Indulge in the rich, smoky flavor of Z Grill smoked ham using our foolproof recipe. Elevate your cooking game and savor every bite.
Course
Main Course
Prep Time30minutes
Cook Time3hours
Servings12
Ingredients
For the Ham:
18-10 pound spiral-cut ham
1cupbrown sugar
2tablespoonspaprika
1tablespoongarlic powder
1tablespoononion powder
1tablespoonground black pepper
1tablespoonsalt
For the Glaze:
1cupbarbecue saucehomemade or store-bought
1/2cuphoney
1/4cupDijon mustard
1/4cupapple cider vinegar
2tablespoonshot sauceoptional for some kick
Instructions
Preparing the Ham
Start by removing the ham from the refrigerator and allowing it to sit at room temperature for about 1 hour. This helps it cook evenly.
While the ham is coming to room temperature, prepare your dry rub. In a mixing bowl, combine the brown sugar, paprika, onion powder, garlic powder, salt, and black pepper. Mix it up well to create your flavorful rub.
Pat the ham dry with paper towels. Then, using your hands, rub the dry rub mixture all over the ham, making sure to get it into the nooks and crannies of those spiral cuts. This is where the flavor magic happens!
Preparing the Z Grill
Fire up your Z Grill and set it to smoke mode. While it's heating up, soak your preferred wood pellets (hickory and applewood are my favorites) in water for at least 30 minutes.
Load the soaked wood pellets into the pellet hopper of your Z Grill. The combination of these wood pellets will give your ham that perfect smoky flavor.
Smoking the Ham
Place the seasoned ham directly onto the grill grates, cut-side down. Close the lid of the Z Grill, and let it work its smoky magic.
Smoke the ham at a consistent temperature of 225°F for about 2-3 hours. The slow and low cooking is what's going to make this ham incredibly tender and flavorful. Keep an eye on the grill temperature, adjusting as needed.
Preparing the Glaze
While the ham is smoking away, it's time to prepare that lip-smacking glaze. In a saucepan over medium heat, combine the barbecue sauce, honey, Dijon mustard, apple cider vinegar, and hot sauce (if you like a little kick). Stir it all together and let it simmer for about 10 minutes, allowing the flavors to meld.
Glazing the Ham
About 30 minutes before your ham reaches an internal temperature of 140°F (use your trusty meat thermometer to check), it's time to work that glaze magic. Brush the glaze generously all over the ham, making sure to get it into those spiral cuts. This is where that sweet and tangy goodness seeps in.
Resting and Serving
Once the ham hits that perfect 140°F internal temperature, carefully remove it from the grill and wrap it in aluminum foil. Let it rest for about 20 minutes. This resting time allows the juices to redistribute, ensuring a juicy and tender ham.