- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Ever smoked a ham?
Posted on 4/15/17 at 5:38 pm
Posted on 4/15/17 at 5:38 pm
Wife wants me to smoke the spiral cut honey ham she bought for tomorrow. I have no clue if it will work, so I just made slits tangent to the spirals, and put it in the smoker.
5
Posted on 4/15/17 at 5:43 pm to theantiquetiger
Smoking my first one tomorrow. Got a pre smoked wet cured. Gonna trim it up and put it on the grill off the heat with just a little wood. Get it up to 130 and then put it on the fire to carmalize the glaze.
I think the idea is to not put too much smoke on it and just keep the heat low so you don't dry it out. Making a glaze to baste during the process.
I think the idea is to not put too much smoke on it and just keep the heat low so you don't dry it out. Making a glaze to baste during the process.
Posted on 4/15/17 at 5:46 pm to GRTiger
My ham is already cooked, honey baked ham. My wife just wanted a good smoke on it.
Just going to smoke it for about 45 minutes.
Just going to smoke it for about 45 minutes.
Posted on 4/15/17 at 5:46 pm to theantiquetiger
It's already cooked. Aren't you afraid of going too far?
EDIT: Yeah. I see you've answered that. Let us know how it goes. I'm curious.
EDIT: Yeah. I see you've answered that. Let us know how it goes. I'm curious.
This post was edited on 4/15/17 at 5:47 pm
Posted on 4/15/17 at 5:47 pm to TigerstuckinMS
quote:
It's already cooked. Aren't you afraid of going too far?
Wife's idea, not mine.
Posted on 4/15/17 at 6:10 pm to theantiquetiger
i guess it can't hurt just to warm the ham up with some smoke, but I usually am basting mine pretty frequently with the glaze. I would think that you would lose a lot of smoke basting it. Sounds like a lot of work for little benefit.
Posted on 4/15/17 at 6:12 pm to theantiquetiger
I do it all the time.
Its the only recipe I follow almost exactly because it comes out so good.
The apricot glaze is so awesome. I'm not a huge ham person anyway but with this recipe we actually make it when it's not a holiday. Awesome sandwiches.
amazing ribs ultimate smoked ham
Its the only recipe I follow almost exactly because it comes out so good.
The apricot glaze is so awesome. I'm not a huge ham person anyway but with this recipe we actually make it when it's not a holiday. Awesome sandwiches.
amazing ribs ultimate smoked ham
Posted on 4/15/17 at 6:13 pm to puffulufogous
Zero work. Just sitting here drinking some Willet's and smoking ham.
Posted on 4/15/17 at 6:24 pm to theantiquetiger
Ok, ham is out after 45 minutes or so (chips are burnt up). Came out good, small smoke taste to it.
Posted on 4/15/17 at 7:18 pm to BoogaBear
quote:
I do it all the time. Its the only recipe I follow almost exactly because it comes out so good. The apricot glaze is so awesome. I'm not a huge ham person anyway but with this recipe we actually make it when it's not a holiday. Awesome sandwiches.
I go with Tony's Praline injection and smoke a bit. Comes out awesome.
Couldn't find Tony's for tomorrow, so I am using this one I found online.
2 Cups Dark Corn Syrup (Karo)
1/2 Cup Water
2 Tbs. Light Brown Sugar
2 Tbs. Molasses
1/2 Tsp.;Ground Cinnamon
1/2 Tsp. Ground Cloves
4 Tbs. Honey
1/2 Cup Pecans
2 Cups Light Brown Sugar
Chop the Pecans and mix with the 2 Cups Light Brown Sugar. Score Ham and rub this mixture all over. In a small bowl, mix the Water, 2 Tbs. Light Brown Sugar, Molasses, Ground Cinnamon, Ground Cloves, and Honey until well blended. Add Corn Syrup and stir well. Slowly inject Ham all over, reserving a small amount of the Marinade. Drizzle with reserved Marinade.
Got some pecan and wood chunks from the same tree ready to go
This post was edited on 4/15/17 at 8:06 pm
Posted on 4/15/17 at 7:23 pm to theantiquetiger
quote:
Ever smoked a ham?
I've smoked my wife's ham!
Posted on 4/15/17 at 8:38 pm to theantiquetiger
quote:
Ever smoked a ham?
Many, Many times!
Most success with a whole bone-in ham. Butt portion is next best. The spiral hams will dry out if you are not careful. Pineapple juice and brown sugar makes a good baste. I also like a little Steen's and/or honey brushed on. Scraps are good for seasoning meat for vegetables. Obviously red beans.
Posted on 4/16/17 at 8:06 am to BoogaBear
I'll vouch for that apricot glaze. So good
Posted on 4/16/17 at 10:20 am to GRTiger
quote:
Ever smoked a ham?
quote:
Smoking my first one tomorrow
quote:
Got a pre smoked...
quote:
put it on the grill
Ummmm
This post was edited on 4/16/17 at 10:22 am
Posted on 4/16/17 at 11:54 am to Passing Wind
quote:
off the heat with just a little wood
Not sure you read the part about indirect low heat with wood. Is that not a form of smoking?
The wet cured hams in the store are smoked as the cooking method. The smoke flavor isn't really there, so this method imparts the smoke flavor.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News