Ham SRF Kurobuta Bone-In Ham Whole- help

coooltroy

I just ordered my 13-18lb whole bone in ham... first BGE ham I will do for thanksgiving.  I always do a Kirkland signature pre sliced and everyone loves it.  But I know the SRF difference from brisket.  Any suggestions?  Considering an apricot preserve glaze recipe.

SGH

Does your ham look like this?

If so, it's pre cooked. You simply want to warm it to a internal of 140 degrees. I like to use a honey and brown sugar mix, but the sky is truly the limit. 

SmokeyPitt

I got the same one and loosely followed their recipe here:

http://www.snakeriverfarms.com/recipes/double-smoked-ham-with-peach-pomegranate-glaze/

It was amazing.  @SGH is correct- it is already cooked and you are just warming it up.  You really can't go wrong.  I am sure the Apricot glaze would be phenomenal.  

The pic was taken after some a couple of squares of skin were removed and eaten.  The skin on this was sooooo good.  

SGH

@SmokeyPitt  Awesome job brother^^^^^^^^^^^^^^^^^^^^^^^^^^^

coooltroy

@SGH and @SmokeyPitt yes its pre-cooked, but saw a recipe on the SRF site for smoking to heat it up and glazing... SmokeyPitt did what I am hoping to do I think :-)!

coooltroy

http://www.snakeriverfarms.com/recipes/double-smoked-ham-with-peach-pomegranate-glaze/

SGH

I clicked the link and read the write up. Their method sounds sound. However if you are wanting to lay down a little more smoke, drop the recommended temp of 300 down into the low 200's. This will buy you more dwell time. The ham is precooked, as such it won't take long to heat it to 140 even if running at 225. But yes, their method is sound looking to me. The only thing I would do different is lower the temp to buy more time in the smoke. I like my ham smokey!!

coooltroy

Thanks @SGH I appreciate your input.

coooltroy

And thanks for taking the time to look at what was recommended... your awesome.  

SGH

coooltroy said:

Thanks @SGH I appreciate your input.

coooltroy said:

And thanks for taking the time to look at what was recommended... your awesome.  

My pleasure sir. Always glad to help if and when I can.  

Grillmagic

I did one last year for Christmas and followed the recipe above from SRF and it came out Great. I already have one for this years Christmas.

YukonRon

We have been using peach preserves on our pork cooks for glaze, they have been nothing less than phenomenal. I agree with @SGH a smoked ham is awesome, and lowering the temp to 225 will give you all the rich flavor you will need while getting to a 140 IT.

SRFShane

Shane here, I run snakeriverfarms.com.  As has been mentioned, you really can't go wrong with this product, it's very easy to prepare.  I personally just put it in the oven until it's 140.  That said, the smoking process we use imparts a fairly light "smoke" taste (so as not to overpower what we think is a great tasting ham).  So if you prefer your ham a bit more smokey flavored, giving it some additional smoke is a great way to go.  I'm sure either way you're going to be happy...it's probably one of our most popular products we offer (after the briskets).  Hope this helps!

coooltroy

@SRFShane thanks so much for the input!  I am considering an oven bake as well.  Really looking forward to it.

SRFShane

coooltroy said:

@SRFShane thanks so much for the input!  I am considering an oven bake as well.  Really looking forward to it.

You bet.  Honestly, I don't even do any kind of glaze or anything on these hams.  I've had the above recipe, and don't get me wrong, it's awesome.  But, for me, I just LOVE the flavor of this ham straight-up.  I'm the guy detouring to the fridge every 15 minutes for days after the holiday to sneak pieces of the leftover ham 

SmokeyPitt

SRFShane said:

Shane here, I run snakeriverfarms.com.  As has been mentioned, you really can't go wrong with this product, it's very easy to prepare.  I personally just put it in the oven until it's 140.  That said, the smoking process we use imparts a fairly light "smoke" taste (so as not to overpower what we think is a great tasting ham).  So if you prefer your ham a bit more smokey flavored, giving it some additional smoke is a great way to go.  I'm sure either way you're going to be happy...it's probably one of our most popular products we offer (after the briskets).  Hope this helps!

Around here we cook lasagna and apple pie in our smokers .  

coooltroy

@SRFShane I also just received my brisket and flat iron steaks, any recommendations for the flat iron?  I typically do high heat raised grid on my egg to 129 degrees.  I have used an Adam Perry Lang marinade as well as just salt and pepper with butter baste.  Both were awesome.

SRFShane

coooltroy said:

@SRFShane I also just received my brisket and flat iron steaks, any recommendations for the flat iron?  I typically do high heat raised grid on my egg to 129 degrees.  I have used an Adam Perry Lang marinade as well as just salt and pepper with butter baste.  Both were awesome.

Glad to hear it!  Did you get SRF or DRR flat irons?  For the DRR flat irons, I tend to prefer them in a marinade.  They have less fat content internally and the marinade will both help tenderize as well as bring additional flavor.  They're my go-to steak-salad steak, a staple in our house during the summer.  I've also tried them with this recipe/marinade and it was really good:  http://www.snakeriverfarms.com/recipes/grilled-marinated-flat-iron-steak-with-creamy-polenta-and-roasted-tomatoes/ 

For the SRF version, I'm more of cook it like a normal steak guy - S/P and as you mentioned, maybe a butter baste.  The Flat iron is one of my secret products...people don't necessarily understand it, but from my experience it's the perfect combination of tender/flavor, almost like a cross between a ribeye and tenderloin.  It also lends itself to sousvide, then being hit with a super-high heat.  If you get a chance to try the gold-grade, it's just out of this world:  http://www.snakeriverfarms.com/american-kobe-beef/steaks/american-kobe-gold-grade-flat-iron.html 

Raymont

Last Easter I also got in on the whole ham from SRF. It was outstanding.

Raymont

coooltroy

@Raymont that looks incredible, how many wood chunks did you use?  I am hoping to have a hint of smoke but not much more than that.

Mickey

NAKED HAM / SMOKE ONLY

Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). 

 

 A short while ago went looking for (did not know this at the time) a naked ham / smoke only.  Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of Sugar Maple and cherry chunks. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.

New item: just did spiral and worked out fine.