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Christmas ham again

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  • Henrik
    commented on 's reply
    I can highly recommend it. I've done plenty of hams, but this rub did the trick for sure.

  • Henrik
    commented on 's reply
    Many thanks Mr. Bones, wise words indeed.

  • Henrik
    commented on 's reply
    Oh man, I love a good rib roast! I'll see if I can't squeeze one in between Xmas and New Year's. Make sure to post photos of your roast!

  • Henrik
    commented on 's reply
    Thanks kamadoRob!

  • Psinderson
    replied
    I really love ham. Have to try your methid.

    Leave a comment:


  • Mr. Bones
    replied
    Yer ham sounds/looks fantastic, Brother!
    Many thanks fer sharin' yer receipt, an' technique.
    Hope all is well in yer family, way more important than BBQ

    Leave a comment:


  • kmhfive
    replied
    Amazing!!! Love the Recipe!

    Leave a comment:


  • Pirate Scott
    replied
    Awesome.

    Leave a comment:


  • Jon Solberg
    replied
    Wow!

    Leave a comment:


  • DWCowles
    replied
    Looks great! Henrik we usually do a ham for Christmas too but decided to do a rib roast this year.

    Leave a comment:


  • RonB
    replied
    That looks great.

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    OK, you like a dude from Practical Jokers, had to get that out.

  • kamadoRob
    replied
    Wow! That looks amazing! That crust! Ham perfection!

    Leave a comment:


  • Henrik
    started a topic Christmas ham again

    Christmas ham again

    Cooking a ham for Xmas is a deep rooted tradition in Sweden. But I smoke mine
    Way better.

    I did this one on my Big Green Egg. I smoked it at 225° F with oak for 2.5 hours. That translates to 1 hour per kilo meat. I did a custom rub that I really liked, here's the recipe:

    Rub
    1 tbsp ground (dried) coriander
    1 tbsp cumin
    1 tbsp smoked paprika powder
    1 tsp cinnamon

    Trim the skin off the ham, and trim any fat away (personal preference, do whatever you like).
    Mix the rub, and apply it evenly. Leave it in the fridge overnight.

    I fired up my egg, ran it at 225° F. After one hour I sprayed it every 30 minutes with glögg (mulled wine). I wanted a touch of sweetness on the surface. Very smart move, if I may say so

    I took it when inner temp was 151° F (66° F) and brought it in to rest. By rest I mean I just left it on the dining room table uncovered for an hour. I wanted it to come down in temp.

    Once it cooled off I set my oven to 440° F (225° C) for applying the crust.

    Crust mix
    1 egg
    3 tbsp dijon mustard
    3 tbsp bread crumbs

    Mix the ingredients to a paste, and brush it on the ham, a thick layer.
    Place the ham in the oven and leave it for 15 minutes. Now it's done, take it out, slice and enjoy.

    I don't have a lot of pics, as I was shooting a video for this one, so I forgot to take regular photos. Here's the finished product anyway, turned out real juicy and with great flavor. I will do this exact recipe at least once more before Xmas, because this ham won't last long

    I gotta say the BGE is perfect for this type of cook.

    I haven't smoked meat for a while, due to certain unfortunate events in my close family, but this was a real nice cook, super smooth, and it reminded me why I love bbq. Can't ask for more.

    Click image for larger version  Name:	Ham.jpg Views:	1 Size:	340.4 KB ID:	423485
    Last edited by Henrik; December 14, 2017, 11:37 PM. Reason: Got the rub recipe wrong, corrected it.

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