Smoked Ham Burnt Ends

Name: Smoked Ham Burnt Ends
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8
Cuisine: American
Ingredients: Lane’s Pineapple Chipotle Sauce; Lane’s Spellbound Hot Rub; 2 Lbs of ham, cubed; 1 stick of butter, sliced

By Ryan Lane

2 comments

Ham burnt ends are simply amazing - a perfect combination of salty, smoky, and sweet. They're small chunks of succulent ham that have been smoked low and slow until they reach perfection in juiciness, flavor, and texture. It's an ideal way to turn leftover holiday ham into an irresistible treat that everyone will be thrilled to eat! The glaze on the outside creates a rich mahogany color and creates even more tantalizing flavors when the burnt ends are pulled from the smoker. Whether served for a holiday gathering or just as a unique snack, these delicious little morsels are sure to please!

Smoked Ham Burnt Ends

Rated 3.2 stars by 155 users

Cuisine

American

Servings

8

Prep Time

10 minutes

Cook Time

90 minutes

Burnt ends are one of the most delicious, mouthwatering dishes you'll ever experience! Ham burnt ends are especially scrumptious. Just imagine succulent cubes of smokey ham combining with a sweet, sticky barbecue sauce and your taste buds will leap for joy! Crispy on the outside and moist in the middle - it's no wonder these divine morsels have quickly become a household favorite. If you want something that's sure to be a hit at your next dinner party or barbecue, then don't hesitate - go with ham burnt ends! Your guests won't regret it.

Ingredients

Lane’s Pineapple Chipotle Sauce
Lane’s Spellbound Hot Rub
2 Lbs of ham, cubed
1 stick of butter, sliced

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Directions

Preheat smoker to 275 degrees.
Cut the ham into large 2” pieces. Then toss the ham in Spellbound Hot rub to coat well.
Place the ham directly on the smoker and cook for 45-60 minutes until the seasoning is well tacked onto the meat and slight charring around the edges.
Place ham in disposable aluminum pan or baking dish and coat with ½ cup of Pineapple Chipotle sauce.
Top ham with butter slices and place back on to smoker for another 30-45 minutes until sauce has thickened significantly and meat is fall apart tender.
Rest for 10 minutes then serve!

Recipe Note

Many of our rubs will work well with this recipe. We recommend Spellbound, Island Dust, Apple Pie, or Sweet Heat.
If the sauce thickens too much or starts to burn before the meat is tender, add some apple or pineapple juice to the pan to thin out the sauce.
We used Cherry wood for the smoke, but Apple, Hickory, or Maple wood will work as well.