Ham & Pineapple Pig Shots

Directions

1. Preheat smoker to 350 degrees.
2. Set cream cheese out for 30 minutes to soften.
3. Mix the cream cheese and the Big Kahuna rub together. Put the mixture into an plastic Ziplock bag.
4. Cut the ham into coins about the size of a quarter and ½” thick.
5. Cut the slices of bacon in half.
6. Wrap the bacon around the ham at one edge, to form what looks like a shot glass. Secure the bacon with a toothpick.
7. Cut the tip of that ziplock bag with the cream cheese and pipe the mixture into the bacon/ham cups.
8. Place the pig shots on a rack lined sheet tray and then onto the smoker for 45 minutes, or until the bacon is about 75% cooked.
9. Cut the pineapple into 1” chunks. Place a chunk of pineapple in each pig shot. Drizzle the shots with Big Kahuna sauce and continue to cook for another 10-15 minutes.
10. Allow to rest for 5 minutes before enjoying!