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Message
Smoking a ham for thanksgiving - NSFW
Posted on 11/12/12 at 2:55 pm
Posted on 11/12/12 at 2:55 pm
Need advice.
Type of Ham?
15 people - We are frying turkey as well.
I am a huge fan of the spiral cut honey baked hams. Can i do a sweet rub for the ham in the smoker? I have a salamander smoker and plan to use pecan wood.
Thoughts? anyone done this with big success?
For your troubles...
For all you ham lovers... (Paging 4LSU2)
Type of Ham?
15 people - We are frying turkey as well.
I am a huge fan of the spiral cut honey baked hams. Can i do a sweet rub for the ham in the smoker? I have a salamander smoker and plan to use pecan wood.
Thoughts? anyone done this with big success?
For your troubles...
For all you ham lovers... (Paging 4LSU2)
This post was edited on 11/12/12 at 3:09 pm
9
Posted on 11/12/12 at 2:59 pm to TheEnglishman
You don't need to post pics like that on the Food Board to get help.
Most would have preferred a picture of a ham actually.
Most would have preferred a picture of a ham actually.
Posted on 11/12/12 at 3:04 pm to Tigertown in ATL
Good lookin' ham. I think I'd smoke it...
back in the day
back in the day
Posted on 11/12/12 at 3:04 pm to Tigertown in ATL
quote:
Most would have preferred a picture of a ham actually
Posted on 11/12/12 at 3:05 pm to Tigertown in ATL
I agree, but i just couldn't let that prime piece of ham go to waste on just one website...
This post was edited on 11/12/12 at 3:06 pm
Posted on 11/12/12 at 3:17 pm to TheEnglishman
that gal is gonna be breakin the law..
eta: dang, i forgot about your post...
i do uncooked bone in hams on the water smoker for about 8 hours... usually use some type of citrus flavoring...couple of Crystal Light lemonade packets and some lemon concentrate..
eta: dang, i forgot about your post...
i do uncooked bone in hams on the water smoker for about 8 hours... usually use some type of citrus flavoring...couple of Crystal Light lemonade packets and some lemon concentrate..
This post was edited on 11/12/12 at 3:21 pm
Posted on 11/12/12 at 3:21 pm to TheEnglishman
Nice. Real nice.
As for the Holiday ham, I usually purchase one that is already cured. Stay away from anything that says water added or ham and water product.
You can use one of the spiral hams from the supermarket and dress it up a bit. I turn it cut side down in an aluminum barbeque pan and inject it with a mixture of one part warm juice, one part honey, and about a tsp of cayenne pepper.
I then smoke it for about 3 hrs at around 225F.
When it comes out, I cover it in a my sugar mixture, then use the torch to glaze the sugars.
It comes out even better than a "honeybaked" because it has a better smoke flavor.
If you want my recipe for the sugar glaze, let me know and I'll post it when I get home. It is saved on my kitchen computer.
As for the Holiday ham, I usually purchase one that is already cured. Stay away from anything that says water added or ham and water product.
You can use one of the spiral hams from the supermarket and dress it up a bit. I turn it cut side down in an aluminum barbeque pan and inject it with a mixture of one part warm juice, one part honey, and about a tsp of cayenne pepper.
I then smoke it for about 3 hrs at around 225F.
When it comes out, I cover it in a my sugar mixture, then use the torch to glaze the sugars.
It comes out even better than a "honeybaked" because it has a better smoke flavor.
If you want my recipe for the sugar glaze, let me know and I'll post it when I get home. It is saved on my kitchen computer.
Posted on 11/12/12 at 3:31 pm to Ole Geauxt
Citrus... Interesting. DO you rub the ham with the packets and lemon concentrate? Injection?
Posted on 11/12/12 at 3:32 pm to Btrtigerfan
quote:
Btrtigerfan
Please post your recipe. This is very close to what I'm looking for. Much quicker time as well.
Posted on 11/12/12 at 3:33 pm to TheEnglishman
quote:Noooo, that's in my big water pan all mixed up.. In other words citrus steam is cooking the ham, and pecan wood is smoking it.
DO you rub the ham with the packets and lemon concentrate?
Posted on 11/12/12 at 3:40 pm to TheEnglishman
So which are you cooking, the ham or the rump roast?
Posted on 11/12/12 at 4:16 pm to The Future
quote:
So which are you cooking, the ham or the rump roast?
At this point who knows! but im sure as shite rubbing something down!
Posted on 11/12/12 at 5:13 pm to TheEnglishman
Sugar glaze mixture:
1 cup sugar - 1/2 brown sugar and 1/2 white
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Pack this around the warm ham.
Caramelize sugars with torch.
1 cup sugar - 1/2 brown sugar and 1/2 white
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Pack this around the warm ham.
Caramelize sugars with torch.
Posted on 11/12/12 at 5:33 pm to TheEnglishman
Nice ham, and she already knocked one dude out and his bike upside down.
Posted on 11/12/12 at 5:47 pm to tigerfoot
I like to cook hams like that low and slow
The real hams, I put them on my water smoker with pecan wood. Never tried the citrus steam, but I have done a sweet glaze like BRtigerfan. Good stuff!
The real hams, I put them on my water smoker with pecan wood. Never tried the citrus steam, but I have done a sweet glaze like BRtigerfan. Good stuff!
Posted on 11/12/12 at 5:49 pm to TheEnglishman
Yeah, you don't need to put that on this board.
Posted on 11/12/12 at 6:59 pm to TheEnglishman
that things that i would do to that!!!!!!!!!!
Ok what was the question?
Ok what was the question?
Posted on 11/12/12 at 7:04 pm to TheEnglishman
I'm a big fan of glazing a ham, fwiw.
Posted on 11/12/12 at 7:05 pm to TheEnglishman
Damn...who is she?
Posted on 11/12/12 at 7:25 pm to 4LSU2
4LSU2
Please post the story about that crazy chick that brought you a pineapple topped ham... Classic.
The chick came from the chive... But she is not too far from the talent I used to slay back in my younger years.
Please post the story about that crazy chick that brought you a pineapple topped ham... Classic.
The chick came from the chive... But she is not too far from the talent I used to slay back in my younger years.
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