Pit Ham with Tamarind-Honey Glaze

Dickey’s Caribbean Chipotle Barbecue Rub and our Jalapeño Rosemary Steak Seasoning are major contributors to the crisp, honey glaze on the exterior of a bone-in ham. Some people go to expensive ham stores to get this glaze, but you can achieve the same thing in your barbecue pit.

  • Prep Time

    10 minutes
  • Marinate Time

  • Cook Time

    2.5 hours
  • Serves

    8-10 people
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 1 ea
  • Bone in ham
  • 1/2 cup
  • Honey
  • 1/4 cup
  • Dry white wine
  • 1/4 cup
  • Apple cider vinegar
  • 1/2 cup
  • Brown sugar


  1. Heat pit to 250°.
  2. In small sauce pan combine all ingredients except ham and bring to a boil to combine. Once a boil is reached remove from heat and reserve.
  3. Place ham in pit and baste with 1/3 of glaze.
  4. Insert meat probe. If your ham is pre-cured or smoked you should set to 140°. Approx. 1.5 hours.
  5. Brush with glaze every 10-15 minutes. During the last 45 minutes, crumble the brown sugar over the top of the ham.
    Allow the brown sugar to form a crust on the exterior of the ham.
  6. Once internal temp reaches 140° cover with foil and allow to rest for 15-30 minutes.

Recipe Categories: Dinner, Pork, Smoke