Host an Epic Easter BBQ with Smoked Ham and Lamb

Hey, you—yeah, the guy who doesn’t just cook, but commands the flames. Easter’s coming, and it’s your time to shine. Forget the oven mitts and the indoor fuss—this year, you’re taking the feast outside, where the smoke rises and the glory’s yours to claim. We’re talking a BBQ-style Easter dinner that’ll have your crew hailing you as the king of the pit. Smoked ham and lamb are your weapons of choice, and with Big Poppa Smokers’ Sweet Money and Desert Gold rubs in your arsenal, you’re unstoppable. Let’s forge this meal into legend, brother—here’s how you do it.

Why BBQ Rules Easter

You’re not here to play it safe with some reheated ham under fluorescent lights. Easter’s the dawn of spring, man—a call to step into the sun, fire up the smoker, and let the woodsmoke tell your story. Smoking ham and lamb isn’t just cooking; it’s a rite of passage. That low-and-slow heat transforms good meat into greatness, and you’re the one wielding the power. Your family’s counting on you, your buddies are watching—time to deliver a spread that’s bold, smoky, and unforgettable. With Big Poppa Smokers’ BBQ rubs and smokers, you’ve got the tools to make it happen.

The Hero’s Gear—Big Poppa Smokers

Every legend needs his forge, and Big Poppa Smokers is yours. Sterling “Big Poppa” Ball didn’t just build a drum smoker—he crafted battle-tested machines for guys like you. Whether it’s a drum smoker that holds heat like a fortress or a pellet grill that’s precision-engineered for the long haul, this gear’s got your back. Then there’s the real magic: Sweet Money BBQ Rub and Desert Gold Seasoning. Sweet Money’s got that honeyed punch with a savory edge—perfect for ham. Grab them and let’s get to work.

Smoked Ham—The Sweet Victory

Picture this: a ham so tender it practically begs to be sliced, glazed with a sticky-sweet finish that’s got your name on it. You’re not settling for some store-bought slab—this is your smoked masterpiece. Big Poppa’s Pork Bundle is your ally here, turning that pork into a caramelized triumph. You’ll fire up the smoker—say, 275°F with cherry wood for that subtle, fruity smoke—and let it ride for a few hours. Glaze it late with a mix of brown sugar, pineapple and honey (trust me, it’s clutch), and watch it shine.

Want even more pork recipes for your Easter Dinner?  Dive into our Top Pork Recipes featuring Sweet Money—complete with step-by-step video. From scoring the fat to layering the rub and perfecting the glaze, we show you how to crush it every time. It’s your turn to master the pit.

Smoked Lamb—The Bold Conquest

Lamb is not for the faint-hearted—it’s rich, it’s primal, and when you smoke it right, it’s a knockout. A shoulder’s your cut, slow-smoked at 250°F with apple wood till it’s either sliceable or falling apart, depending on your battle plan. Big Poppa’s Desert Gold Seasoning steps up here—its gritty salt and spice cut through the fat, building a bark that’ll have your crew chanting your name. A spritz of apple juice mid-cook keeps it juicy, and a long rest seals the deal.

Ready to conquer? Our Big Poppa's Lamb Recipe with video has your back. You’ll witness the rub-down, the smoke, and the finish—everything you need to own this beast.

The Sides—Your Supporting Cast

A hero doesn’t stand alone, right? Your smoked meats need a crew. Grill some asparagus with a dusting of Desert Gold —crisp, smoky, done. Smash some baby potatoes, hit ‘em with Sweet Money or Desert Gold, and crisp ‘em on the grill for that sweet-savory crunch. Toss a spring salad—arugula, radishes, a sharp vinaigrette—to keep it fresh. Drinks? A cold IPA or a citrus-spiked iced tea cuts through the richness. You’re not just feeding mouths; you’re building a feast.

The Battle Plan—Timing and Triumph

You’re a man of action, so let’s map this out. Ham’s a 3-4 hour smoke—start it mid-morning, and it’s ready by dinner. Lamb’s a longer fight—6-8 hours—so kick it off early, like a dawn raid. Got a Big Poppa's Drum Smoker? It’s your tank—steady heat, no babysitting. Pellet smoker? Precision’s your edge. Check our Big Poppa Smoker's Drum Kit Video Guide for the full rundown.  Rest both meats after the smoke—20 minutes for ham, an hour for lamb. That’s when the juices lock in, and you stride to the table victorious.

Pro Tips from the Pit

• Thermometer: Ham hits 140°F, lamb’s 130°F (medium rare).  Recommend using a product like ThermoWorks pen.

• Wood: Cherry for ham, apple for lamb. Mild smoke, big flavor.

• Rest: Give that meat time to settle. It’s the difference between good and epic.

• Leftovers: Ham sandwiches, lamb tacos—your spoils for days.

Why You’re the Man for This

Step up, grillmaster. Fire that smoker, wield those rubs, and turn Easter into your proving ground. Your ham will gleam with sweet glory, your lamb will roar with smoky depth, and your crew will know who runs this show. Dive into our top recipes—and watch the videos to see it done right. This is your turf, your flame, your victory. Own it.

FAQ—Your Easter BBQ Questions, Answered

Got questions? We’ve got your back with answers tailored for a pitmaster like you. 

How do I know when my ham’s smoked just right?

You’re shooting for 140°F internal—juicy, warm, and smoky without drying out. Stick a thermometer in the thickest part, away from the bone. Pull it at 135°F; it’ll climb while resting.

Should I go sliced or pulled lamb for my crew?

Sliced at 130-135°F if you want clean cuts and a classy plate—great for the in-laws. Pulled at 195-203°F if your gang’s rowdy and loves digging in with forks. You call the shot.

What’s the best wood to pair with Sweet Money and Double Secret?

Cherry wood with Sweet Money on ham—its mellow fruitiness amps the honey vibe. Apple wood with Desert Gold on lamb.  Don’t overthink it; these are winners.

How do I keep the smoker steady for hours?

Big Poppa’s drum smokers are tanks—load it with charcoal and let it rip. Pellet grills? Set it and forget it. The trick is to hold 250-275°F like a pro.

Can I prep the meat the night before?

Yes. Rub that ham with Sweet Money, hit the lamb with Desert Gold, wrap them tight, and fridge them overnight. Pull them out an hour before smoking to warm up—flavor’s locked in, and you’re ahead of the game.