This recipe is for a unique flavor for a ribs using our Garlic Jalapeno and Honey Chipotle rubs and our Tangy Vinegar Sauce to top off these Sticky Honey Garlic Ribs that we cooked on the Traegar Pellet Grill.
Get the ham removed from any package and place it on top of a cooling rack. This will help us move things easier so keep that in check.
As the name suggests, the ham is already cooked, so we are going to be doing a second grill to take it to the next level.
Here's something really interesting. Instead of throwing away the glaze packet that came with the ham, we'll be using it to make an awesome ham glaze.
Now let's start preparing the ham with oil and spices rubs. Gently coat an even layer of olive oil over the meat. This will help the spice rub adhere over the meat easily.
For this recipe, we are going to use a Heath Riles BBQ Pecan Rub. It's a good blend of select spices perfect for this recipe.
Pat the Pecan Rub generously on every side to make sure you get it in all the small part of the ham. You dont want to miss anything, so don't be afraid to put a lot on there.
Once the ham is all rubbed down, it's time to hit the grill. We'll be using a Traeger grill with pecan wood pellets. Alternatively, you could use any smoker of your choice, whatever works best for you. We're just using the Traegar because its simple and really works for what we are trying to do.
The temperature should be around 300°F (149°C) inside the grill. Once the grill hits that mark, place the ham inside.
Use a chef alarm set to about 140°F (60°C). Insert the probe inside the meat to get an accurate reading.
While the grill does it's magic, let's prepare a pineapple ham glaze. The recipe is really simple and we would use the glaze packet that came with the ham from Cheshire Farms.
This is two ingredient glaze and them being some Pineapple topping used in desserts and the glaze packet.
Take a pot and add both of the ingredients. Set the pot on a medium flame and let the mix melt into a beautiful glaze.
Once the temperature hits 140°F (60°C) inside the meat, place it on a clean surface. Our beautiful double smoked ham is ready to be glazed.
Pour the pineapple glaze over the ham and use a clean brush to coat it evenly all around. The shiny smoked ham with an incredible aroma will urge you to dive in.
But before you do so, just let the ham back in the grill for about 20 minutes. This will help the glaze set and attain a good smoky flavor on top of the sweet pineapple.
Slice and dive in !
This is one of the best holiday meals you could prepare on a grill. Not so complicated yet so good.
The sweetness of the pineapple glaze combined with the savory pecan rub creates such an awesome experience. The pecan wood provides the perfect complement to the pecan rub.
Double Pecan Smoked Cheshire Spiral Cut Ham | Pellet Grill
We cooked a Double Pecan Spiral Cut Ham from Cheshire Farms on the Traegar Pellet Grill using some of our signature rubs. We used Pecan pellets in our Traegar Grill and our Pecan Rub to top it all off.
Pie Crustunbaked, we used store bought, feel free to make your own
1cuplight corn syrup2 tablespoons melted butter
1cuplight brown sugar
1 1/2cupschopped pecans
Get pellet grill (or any smoker) up to 350º, we used apple pellets for this cook.
Combine eggs, corn syrup, butter, sugar & vanilla in a large bowl and mix together.
Stir in chopped pecans.
Pour mixture into pie shell.
Place pie on grill for 1 hour before checking. After one hour, check pie to see if the inside is only slightly jiggly. (we ended up cooking our pie for 1 hour and 10 minutes, cooking times will vary at different altitudes)
Cool completely before serving so the middle is "set".