Hi Pit members, I haven't posted in a while, sad to say. Been crazy busy. But I did manage to smoke a ham yesterday. Ham is very traditional for Xmas in Sweden, so every year I smoke a few. It is normally cooked, but i like smoked better
So, the M.O. is easy. Buy a store brined ham, trim off the skin, but leave that delicious fat cap. Inject it with as much glögg (similar to mulled wine or glühwein, but sweeter) as you can. Now wipe it off, and apply the rub. I use my own Hank's KC Royale rub.
Now on to the smoker for 3 hours. Keep 120-130° C (250-265° F). I use cherry wood for smoke flavor, 2-3 chunks. Once inner temp hits 65-66° C (149-152° F) it is time to bring it in. Let it rest for 30-60 minutes on the cutting board in room temp.
Now mix the batter, consisting of:
1 egg
3 tbsp dijon mustard
3 tbsp bread crumbs
Brush it on evenly, it should be a thick layer covering the ham. Skip the 'underside'. Now crank up the temp in the smoker to 200° C (400° F), and place the ham (gently so you don't scrape off the batter) back on the smoker. Leave it for 15-20 minutes. The ham is done. Bring it in, slice it, and enjoy some real juicy flavorful ham!
Hank, over 'n out
Raw ham, 2.3 kilos (5 lbs)
Skin trimmed off
Injected with glögg (kinda looks like a hair transplant gone bad...)
Rub applied
Here's the ham on the grill
Alright, smoke session done, soon time for the mustard batter/crust
Here's the mustard batter applied, back into the smoker for some high heat treatment
And the end result. We have a winner
So, the M.O. is easy. Buy a store brined ham, trim off the skin, but leave that delicious fat cap. Inject it with as much glögg (similar to mulled wine or glühwein, but sweeter) as you can. Now wipe it off, and apply the rub. I use my own Hank's KC Royale rub.
Now on to the smoker for 3 hours. Keep 120-130° C (250-265° F). I use cherry wood for smoke flavor, 2-3 chunks. Once inner temp hits 65-66° C (149-152° F) it is time to bring it in. Let it rest for 30-60 minutes on the cutting board in room temp.
Now mix the batter, consisting of:
1 egg
3 tbsp dijon mustard
3 tbsp bread crumbs
Brush it on evenly, it should be a thick layer covering the ham. Skip the 'underside'. Now crank up the temp in the smoker to 200° C (400° F), and place the ham (gently so you don't scrape off the batter) back on the smoker. Leave it for 15-20 minutes. The ham is done. Bring it in, slice it, and enjoy some real juicy flavorful ham!
Hank, over 'n out
Raw ham, 2.3 kilos (5 lbs)
Skin trimmed off
Injected with glögg (kinda looks like a hair transplant gone bad...)
Rub applied
Here's the ham on the grill
Alright, smoke session done, soon time for the mustard batter/crust
Here's the mustard batter applied, back into the smoker for some high heat treatment
And the end result. We have a winner
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