![]() Prepare the glaze for your Easter ham.Boss Tip: This can take about an hour or two, depending on size of your ham.Close the lid and smoke the meat until it reaches an internal temperature of 130° to 135☏.You can place the ham in an aluminum pan uncovered or directly on the grill grates. If you’re twice smoking your ham on a gas or charcoal grill, prepare to smoke over low indirect heat. Fire up your Pit Boss and set the temperature to 225☏.Next, make a second set of cuts perpendicular to first set, to form a diamond pattern all over the outside. Boss Tip: With the tip of a knife, make long cuts from top of the ham down to bottom, cutting through the skin.This is going to help the glaze sink into the meat. ![]()
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