Easter Ham on the drum with pecan pellets

Smoked up a pre cooked ham...Set the drum to 275 and made a glaze

the glaze:

I tablespoon Big Poppa Sweet Money Rub
1/2 cup Golden Brown Sugar
1/2 cup Maple Syrup
1 teaspoon Dijon Mustard
the juice of one Tangelo off the tree!
squeeze of honey

Cooked to an internal temp of 145

That glaze has some interesting flavor pairings I simply wouldn't have thought of. Orange & maple? Yeah, I can see that working and taking on some smoke really well. I bet it tasted great.

Great looking plate BP

Nice looking plate. Pure comfort food right there.

Thanks for the recipe! We still need to make our Easter Ham, as we were busy that weekend with making sausage. Looks like the perfect recipe to try.