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Bought a couple of hams between Christmas and New Years last year

Posted on 10/18/25 at 4:33 pm
Posted by Rip N Lip
Zambodia
Member since Jul 2019
7573 posts
Posted on 10/18/25 at 4:33 pm
because they were on sale really cheap. Put one in freezer and cooked the other for New Years and wasn’t real happy with it.

I have the second ham defrosted and want to inject with Tony’s creole butter to help with flavor. I can roast, smoke, or air fry the ham, how long before cooking should I inject it?

It’s a half ham, if that matters.
Posted by BigDropper
Member since Jul 2009
8634 posts
Posted on 10/18/25 at 4:38 pm to
We talking about a fresh ham or cooked ham? Never heard of injecting a cooked ham.
Posted by Rip N Lip
Zambodia
Member since Jul 2019
7573 posts
Posted on 10/18/25 at 4:54 pm to
It’s cooked. I’ve had one that’s cooked and injected before, but didn’t ask how long they injected it before cooking.
Posted by Btrtigerfan
Disgruntled employee
Member since Dec 2007
24011 posts
Posted on 10/18/25 at 5:10 pm to
Is it already spiral sliced?
Posted by Rip N Lip
Zambodia
Member since Jul 2019
7573 posts
Posted on 10/18/25 at 5:12 pm to
No
Posted by Btrtigerfan
Disgruntled employee
Member since Dec 2007
24011 posts
Posted on 10/18/25 at 5:16 pm to
quote:

No


Even better. You can inject while the oven or smoker is heating up. If you aren't smoking it, cover in foil. If you do smoke it, foil it after the first hour or so.


This is what I do. I make these for bereavement meals also.


Spiral Ham Recipe (the ones already cured and spiral cut )


Inject ham.
1 part unsweetened pineapple juice
1 part honey
1/2t cayenne pepper

Smoke or bake at 225 for 3 hours cut side down in a deep foil pan.

Remove from pan. Place on sheet pan or similar.

Wet ham with drippings. Rub outside of ham generously with sugar 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 dash ground ginger
1 dash ground allspice

Caramelize sugars with torch.
Posted by andouille
A table near a waiter.
Member since Dec 2004
11549 posts
Posted on 10/18/25 at 6:34 pm to
It never works for me to freeze brine cured ham. Keep in mind that they have a lot of water (brine) in them, so when you freeze the ice crystals form, when you defrost, a lot of water will be released, making the ham mushy. You can try to bake it to get the water out, but the flavor will be diminished.

Country hams, which are dry salt cured, are a completely different animal.
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