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smoked ham
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icunurse
Posts: 6
I was wanting to smoke a 8-10 lbs ham with apple chips. Any suggestions? Thanks!
Comments
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If it is already cooked Mr Egret is the master, I like to use his method with a pre sliced one.
Pork, Ham, Maple-Bourbon, Spiral Cut, Richard Fl
I took the recipe that Egret has been doing for many years and made a few modifications.
INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
1 10-12 Lbs Cooked, ready to eat Ham, Sliced W/ Bone-In
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Maple-Bourbon Paste
2 Tbs Maple Syrup
2 Tbs freshly ground Black Pepper
2 Tbs Dijon or Honey-Dijon Mustard
1 Tbs Bourbon
1 Tbs Vegetable Oil
1 Tbs Paprika
1 Tbs Onion Powder
2 tsp Coarse Salt, either Kosher or Sea Salt
Procedure:
1 The day before smoking, place ham in a pan flat side down. Poke several vertical holes and pour the paste over the ham and between the slices. I prefer the sliced ham as it is easier to present and slice after the cook.
2 Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
3 Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° F. Check after 3 1/2 hours as the sliced ham has a tendency to dry out. If using unsliced ham the cooking time is about 5 hours. Pull at 140°F
Recipe Type
Appetizer, Main Dish
Recipe Source
Source: BGE Forum, Richard Fl, 2009/09/06 -
As Richard has said…Do it nice and slow at 250 F. When it temps. at 140 F. for a pre-cooked / smoked and I've read 160 F. for a fresh, raw they’re ready.
I haven’t done a raw ham, only double smoking the bone in, pre-cooked ones and have had great success doing so as they are with either maple or hickory smoke woods.
“As They Are” meaning I didn’t inject nor rub or glaze with anything, as my family likes it best that way.
We also like a stronger smoke flavor and both the maple and hickory have been good at this with the hickory being the stronger of the two. I haven’t used apple wood for doing a ham (I have used it with chicken and fish) but I’m sure a milder smoke would be just fine.
Good luck…Have fun! -
Thanks, I'm going give this one a shot.
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