RobMcBBQ's Smoked Ham on Lifespace Kamado Grill with Rob’s Frog Sauce Glaze

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Ingredients for Smoked Ham on Lifespace Kamado Grill with Rob’s Frog Sauce Glaze:

•  1 pre-smoked ham (7-10 lbs, bone-in preferred for moisture)

•  1-1.5 cups Rob’s Frog Sauce (divided; use more for bolder kick)

•  Optional: 1/4 cup brown sugar (mix into glaze if you want extra caramelization)

•  Wood chunks: Hickory or apple (2-3 chunks for mild smoke; avoid overloading pre-smoked meat)

Equipment:

•  Lifespace Kamado grill

•  Aluminum foil or butcher paper

•  Meat thermometer (target internal: 140°F)

•  Basting brush

Steps for Smoked Ham on Lifespace Kamado Grill with Rob’s Frog Sauce Glaze:

Step 1: Prep the Ham (15 mins)

•  Remove ham from packaging; pat dry.

•  Score the fat cap in a diamond pattern (1/4-inch deep) for glaze penetration.

•  Mix 1 cup Frog Sauce with brown sugar (if using) for glaze. Reserve 1/2 cup for final basting.

•  Let ham sit at room temp 30-60 mins.

Step 2: Set Up Kamado for Low & Slow (225-250°F)

•  Fill firebox with lump charcoal; light in center for indirect heat.

•  Add deflector plate for indirect cooking.

•  Stabilize at 225-250°F (dome thermometer). Add wood chunks directly on coals once lit—smoke should be thin blue, not billowing white.

•  Pro tip: Kamado holds temp like a beast; vent adjustments are key. Bottom vent 1-2 inches open, top daisy wheel 1/4 open.

Step 3: Smoke the Ham (2-3 Hours)

•  Place ham cut-side down on grate (use a foil-lined drip pan underneath with a splash of water or apple juice for moisture).

•  Smoke at 225-250°F until internal temp hits 120-130°F (about 15-20 mins per lb).

•  Baste with glaze every 45 mins after the first hour. Tent loosely with foil if bark sets too fast.

•  This infuses smoke without overcooking—your ham’s already smoked, so we’re enhancing, not reinventing.

Step 4: Oven Caramelization Finish (20-30 Mins)

•  Pull ham at 130°F internal.

•  Preheat oven to 400-425°F (broil option ready).

•  Transfer to a foil-lined baking sheet.

•  Slather with reserved Frog Sauce.

•  Bake 15-20 mins, basting once midway. Switch to broil last 3-5 mins for bubbly, charred edges—watch closely to avoid burning!

•  Rest 15-20 mins tented. Internal should reach 140°F (safe/reheated temp).

Serving Recommendation:

•  Slice against the bone. Sauce will be tacky-sweet with smoke heat—pure championship glory.

•  Sides: Grilled pineapple, mac & cheese, or greens to balance the richness.

Facts: Pre-smoked hams are cured/cooked; low smoke prevents toughness. Frog Sauce’s vinegar-sugar base caramelizes beautifully at high heat. If ham dries, next time inject with broth pre-smoke. Enjoy the process—this’ll be legendary!