How to get the perfect Easter ham
Easter weekend will bring together those of all ages to share the holiday with loved ones. It’s just a great time of celebration and family fun. 


A large part of those gatherings is food to fuel up after Sunday service or post-egg hunt.   


For many, ham is a traditional centerpiece to most Easter spreads. But when it’s made on a Pit Boss, you get a more flavorful twist on the classic dish thanks to that addition of wood-fired flavor.   


Here’s our recipe for getting it just right for a showstopping centerpiece to your Easter feast:  




  • Sam’s choice spiral cut honey cured double glaze ham (do not use spice mix it comes with), 8-14 lbs. 
  • ½ cup Pit Boss Maple Chipotle Rub, for seasoning ham 

    For the Glaze: 


  • ½ cup brown sugar  
  • 2/3 cup honey 
  • 2 tbsp dijon mustard 
  • Juice from 1 whole orange, or ½ cup juice 
  • Zest from 1 whole lemon, optional 
  • 1/3 cup pineapple juice 
  • 1/3 cup Pit Boss Maple Chipotle Rub 



  • Preheat the smoker to 350°F 
  • Take ham out of packaging and place it in an aluminum pan. Pat dry.  
  • Season the ham with Pit Boss Maple Chipotle Rub and place in smoker to cook for 2 to 2 ½ hours, or until internal temperature reaches above 150°F 
  • Once the ham is in the smoker, make the glaze. In a medium bowl, mix the dry ingredients first. Then, incorporate the liquid. 
  • When there is less than 1 hour left, baste the ham. Get a basting brush and coat your ham, making sure to coat heavily and attempt to get in between the cuts without tearing the meat. Return the ham to the smoker to finish cooking.  
  • When the ham is done, remove it from the smoker and let it rest before cutting into it – then enjoy! 

    Pro tips:  

  • We recommend brushing your ham with the glaze when goes in the smoker and reapplying every 20 minutes until it’s done. This ensures it gets all that good flavor and doesn’t dry out.  
  • Put down a wire rack in your pan and place the ham on top of it to cook. This not only helps with cleanup, but also exposes more of the ham so heat and smoke can penetrate. 
  • Don’t be afraid to go for a large ham, because you can always repurpose the leftovers for next level sandwiches or serve up slices with breakfast the following day. However, your guests likely won’t leave any behind – it’s that good. 
  • Also, you can really take your ham up a notch with the right glaze. While our recipe has a glaze recommendation, we’ve also compiled a few other options below. There’s something for everyone, whether you’re looking for sweet and fruity with a twist or something with a kick.     

    Bossin’ glaze recommendations 

    Option 1: 
    • 1/3 cup Pit Boss Homestyle Pork Rub 
    • ½ cup brown sugar 
    • ½ cup honey 
    • 3 tbsp dijon mustard 
    • 3 tbsp chili flakes 
    • 1/3 cup pineapple juice  
    • Option 2: 
    • 1/3 cup Pit Boss Texas BBQ Rub 
    • ½ cup brown sugar 
    • ½ cup apricot jam 
    • 3 tbsp dijon mustard 
    • ½ cup fresh orange juice, freshly squeezed 
    • Option 3:  
    • 1/3 cup Pit Boss Memphis BBQ Rub 
    • ½ cup brown sugar 
    • ½ cup peach jam 
    • 3 tbsp dijon mustard 
    • 3 tbsp rosemary, freshly minced 
    • ½ cup fresh orange juice, freshly squeezed 
    • Option 4: 
    • 1/3 cup Pit Boss Sweet Rib Rub 
    • ½ cup brown sugar 
    • ½ cup raspberry preserves 
    • 3 tbsp dijon mustard 
    • 1/3 cup cranberry juice