Easter Ham

Easter Ham

Easter Ham and Smoked Deviled Eggs

Smoked Ham


  • 1 whole bone-in ham (approximately 8-10 pounds)
  • Heath Riles Honey Rub
  • Heath Riles Apple Rub
  • Kosmos Q Apple Habanero Glaze 


  • Preheat your smoker to 275°F 
  • Place the ham on a large cutting board, score the fat in a diamond pattern using a sharp knife, being careful not to cut too deeply into the meat. Season your ham first using your Heath Riles Honey rub, and then applying a second coat of seasoning with Heath Riles Apple Rub.
  • Place the ham directly on the smoker rack, fat side up. Close the smoker lid and let the ham smoke at 275°F for approximately  1½ - 2 hours, or until the internal temperature reaches 120°F.
  • Once your ham reaches 120°F, brush your glaze over your ham and place back onto your smoker. 
  • Once the ham reaches the desired internal temperature of 140°F carefully remove it from the smoker and transfer it to a cutting board. Let it rest for 15-20 minutes before slicing and serving.
  • Serve the smoked ham slices with your favorite sides and enjoy!

Smoked Deviled Eggs


For the smoked eggs:

  • 6 large eggs
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika

Instructions for Smoked Eggs:

  • Start by preheating your smoker to 225°F (107°C) using your choice of wood chips (hickory or applewood work well for this recipe).
  • While the smoker is heating up, prepare the eggs. Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 10 minutes.
  • After 10 minutes, remove the eggs from the boiling water and immediately transfer them to a bowl of ice water to cool rapidly. Let them sit in the ice water bath for about 5 minutes.
  • Once the eggs are cool, carefully peel them and pat them dry with paper towels.
  • In a small bowl, mix together the olive oil, smoked paprika, salt, and pepper. Brush this mixture over the peeled eggs, ensuring they are evenly coated.
  • Place the coated eggs directly on the smoker rack and smoke them for about 30 minutes, or until they have a nice smoky flavor. Remove them from the smoker and let them cool.

For the filling:

  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste
  • Smoked salmon or bacon bits for garnish (optional)
  • Heath riles sweet BBQ rub for garnish
  • Prepare the Filling:
    • Once the smoked eggs have cooled, carefully slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
    • To the bowl with the egg yolks, add the mayonnaise, Dijon mustard, chopped chives, white vinegar, salt, and pepper. Mash everything together until smooth and creamy. Adjust the seasoning to taste.
    • If desired, you can add some finely chopped smoked salmon or bacon bits to the filling for extra flavor.
  • Assemble the Deviled Eggs:
    • Using a spoon or a piping bag fitted with a decorative tip, fill each smoked egg white half with the prepared yolk mixture.
    • Once all the eggs are filled, sprinkle them with a little more smoked paprika for garnish.
    • Arrange the smoked deviled eggs on a serving platter and refrigerate for at least 30 minutes to allow the flavors to meld together.
    • Serve chilled and enjoy your delicious smoked deviled eggs as a tasty appetizer or snack!

These smoked deviled eggs are sure to be a hit at any gathering, with their unique smoky flavor adding an extra dimension to the classic deviled egg recipe. Enjoy!

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