I have a Kurobuta Whole Bone-In Ham from SRF. It's been cured and smoked already. I plan to heat it in my Yoder to 140F using pecan/cherry pellets (did this with a half ham about a month ago to use in some Senate Navy Bean Soup and it was good)
Wondering if a rub and or basting it would help. I do not want a sweet glaze on it. Ideas?
We bought a ham from the Amana Colonies smoke house. You can't find 'em in stores any other time of the year, so an Amana ham is a once a year treat. I'm planning to smoke this one just plain nekkid. The ham, that is. Not me.
Create the best ham you've ever tasted with this ultimate double smoked ham recipe. Ordinary store bought whole or spiral ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze!
Question for all the ham aficionados out there....If I cook the ham a few days in advance, would reheating dry it out or should I just serve it cold?
I've been enjoying this thread a lot because I also have a ham in the fridge for the holidays. My son is visiting this weekend to deer hunt with my Mister, so I'll get this ham done while Son is here.
The brown sugar glaze by Malcolm Reed and the apricot glaze in the recipe here on AR both sound tasty, but the raspberry chipotle glaze, also by Malcolm, is really trippin' my trigger. I'm going to do a riff on that -- a raspberry jalepeno glaze using my homemade raspberry sauce.
Clint C -- I'd be okay with reheating the ham, but I'd keep the meat well covered to prevent drying out and heat just to safe serving temperature, no higher.
Last edited by IowaGirl; December 19, 2019, 04:25 PM.
Ditto here -- I enjoy his videos -- well prepared, edited, and presented. I also think the recipes are spot on -- every one I've tried has been really good.
Although I don't expect you fellas to understand, I haveta add his soft Southern drawl can melt a girl's heart.
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