- 2 tablespoons paprika
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 1 tablespoon dried sage
- 3 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 5-7 pound whole picnic ham, bone in
- 1 cup barbecue sauce
- Maraschino cherries
- pineapple rings
No nutrition information available
Mix spices, salt, and pepper together in a bowl.
Thoroughly rinse picnic ham and pat dry.
Coat ham in spice mix and keep refrigerated.
Set Cuisinart Woodcreek pellet grill to 200°F.
Place picnic ham to far left side of smoker for offset smoking.
Cook for 6 to 7 hours, until internal temp of 145°F.
Increase temperature on Woodcreek pellet smoker to 275°F.
Return ham to smoker, glazing with barbecue sauce every 10 minutes, until reaching 195°F
Rest ham, garnish with cherries and pineapple rings, and serve.