecue and grilling recipes visit: howtobbqright.com/
Pit Ham stands for Partially Internally Trimmed Ham. This simple means they remove the bone and some of the internal fat from the middle of the Pit Ham, then tie it all back together and smoke it.
For this recipe you’ll need an 8-10lb Pit Ham. To smoke or “reheat” this Pit Ham you’ll need some type of bbq grill or smoker. I used my pellet grill with pecan BBQr’s Delight pellets for fuel, but any smoker or grill set up for indirect heat will work. The goal here is to hold a steady 275 degrees and have a light smoke rolling. Remember Pit Ham has already been smoked once, so we’re just warming it up in a smoked environment. I call it “Double Smoking”.
Remove the Pit Ham from the packaging and place it on the smoker. You can cut slits into the outer skin if you like but I like the presentation without it.
It will take about 3 ½ hours for the Pit ham to reach 140⁰ internal. After 1 hour of smoking it’s a good idea to use a probe thermometer to monitor the temps, and just keep the cooking temperature steady.
To really set this ham off I use a glaze at the very end. Here’s the recipe for the Pit ham glaze:
½ Cup Light Brown Sugar
½ Cup Honey
¼ Cup Coca-Cola
2 Tablespoons Dijon Mustard
2 Teaspoons BBQ Rub
Add all of the ingredients in a bowl and whisk. Pour into a squeeze bottle for use.
When the Pit Ham reaches 125⁰-130⁰ internal, it’s time to glaze. Squirt or brush the glaze over the top and sides of the Pit Ham. The heat will melt the glaze and cause it to run all over the outside.
The glaze needs to cook on for 30-45min and at this point the Pit Ham should be 140⁰.
Once it gets close go ahead and get it off the smoker. You don’t want to go over 140 because it can dry the ham out. I say it’s best to be a few degrees under here than over.
Let the Pit Ham rest a few minutes before slicing for a juicer product. This is one ham that you can wait to carve at the table. All you need is a long blade and you’ll have picture perfect slices waiting to go on people’s plates.
You’ll also notice that there’s not much loss with this ham, so one 8-10lb pit ham will easily feed 20 people.
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.c...
Malcom, I smoked a pit ham today, It was absolutely one of the best hams ever. The only thing I switched was I used rootbeer instead of cola and the glaze was delicious. Keep putting out the videos. Thanks
I just wanted to say THANK YOU for a great channel!! I've been completely addicted to all the videos the last couple days. I have your rub on my "wish list" for Father's Day!! Keep up the great work, sir!!!
I used this recipe today to smoke a Members Mark Black Forest Uncured Ham and it was freakin’ amazin’. I had some of the glaze left over so I drizzled it over the sandwich I made with it which was made using white toast, mayo, mustard, cheese, and sautéed onions.
As good as it gets, brother.
Thank you!
Winning method again Malcom! I got a PIT Ham from Meat Lodge. Everyone was amazed at how juicy it was.
So glad weather is good now and BBQ season is upon us.
I used your recipe today on my WSM. This was a great success. Thanks Malcom!
Dude thank you so much for taking the time to show us smokey goodness....
Thanks Malcom! My family will be thanking you too on Sunday - I'm smoking a monster boneless ham for Easter and I'm following your recipe for sure 😀 👍 😋
I love the fact that you and your wife have his and hers insta read thermometers!
Malcolm when you said " Ham " , that's a Win👍
Smoked a few spiral hams today using the glaze from this recipe. The ham was perfect and went great with the homemade rosemary rolls I baked. Thanks for the video!
Ham for Easter that’s a new one on me I always love ham though
When Malcom says "Glaaaze" you know its going to be good.
Thanks Malcom, I'll have to try this soon
Christ is Risen! Have a blessed Easter Malcolm.
KingElrosTarMinyatur You too!
Who is rising?
Fry up some slices and bake a batch of biscuits for the next day’s breakfast.
Hi; I only have room for one smoker which one do I want to buy ?
A Pit Barrel, Yoder or something else.
Awesome video! Damn this made me hungry for some pork bro.
I'm doing this Sun morning for Easter! Looks delicious!
Making me hungry.
Thanks for sharing your ecperience! I really learned from you.
Malcom, excellent video! I didn't think you could smoke a ham twice but we all learn something new every day. How much smoke flavor do you get when smoking a processed ham? I know how much you flavor you can taste when smoking raw meats, such as pork, beef and even lamb, so is it as tasty as starting from scratch with a raw ham?
FYI your St. Louie stay ribs won me a first place win in last year’s last Rib Off! Thanks for your video time. You the man.
Keep it Smoking!
Mikal McCan Great to hear about those ribs! You get a good smoke flavor on these hams.
Excellent Video and instruction Malcom!
looking great still have 3 feet of snow in our back yard cant wait for it to warm up and melt off so we can fire the smoker and bbq up again
Love your video's, have not had a bad experience yet, did your Pit ham on Sunday and it seemed to take longer than 3 hours and still didn't get up to 110 in the center. But it was very good, thanks for your help. Cooking with a UDS
I have BBQ and smoked MANY of your recipes and my family and myself have enjoyed everyone of them my personal favorite is the barbecued brown sugar chicken skewers I add a little bourbon in the glaze my question is how can I get an autographed 8x10 of Malcom Reed so I can keep it in my smoke shack with all the wood pellet grills and stick burners I have acquired over the years
Thanks for the Glaze info - fixin to Hickory smoke a Ham. Love your videos! Merry Christmas to your family!
Amazing Malcolm
Looking real good there Malcom.
Happy Easter to you and your family.
Tango Joe Thanks man! you too!
Thanks for your product (the bbq rub & sauce) by the way...it works awesome it's the wammy jammy
Thanks for the advice, you know what you’re doing. I do smoke a lot of meat all the time. Like to try out different things.
I tell you what i bought some of they rub for my runnings store up here in Minnesota and that stuff is the best iam using that for all my rib contests this year
Malcom, I’m about to try this recipe on a bone in, 5 lb ham steak. Basically a half ham, so it’s not too thick. Want to do it at 225. Curious if you think I should spritz or not?
I actually was wondering about that pink temperature probe. Thanks for the clarification lol
I wonder if you could take a box cutter and do a shallow crosshatch cut on top to hold more glaze ...
Hams look wonderful! Just wish the price of pellet smokers and dome grills would come down to an affordable level for the average gal.
MJ Trainor You could always go with a Weber Smokey Mountain or a Drum Smoker. They aren't pellet fired, but both make great starter smokers.
Good stuff Malcolm! I'm ready for Easter!
Great dinosaur eggs :-) Thanks ;-)
M8S503 ha! Kinda look like a dino egg
Great job, smoking a 9 pound ham on the bge this am.
Love a thicc pair of hams!
Really nice! Thanks for doing this video.
Malcom, How about a video on home made BBQ sauce, or a jerky on smoker?
ham goes fast around here. Faster than turkey
Looks awesome, Malcom! I did notice, though, that you had the opportunity to try to clean sticky ham glaze out of the braided stainless steel cable of your DOT, lol!
SewerRatID Yeah, I got it on the cable. Still haven't gotten it all off.
Could a guy poke holes in them so the glaze would work down in the meat
Malcolm, you are the man. Anytime I need tips I run to you and youtube...lol. That is just what I was looking for with Easter coming up. I am guessing this glaze will be okay for a spiraled ham as well. I don't think Honey Baked will get my money this year. Going to do my own.
Thomas Thames That's what I like to hear! I think this glaze would be great for a sprial. I have a recipe for a imitation Honey Baked Ham here: ua-cam.com/video/Rn3WdLvRpJc/v-deo.html
I think I'm going to try that glass in the oven but instead of Pepsi how many use pineapple we'll see how that turns out
Hey Malcom I think I speak for a lot of us, when I ask if u can make a video on championship ribs on a UDS smoker...if it's even possible lol
Luis Campos Oh yeah, it's possible. I've seen guys cooking on UDS Smokers and win at contests.
The hams look awesome. I need to look for this ham at the stores here. What store carries this ham? I would rather have a boneless ham if possible.
Great videos
HI Malcom.....
How do you think a Kurobuta bonlesss ham compares to the duroc?
new subscriber
Nice cook. Just picked up a few pork shoulders i will be cooking for easter on my uds. I have never done a ham on my smoker. The most off beat thing that has been on my uds has to be a cow head.
Mr JackBurton a cow head is pretty off beat!
HowToBBQRight Malcom Reed Right..?! Wraped in banana leaf and foil. Was only like $25 from the supplier so i couldnt say no. A mix of tounge, jaw, and brain for tacos. Was pretty good If i can find pics ill post on my google+
Thanks !!
What chopping board is that ?
Hey Malcom, can this also be done with a boneless 1/2 ham or would it dry out?
😂 just gonna hit it with some BBQ. I knew that was coming.
@SECTION 8 fuck you pal. Someone shit in your cereal or you pissed to find out you're the milkmans son
@SECTION 8 and you're RuPaul, whats your pointl
This really looks and sounds great but what he fails to mention is that these hams are about $80.00 each. (2017)
Did you start these at room temp or out of the fridge?
have you ever smoked oxtails
Going to use that glaze on the ham I am do on my Weber Kettle with custom made rotisserie kit. Thanks
Going to give this a whirl on Sunday. That's a lot of ham, guy. You feeding 50?
Where do you purchase these hams? Can’t find them. Thanks.
What is the brand and model of this smoker?
I can't find pit ham only whole ham or butt portion. Been 3 different stores. I live in city not sure if that has anything to do with it.
@ Daniella Ask the butcher in the meat dept. If they don't have them in stock they can certainly order it.
Oh OK I'll keel that in mind. I usually only eat pork or or ham when it's a holiday most the time I eat chicken or fish.
Malcom, great video. I just ordered a Pit ham from compart durock and was blown away by the shipping. More than the ham itself (over $100 to ship). Do they sell pit hams anywhere else??
Rod Stevens Yeah, if you can find a good butcher they can order them for you usually and save you the shipping. You just gotta let them know ahead of time.
Remake the video if you have a chance please!
If you order one of their hams you better not mess it up. Those suckers are $80!
Way to much $$$$$
God dayum, the sauce will give u diabetes asap
I wish I was your neighbor. Or best friend. Lol
I thought those hams were his thighs. 😂
your face looks like a heart symbol
Never seen a "Pit Ham"
omnomnomnomnom
Ive worked in deli for 20yrs all you did was glaze a cooked cold cut
Mustard! Again with the mustard. You are always polluting scrumptious meat with the foul, and most foreign, mustard!
I hate mustard. Simply smelling the mustard from someone else's burger can make me gag and leave the room. If I have a cold and accidentally introduce mustard into my mouth it will put me off solid food for weeks. The mere fact that mustard exists makes me angry! Simply typing "mustard" makes the gorge rise at the back of my mouth. After writing this post I will probably take a shower and curl into a fetal position for a few hours; but it won't make me forget that mustard exists and how much I hate everything about it.
Please. Please, please, please make a few more dishes without mustard or, at the very least, begin your videos with a "Warning! Mustard" label so I can move on to another. Now I'm going to puke.
👍