Steve: That’s a great way to finish a ham. Your technique works just as well with spiral-sliced hams, too. Last month I smoked one and made a glaze using Mae Ploy “Sweet Chilii Sauce” from Thailand, brown sugar & a splash of Pepsi to thin it out as I warmed it on the stove. Very tasty. No complaints.
I really like sweet chili sauce. I use it as an ingredient in my competition sauces - packs a ton of flavor. I'll have to try out a spiral ham. Sounds alit easier to serve up
I just followed your idea. With same kosmos rub and it was actually dry and salty. I’ve had that same ham in the oven not an issue (actually bought two, had one on TG). Hands down it was the process that dried the ham and increased salt throughout, my ham was spiraled. Idk if that caused more salt penetration from the “Killer Bee” or not… Anyway I thought I’d share. Great video, love the fact that your still BBQ’n in that weather!
I purchased a smoked ham expressly to try this recipe in my little electric smoker....I’m excited to try it right now that our weather is mild! Thanks for this excellent video.
Oh, yes! I do mine almost identically like you do. Needless to say, it usually doesn't last more than 30 minutes! Hey, at least there's no leftovers to deal with.
New to pellet grilling here, got the 456d on sale at Lowes $189, hope to see you do more videos on this very grill Your helping me learn and get better
Smoke Trails so far I love it, just need the weather to cooperate so I can do more , use it at least once a week and havnt touched the gas grill since I got it
Awesome recipe! Where do you live to get temperatures around -40°? I'm in Quebec City, Province of Quebec and the weather gets down only to -32°C once or twice in a year. Still, I'll keep my Pit Boss close by next winter. Thanks for the idea!
Steve: That’s a great way to finish a ham. Your technique works just as well with spiral-sliced hams, too. Last month I smoked one and made a glaze using Mae Ploy “Sweet Chilii Sauce” from Thailand, brown sugar & a splash of Pepsi to thin it out as I warmed it on the stove. Very tasty. No complaints.
I really like sweet chili sauce. I use it as an ingredient in my competition sauces - packs a ton of flavor. I'll have to try out a spiral ham. Sounds alit easier to serve up
I just followed your idea. With same kosmos rub and it was actually dry and salty. I’ve had that same ham in the oven not an issue (actually bought two, had one on TG). Hands down it was the process that dried the ham and increased salt throughout, my ham was spiraled. Idk if that caused more salt penetration from the “Killer Bee” or not…
Anyway I thought I’d share. Great video, love the fact that your still BBQ’n in that weather!
Weird! Depends on how salty the ham is to start and how much extra rub is added
Well done!
I see a lot of people scoring the ham before they start smoking it. Is there a reason you waited until ti reached 130 degrees?
Are those scissors Cutco kitchen shears? Those are the best. Made in 🇺🇸!
Wht p seeting do u use to smoke
I purchased a smoked ham expressly to try this recipe in my little electric smoker....I’m excited to try it right now that our weather is mild! Thanks for this excellent video.
Thanks Viviana. Good luck on the ham. I hope it turns out great!
Why do people put silly faces on the thumbnail pic?
It's a youtube thing...
👍👍13
To excited. Tone'r down. Just be yourself.
Do u even know him??? Leave my bro alone
He’s happy, unlike you. Maybe his parents actually loved him, unlike yours.
Oh, yes! I do mine almost identically like you do. Needless to say, it usually doesn't last more than 30 minutes! Hey, at least there's no leftovers to deal with.
I bet! I smoked two hams (multiple videos) so I still have leftovers after a week. Made some awesome split pea soup with it though
New to pellet grilling here, got the 456d on sale at Lowes $189, hope to see you do more videos on this very grill Your helping me learn and get better
Lots more videos coming up Rob. How's it working for you so far?
Smoke Trails so far I love it, just need the weather to cooperate so I can do more , use it at least once a week and havnt touched the gas grill since I got it
Awesome recipe! Where do you live to get temperatures around -40°? I'm in Quebec City, Province of Quebec and the weather gets down only to -32°C once or twice in a year. Still, I'll keep my Pit Boss close by next winter. Thanks for the idea!