This is a foolproof everyday Ham recipe. The signature Pit Barrel® flavor will elevate any piece of ham without the need for any additional spices. Super easy and a new family favorite for the Holidays!
1-2 10-12lb. ham(s), fully-cooked, not spiral-sliced
Light your Pit Barrel® according to the instructions.
Remove the ham(s) from the package and let rest until room temperature.
Insert two hooks into the ham, one on each side, so that the hooks point in the same direction and have enough clearance to hang from the rods. You want the hooks oriented such that the thick end of the teardrop shape of the ham is toward the Pit Barrel® lid.
Hang the ham(s) from the rods in the Pit Barrel®, and secure the lid.
Cook approximately 2 – 2½ hours, depending on size, then start checking the internal temperature (shown using the ThermoWorks Thermapen®) in the center of the thickest part of each.
If needed, continue cooking until the ham reaches an internal temperature of 140º.
Remove the smoked ham(s) from the Pit Barrel®, and the hooks from the ham(s).
Loosely tent with foil and let rest 10-15 minutes.
Slice your smoked ham into individual serving-size portions to serve.