Big Kahuna Double Smoked Ham

Directions

1. Set your smoker or Pellet Grill to 225 degrees. 

2. Cut in a crosshatch design into the skin of the ham about 1/8 inch deep. 

3. Place the ham flat side down on the rack and smoke for 90 minutes. 

4. Remove the ham from the grates and place in a 12” cast iron or an appropriately sized baking dish. Pour the one cup of chicken stock over the meat. Cover the whole pan with foil.  

5. Reset the temperature of the grill to 300 degrees and cook for an additional 2 hours or until the internal temp of the ham reaches 140 degrees. 

6. Remove foil and glaze the ham with Big Kahuna Teriyaki sauce. 

7. Return to the smoker for 10-15 minutes or until the sauce is caramelized. 

8. Remove from the smoker, allow to rest for 10-15 minutes and enjoy!!!!