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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 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.
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 on 10/18/25 at 4:38 pm to Rip N Lip
We talking about a fresh ham or cooked ham? Never heard of injecting a cooked ham.
Posted on 10/18/25 at 4:54 pm to BigDropper
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 on 10/18/25 at 5:10 pm to Rip N Lip
Is it already spiral sliced?
Posted on 10/18/25 at 5:16 pm to Rip N Lip
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 on 10/18/25 at 6:34 pm to Rip N Lip
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.
Country hams, which are dry salt cured, are a completely different animal.
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