I had a Christmas party to go to tonight, and I was asked to provide a smoked ham as one of the main dishes due to previous successes experienced by several attendees. Smoked hams has got to be the easiest holiday party dishes to provide for people like us here at Amazing Ribs.com, the trick is how to change it up to make it memorable. Besides the actual smoking of the precooked ham, you either be creative with the injection mix, the ham glaze, or both.
I went with a standard maple syrup with brown sugar and butter injection, so nothing too fancy there. I bought a jar of pineapple preserve as the base of the glaze, but I wanted to do something different than just brushing it on the ham towards the end of the cook. So I hunted far and wide on the world wide web, googled a lot of different sites, and somewhere along the way I saw a recipe that may me sit up and go "huh, never would have thought of that combination."
I had the necessary ingredients other than the purchased pineapple preserve, so I asked my wife her opinion of the recipe. She had the same exact thought I had about the ingredients would not be on the top of her mind to use for a glaze. Well, I decided to go for it and prepare the glaze. After I had combined the ingredients, I tasted it and it was amazing! I hollered from the kitchen for my wife to come and taste it, she did, and pronounced it amazing as well.
So I glazed the ham at 120 degrees, and opened the Egg up again at 130 to mop the ham with the runoff from the bottom of the pan. Pulled the ham at 140, rested for 30 minutes, and carved it up for the party. I had a third of the glaze left to take to the party in case people wanted to spoon it over their ham.
Well, the ham was a big hit, and I saw people spooning the glaze not only on their ham, but also on the side to use as a dip for whatever else they were eating such as the usual celery, carrots, and broccoli from a veggie platter, or on chicken wings brought by another party attendee.
Ready for the glaze recipe? Here you go:
18 oz jar of pineapple preserves
1 tablespoon of Dijon mustard
2 teaspoons of prepared horseradish
Throw all in a bowl, stir until blended
A lot of recipes I saw the Dijon mustard regularly paired with fruit preserves for a glaze, but I only saw the one that had included horseradish!
Here are some pictures from the cook.
I went with a standard maple syrup with brown sugar and butter injection, so nothing too fancy there. I bought a jar of pineapple preserve as the base of the glaze, but I wanted to do something different than just brushing it on the ham towards the end of the cook. So I hunted far and wide on the world wide web, googled a lot of different sites, and somewhere along the way I saw a recipe that may me sit up and go "huh, never would have thought of that combination."
I had the necessary ingredients other than the purchased pineapple preserve, so I asked my wife her opinion of the recipe. She had the same exact thought I had about the ingredients would not be on the top of her mind to use for a glaze. Well, I decided to go for it and prepare the glaze. After I had combined the ingredients, I tasted it and it was amazing! I hollered from the kitchen for my wife to come and taste it, she did, and pronounced it amazing as well.
So I glazed the ham at 120 degrees, and opened the Egg up again at 130 to mop the ham with the runoff from the bottom of the pan. Pulled the ham at 140, rested for 30 minutes, and carved it up for the party. I had a third of the glaze left to take to the party in case people wanted to spoon it over their ham.
Well, the ham was a big hit, and I saw people spooning the glaze not only on their ham, but also on the side to use as a dip for whatever else they were eating such as the usual celery, carrots, and broccoli from a veggie platter, or on chicken wings brought by another party attendee.
Ready for the glaze recipe? Here you go:
18 oz jar of pineapple preserves
1 tablespoon of Dijon mustard
2 teaspoons of prepared horseradish
Throw all in a bowl, stir until blended
A lot of recipes I saw the Dijon mustard regularly paired with fruit preserves for a glaze, but I only saw the one that had included horseradish!
Here are some pictures from the cook.
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