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  • 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.

Outdoor grilling

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