Pellet-roasted ham tastes delicious. Remember, though, that what some sellers call a “picnic ham” does not qualify as ham at all: true ham comes from the hind leg of the pig, while a “picnic ham” comes from the front shoulder. If you buy a fresh ham, be aware that it will not have the pink color you are used to, nor will it taste the same. And the cooking method is entirely different: with a cured ham, you are merely re-heating, while you must fully cook a fresh ham. Do not use this method for a fresh ham. Ham technology can get a little confusing, with dry-cure, wet-cure, country, or city, but you will likely find wet-cured city hams at your grocery.
Let’s Get Started:
Wash the ham thoroughly. Make shallow scores about ¾” apart with a sharp knife on all sides of the meat in both directions in a checkerboard pattern.
Melt a cube of butter in the microwave and stir in 2 tablespoons of honey, 1 tablespoon of brown sugar, and 2 tablespoons of orange juice. Mix well. Use this mixture to glaze the entire ham.
Smoke this in a shallow pan for 3-5 hours at 165°F (74°C). Splash with orange juice several times during the process.
Scalloped potatoes and a green vegetable like broccoli accompany this very well.