Fill the hopper with your pellets of choice. We went with our Orchard Apple pellets so as to not over power the flavor of the same but to add a bit of sweetness to it.
Turn the temperature dial to High Smoke and give it approximately 15 minutes to reach temperature.
|Place the ham, uncovered, in the middle of the rack and let it bake for 50-60 minutes on high smoke. (High Smoke in the Pellet Grill & Smoker is between 215-225 degrees)|
|After approximately an hour, wrap the ham completely in tin foil and turn the heat dial to 300 degrees. Be sure to crimp the edges to ensure you don’t lose any juice from the ham on the drip tray.|
|Place the back on the center of the rack and let it bake for 1 ½ hrs to 1 ¾ hours, or until the internal temperature reaches 140 degrees.|
Once the ham reaches an internal temp of 140 degrees, leave it covered and place on a cookie sheet to rest for an additional 15-20 minutes. Also, the benefit of placing it in the cookie sheet is that any juices that may escape will be in the cookie sheet and not on your cutting board or carving plate.
While the ham is resting, we went ahead and made the glaze to put on after we cut the ham. For some, you can make the glaze and baste the ham the last 15-20 minutes on the pellet grill. It’s really up to personal preference.
|Now it is time to enjoy the wonderful flavor of a time honored tradition with a little Camp Chef style mixed in.|