Cranberry Mustard Glazed Ham is a favorite for holidays and special gatherings. We enjoy preparing dishes that bring friends and family together, adding a subtle “Kiss of Smoke” to enhance flavor. These holiday recipes are straightforward and richly flavored.
Patti and I reserve one evening each week for a date night. Often we cook on our Green Mountain wood pellet grill/smoker, and sometimes we prepare meals indoors. Even when cooking, we like to dine on our patio with a rainforest theme—patio heater, string lights, candles and soft music. A glass of wine or a strawberry margarita, good food and a dance make our evenings special.
Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
Backyard BBQ A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes smoke @ 225° (107°C), then 2 hours at 350° (177°C)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Apple blend BBQ pellets or your preferred fruit blend
Ingredients: Cranberry Mustard Glazed Ham
- 1 5 lb. shank portion ham
- 1 can whole berry cranberry sauce
- 3/4 cup spicy brown mustard
- 3/4 cup dark brown sugar
Backyard BBQ A Wood Pellet Grill Recipe
Directions: Cranberry Mustard Glaze
Combine the cranberry sauce, spicy brown mustard and dark brown sugar in a small saucepan. Simmer over low heat until smooth and heated through, stirring occasionally. Set aside.
Cooking Directions: Cranberry Mustard Glazed Ham
Preheat the grill to 225° (107°C) and add a mild smoking source if you want extra smoke flavor. The ham is fully cooked, so smoking is optional but adds depth. Place the ham directly on the grill grates and smoke for about 30 minutes to let the smoke flavor penetrate.
After the initial smoke, increase the grill temperature to 350° (177°C). Baste the ham with the cranberry-mustard glaze every 30 minutes while it cooks. Continue until the ham’s internal temperature reaches about 140° (60°C), which typically takes around 2 hours. Remove the ham, cover loosely and rest for 10 minutes before slicing and serving.
Use an instant-read thermometer to check the internal temperature. USDA recommends 145° (63°C) for pork; because this ham is precooked, the goal is to reheat and glaze it safely while adding flavor.
Note: Pellet choice affects flavor. Feel free to experiment with combinations until you find what you like. When smoking below 250° (122°C) you’ll get smoke flavor; at higher temperatures, smoke production drops and cooking dominates.
Backyard BBQ A Wood Pellet Grill Recipe
About our Recipes
We test recipes on a variety of grills and smokers, from pellet grills to wood-fired ovens and charcoal setups. Our techniques focus on time and temperature, which are the keys to good results. Many of our recipes translate across grill types; adapt them to your equipment and preferences.
A recipe should guide you, not confine you. Change seasonings, try different pellets, and make the dish your own. Cooking is about enjoying the process as much as the result.
Live your passion and do what you love,
Ken & Patti
Check Out Our Cookbooks
They are “How To BBQ Picture Books”
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