Double Smoked Pineapple Sriracha Ham
If you're looking to spice up this year's ham, you've found the right recipe. A store-bought spiral ham is smoked and glazed in a spicy-sweet pineapple sriracha glazed until perfectly caramelized.
Double Smoked Pineapple Sriracha Ham
PS Seasoning
12
10 minutes
5 hours
American
Pork
If you're looking to spice up this year's ham, you've found the right recipe. A store-bought spiral ham is smoked and glazed in a spicy-sweet pineapple sriracha glazed until perfectly caramelized.
Ingredients
- 8-10 LB – Spiral Cut Ham
- 2/3 Cup – Notorious P.I.G. Rub
- 1 Bottle – Pineapple Sriracha Wing Sauce
Directions
- Preheat your ProMax or Pro Classic to 180 degrees on the smoke setting.
- Remove the ham from the wrapping and place face down on a rack lined tray.
- Season the ham generously with Notorious P.I.G.
- Place the ham in the smoker.
- Fill a pan ½ full with sawdust and dampen with water, form into a funnel shape and then place the pan directly on the heating element.
- Set dampers to 2/3 closed and smoke for 2 hours.
- Remove the sawdust pan and change the setting to cook, increase temperature of the smoker to 225 degrees.
- Cook until the internal temperature of the ham reaches 130 degrees.
- Drizzle the entire ham with Pineapple Sriracha Wing sauce and us a basting brush to evenly coat.
- Return to the smoker to cook until the internal temperature of the ham reaches 140 degrees.
- Remove and rest the ham 15 minutes before slicing.
