Recommended Pellets
Brisket Injection
Dry Rub

Protein and other ingredients
 1 ea.
Fresh (uncooked) ham.

Cooking Instructions:

  • Place the ham in a foil pan (flat side down) with the original plastic wrap still on it.  If your ham came directly from the butcher without plastic, cover it tightly with kitchen plastic wrap.
  • Inject the ham generously with the injection solution.
  • Place the ham in the refrigerator for 6 - 8 hours or overnight.
  • Remove the ham from its plastic wrap and discard most of the liquid in the aluminum pan, leaving about 1/4 inch of injection solution in the bottom.
  • Heat the smoker to 225°F.
  • Cut slits in the ham about 1/4 inch deep about 1 inch square (like a checker board).
  • While the ham is still moist, season all exposed surfaces with the dry rub.
  • Smoke the ham in the aluminum foil pan until the internal temperature reaches 155 – 175°F.
  • Remove from the smoker and aluminum pan. Let it rest for 15 minutes.
  • Slice against the grain and serve.