When it comes to smoking foods and the different flavor combinations to try with sauces and rubs etc, I’m interested in trying as many options as possible, its part of the fun. Well, I came across the recipe below from Tommy at Z Grills for a double-smoked ham seasoned with coffee. As a coffee lover my self, this is a recipe I’m very interested in trying out.
Tap/Click above to watch the recipe or scroll below to see the steps: Video – ZGrills.com
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Step 1: The recipe starts with the rub and half a cup of instant coffee.
Step 2: Then one full cup of brown sugar is added.
Step 3: The coffee and brown sugar are mixed together to produce a consistent rub which will be applied to the surface of the ham.
Step 4: After getting the bone-in spiral ham out of the packaging there is probably going to be quite a bit of surface moisture that you’ll want to soak up with some paper towels.
Step 5: Then ham was then placed in a tall-sided baking tray (this is important), and it was lifted off the surface of the tin with a rack placed underneath.
Step 6: Then it was time to apply the coffee/sugar rub. If you dried the surface of the ham a little too well and the coffee rub won’t stick, just rub the ham with a little olive oil binder if it needs it.
Step 7: The pellet smoker was heated to 275 degrees (Z Grill 10502B in this case), which took only 5 minutes to get to temperature.
Step 8: A meat probe was inserted into the ham (avoid the bone) to monitor its internal temperature to around 120 degrees.
Step 9: After two hours, and with the ham at an internal temperature of 70 degrees, a quarter cup of water was added to the baking tin under the ham, and some foil was loosely placed on top to speed up the cooking process.
Step 10: The ingredients for the mopping sauce were very simple. Some honey, pineapple slices, and brown sugar.
Step 11: First, a whole tin of pineapple slices were added into the blender, and just a quick blend to start.
Step 12: Then, one cup of brown sugar was added and the two ingredients were blended together.
Step 13: The consistency you’re looking for before emptying the mixture from the blender is similar to apple sauce.
Step 14: When the ham reached an internal temperature of 120 degrees (after five hours), that’s when the mopping stage started with the blended pineapple and brown sugar.
Step 15: At this point, a couple of squeezes of honey were also added and worked over the surface of the ham with the mop.
Step 16: For this final stage, the pellet smoker was turned up to 450 degrees to properly develop the outer crust on the ham, with the mopping sauce frequently applied every couple of minutes.
Step 17: By the time the ham reached an internal temperature of 140 degrees, all of the mopping sauce had been applied, and the sides of the tin had to be folded up to contain it all.
Step 18: After a total cooking time of seven hours on the pellet smoker, this was the end result. The ham looks pretty fantastic if you ask me.
Step 19: To finish after a quick rest, some of the sauce from the baking tray was added over the top of the ham. If you’re not a massive coffee fan, I get it, you’re skeptical. But hey, you can’t really judge until you’ve tried it!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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