Smoked Glazed Ham with Rob’s Frog Sauce
Elevate your BBQ game with this succulent smoked ham glazed in Rob’s Frog Sauce, delivering a perfect balance of sweet and spicy. This crowd-pleaser, cooked on the Lifespace 23” Oval Kamado Grill, will have your guests raving about the flavor and tenderness!
- Author
- Rob Mc Murtrie
- Prep Time
- 15 minutes
- Cook Time
- 120 minutes
- Servings
- 6
- Cuisine
American
Ingredients
- 1 pre-smoked ham (7-10 lbs, bone-in preferred)
- 1 cup Rob’s Frog Sauce
- 1/2 cup Rob’s Frog Sauce, divided for bolder kick
- 1/4 cup brown sugar, optional, for extra caramelization
- 2-3 chunks wood chunks (Hickory or apple), for mild smoke
Directions
- Prepare your Lifespace 23” Oval Kamado Grill by igniting the charcoal and setting up for indirect cooking. Aim for a stable temperature of 225°F (107°C).
- While the grill heats up, place the pre-smoked ham on a large cutting board. Score the surface of the ham in a diamond pattern, cutting about 1/4 inch deep. This allows the glaze to penetrate and creates a beautiful presentation.
- In a small bowl, mix 1 cup of Rob’s Frog Sauce with the optional brown sugar if you desire extra caramelization. This will create a sweet and spicy glaze that complements the ham beautifully.
- Once the grill has reached temperature, add the wood chunks to the charcoal for mild smoke flavor.
- Place the scored ham on the grill grate, away from the direct heat. Close the lid and smoke the ham for about 2 hours, basting with the glaze every 30 minutes. Use the remaining 1/2 cup of Rob’s Frog Sauce for the last basting to enhance flavor.
- After 2 hours, check the internal temperature of the ham with a meat thermometer. For a fully warmed ham, aim for 140°F (60°C). If not yet at temperature, continue to smoke, checking every 15 minutes until done.
- Once the ham reaches the desired temperature, remove it from the grill and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and flavorful ham.
- Slice the ham and serve it warm, drizzled with any remaining glaze for an extra kick.