- 1 whole 8 to 10-pound [3.6 to 4.5-kg] bone-in ham
- 1 cup [250 mL] pineapple juice with pulp
- 1 fresh pineapple
|
- Prepare smoker.
- Evenly inject ham with pineapple juice.
- Leave ham to rest.
- Peel pineapple reserving skin pieces that will be used instead of charcoals for the smoke.
- Slice then arrange pineapple slices all over the ham using wooden toothpicks.
- Transfer ham onto smoker rack.
- Smoke ham with skin pieces for approximately 4 to 6 hours, until a meat thermometer inserted into the thickest part not touching any bone reaches 160°F [71°C].
|
