The local store had a sale on "Carolina Pride" smoked ham and I picked up an 8.43 lb bone-in smoked ham for $8.35. It was described as low-sodium, smoked, with water added (no mention of what percentage water).
I'd been wanting to try the Dr. Chicken double-smoked ham recipe
, so gave it a whirl. That recipe says to avoid hams with more than 23% water, but despite careful searching I could not find anywhere front or back on the ham's label the amount of water added.
I mixed up Dr. Chicken's "Sweet Kiss of Death" injectable marinade (water, Karo, amaretto, extracts of butter pecan, rum, orange and vanilla), and it occurred to me that it makes less injection mess if one does it directly through the original factory Cryovac packaging. I added some Meyer's dark rum and Frangelico to the injection mix and did not use the specified butter pecan extract. The ham was too wet to begin with, and it was difficult to get the full 2+ cups of marinade in. A cup of liquid would come out of the ham each time I injected a cup. I used a Spitjack Magnum with the smallest spade tip for injecting.
I smoked over platersetter indirect, legs up, pecan wood, drip pan with 2 cups water and 2 cups orange juice per Dr. Chicken's recipe, preheated and smoke-cleared 250ºF dome, controlled by DigiQ with target 140ºF internal temperature. Target completion time was 25-30 minutes per pound, or about 4 hours.
Here we are going on the Egg:
I was called away from home and unfortunately could not return and pull until about 4.5 hours. Temperature was already at 154ºF internal. Here is what it looked like:
I glazed at this point with the recommended glazing sauce, which I had made from brown sugar, maple syrup (I used grade A), honey, cider vinegar, Worcestershire sauce, instant coffee, dry mustard, and OJ concentrate. I cut Egg temperature and let several coats of the glaze harden, costing me a few more internal degrees, but at this point I figured the meat was already too dry so I might as well finish the recipe for the experience. Here's how it looked as served:
Meat was dry but not inedible, flavor was more subtle than I expected. All in all, not bad despite my errors. I think the key is to start with ham with minimal water, because water in the meat blocks injection. I would make this again if I had a drier ham to start. As is my experience with pecan, there was more color than smoke flavor.
What I learned:
(1) Inject right through the factory Cryovac. Don't remove the plastic until injection is complete. This approach works better than the usual "wrap in double Saran wrap before injecting" approach.
(2) Start with a ham with minimal water.
(3) Pull at 140ºF internal.
I'd do this one again, hopefully without the booboos.