For a guy who loves pork (Bacon, Pork Belly, Pulled Pork…) I really have never been a fan of Easter ham. That is until now. Normally the ham gets thrown into an oven to basically just warm it up. Since normally they are already smoked and fully cooked that is all you are doing. What you invariably end up with is something pretty dry – or at least that is my experience. For this cook stay away from spiral hams (you can’t inject them anyways) and generally stay away from boneless as a lot of the time those are just pieces of ham formed into the right shape… I read somewhere that they are the McRib of hams.
This year I took the fully cooked, smoked ham and injected it, rubbed it and then threw it on the Primo for about 3.5 hours at 250 indirect heat. Awesome.
Prep Time: 15-20 minutes (longer if you don’t have the rub prepared)
Cook Time: 3-3.5 hours (7 pound bone in ham)
- 3/4 Cup Water
- 1/2 Cup Pineapple Juice
- 1/2 Cup Brown Sugar
- 2 Tbsp. Soy Sauce
I have a Beast Injector and the really great thing about this is the needle that has the holes on the side of the shaft of the needle. You can find that a standard needle will get plugged when pushing it into the meat. You will be happily injecting your piece of meat and wonder why you aren’t going through any of the liquid… Pro Tip: Inject the ham with the shrink wrap still on it. This will help with the injection liquid spraying all over the place (like out a whole you already made). It is still a good idea to drape some paper towel over while injecting mind you. Inject as much of the liquid in as you can, poking the thing all over.
Rub It Down
I used my epic rib rub and just sprinkled it generously all over and rubbed it in.
For 1 Cup Epic Rib Rub
- 2 Tbsp. salt
- 4 Tbsp. sugar
- 2 Tbsp. ground cumin
- 2 Tbsp. freshly ground pepper
- 2 Tbsp. chili powder
- 4 Tbsp. paprika
I put the ham on the Primo flat side down with a pan under the grate sitting on the deflector plate. I added my stainless steel bowl of water for moisture, inserted my temperature probes, closed the lid and let it do its thing. When it reached 145 internal temperature I took it off and wrapped in foil until we were ready to slice it and put it on the table.