Double the smoke for double the flavor, with an ultra-glossy finish from our Burnt Ends Sauce.

INGREDIENTS:

• 1 x cooked (smoked ham), preferably skin off
•  Hardcore Carnivore Burnt Ends Sauce

METHOD:

1. Heat a smoker or pellet grill to 250f. 
2. Place the ham on a rack (cut side down) over a foil pan for easy clean up. There should be ample airflow underneath the rack. 
3. Cook for 20 mins per pound, until it reads 140f internal temperature.
4. Pour over a jar of the Burnt Ends Sauce, ensuring the surface is covered completely, then return to the smoker for 10 minutes to set.

Notes:

• Hams can be boneless or bone-in
• Larger or bone-in hams may take longer to reach correct warming temperatures.
• Accurately measure the internal temp with a quality thermometer.