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Some Thanksgiving practice

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    Some Thanksgiving practice

    Since my cousins husband fries a turkey every Thanksgiving, and thats the only thing he really cooks I try to leave that his domain. So I did a low and slow on my weber today on a ham. That was some mighty good eating.

    Set the kettle up with a snake, apple and cherry wood chunks, pineapple juice for moisture.

    Click image for larger version

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    Slathered with mustard, brown sugar and a touch of rub, ready to smoke.

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    The finished product, glazed with brown sugar and pineapple juice

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    Ran it at 225 for 4 hours, foiled for the 3rd hour before glaze.

    Looks good, I need to do one. I assume it was already cured and precooked?


    • Deuce
      Deuce commented
      Editing a comment
      Yes it was John

    Should have added, was it salt or sugar cured? I would guess salt, but it might surprise me.


    • Deuce
      Deuce commented
      Editing a comment
      It was salt cured

    Looks awesome! I've MH's recipe with an uncured ham as well. Turned out amazing.


      Originally posted by Pit Boss View Post
      Looks awesome! I've MH's recipe with an uncured ham as well. Turned out amazing.
      Thanks, I think I'm going to try an uncured one next month with MH's recipe.



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