Loved making my own ham last time but I’m being lazy for new years. I got a 10lb bone in ham and want to do it with a brown sugar glaze for new years. Any tips on doing a pre cooked ham on the pellet grill? Time/temp/covering/etc?
I like scoring the ham about 1/4” deep in a checkered pattern and cook it for a while. The meat will split open then I like to use orange marmalade jelly and brush it on liberally a few times.
Temp I usually do around 200 and use a thermometer to tell when the inside is good and hot
I did one for Christmas. Scored like Cole train mentioned. When ham hit 120 IT, I cranked the grill to 350 and glazed a couple more times and pulled around 140 IT. Ham was really good and very moist. Seemed to have even more smoke flavor the next day.
Pretty hard to screw it up it’s already cooked. I’d go low temp, 225 or so and then high at the end just to finish whatever glaze you choose
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