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    Ham

    I am planning on smoking a couple of hams and a turkey for the Christmas dinner. I would like to hear from the ones that have smoked a ham before so I may get an ideal on how I want to do it. Pictures are welcome.

    #2
    DW, I loosely followed MH's Ultimate Smoked Ham recipe a while back. Didn't document and didn't take pics so I'm going from memory. I used a 5 lb picnic instead of the hind ham. I have to say though that it turned out fantastic. A few things different than his recipe, I couldn't get my cooker down to 225 that day so it ran at 235F. I used a 4 oz piece of hickory and a 4 oz piece of apple for smoking (apple put in after the hickory smoke ended). I wrapped it up like the recipe states, and when it reached the 130F mark I opened it up and started the glaze. I didn't pull it off like the recipe tells you to and sear it, instead I removed the foil and left it on the cooker indirect for a good while and let the glaze caramelize on it's own .. I glazed it twice about 15 minutes after the first glazing. I also took the IT up to about 155 F because we like the meat around the bone to be well done. Nice smoke flavor and the glaze was nice, sweet and good spice. I didn't have apricot at home so I made the glaze with the end of my apple jelly and mostly plum jam. Good luck and have fun!!

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      #3
      Hi DW,

      Try this...

      http://pitmaster.amazingribs.com/for...-slow-ham-cook

      I don't have pictures because this ham had more fat embedded than humans deserve.

      For an 8 lb ham, we usually get 1 big meal, 1 take-home, 2 days grilled ham & cheese, bag-o-ham for sandwiches, bag-o-ham for Ham Salad - YEAH!

      This one gave us: 1 meal, 1 take-home, lunch for me the next day. Unbelievable!

      I'm on the hook for Thanksgiving Ham, but won't be buying a ***field again.

      --Ed
      Last edited by Medusa; November 19, 2014, 04:21 PM.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        That would be a bummer. I think I got a pork butt form that same hog. After removing the fat bands I was left with such a pitiful pile of useable meat I actually went back to the store and they comp'ed me another couple pounder.

      • Medusa
        Medusa commented
        Editing a comment
        Ya know, I shoulda gone back to the store, because I think they would've done that.

        I had a pork loin go bad in the fridge even though it was still in date. Lazy me let it sit too long and it purged - yuck! They exchanged with no problems.

        "FAT BANDS" is a most appropriate description.

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