Cranberry Mustard Glazed Ham. We love cooking special dishes for the holidays. A time of sharing our many blessings with family and friends. We put together some great Holiday recipes with a “Kiss of Smoke” that are as easy as they are delicious.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes smoke @ 225* (107c) , 2 hrs. cook at 350* (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Apple Blend BBQ Pellets

Ingredients: Cranberry Mustard Glazed Ham

• 1 5lb. shank portion ham
• 1 can whole berry cranberry sauce
• ¾ cup spicy brown mustard
• ¾ cup dark brown sugar
  

Backyard BBQ
A Wood Pellet Grill Recipe

 

Directions: Cranberry Mustard Glaze

In a small saucepot mix all ingredients (except ham) and simmer until hot and well mixed. Place ham directly on grill. Baste with sauce every 30 minutes for 2 hours.

Cooking Directions: Cranberry Mustard Glazed Ham 

Preheat the grill to 225* (107c) and light your wedgie. I like to add a little more smoke flavor, but the ham is already smoked and fully cooked you can skip this part if you want. But you’ll be missing out on that great “Kiss of Smoke“.

Place your ham directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 225* (107c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor  from  a “Kiss of Smoke”.

After 30 minutes, bring the heat up to 350* (177c). When the meat reaches an internal temp around 140 (55c), about 2 hours pull it off, cover it and let it rest for 10 minutes before serving.

I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

Note: U.S.D.A. safe for pork is 145* (63c). Here hams are “precooked” so we are just adding a “Kiss of Smoke” and reheating it.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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