Smoked Christmas Ham with Cherry Glaze on Pit Barrel Cooker

In today’s recipe we'll show you how to smoke a ham for Christmas on the Pit Barrel Cooker. We will finish this ham with a cherry glaze. We will start by scoring the ham, then smoking for about 4 hours. During the last 30 minutes, we will apply the cherry glaze.
Ingredients
• 1, 9lb pre-cooked ham
• 3-4 tablespoons Runnin’ Wild Cherry Rub seasoning, more info here www.armadillop...
• ½ cup molasses
• 12 oz cherry preserves
• ¾ teaspoon Allspice
• 1 tablespoon chopped thyme
• Cloves
Recipe Instructions
1. Score the ham about ¼ inch deep using a sharp knife in a diamond pattern. Space the slices (scores) about 1” apart.
2. Place a clove in the center of each diamond.
3. Season with the Runnin Wild Cherry Rub.
4. Add cherry wood to the Pit Barrel Cooker and place the ham in the Pit Barrel Cooker.
5. Smoke the ham until it reaches an internal temperature of 130 degrees F.
6. When the ham is reaches an internal temperature of 120-125 degrees F, make the cherry glaze by adding the cherry preserves, Allspice, thyme and molasses to a pan over medium low heat. Simmer until it thickens (15 to 30 minutes).
7. When the ham reaches 130 degrees F, start glazing the ham with the cherry-bourbon sauce. You can glaze every 20 to 30 minutes until the ham reaches an internal temperature of 140 degrees F.
8. Serve!
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
• Smoked Porterhouse Ste...
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