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Smoked a Maple Glazed Ham

dmack
dmack Posts: 56
in EggHead Forum


Smoked one of Malcolm's on HowToBbqright website. His Maple smoked whole ham, smoked with Cherry wood was awesome. I would highly recommend this for a Christmas dinner.
Dmcak.
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Comments

  • SGH
    SGH Posts: 28,989
    That's a mighty fine looking ham my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Grillmagic
    Grillmagic Posts: 1,600
    This looks awesome! I would love to know the method/ recipe? 
    Charlotte, Michigan XL BGE
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  • Moleman
    Moleman Posts: 374

    Question if anyone can answer, I'll be doing 2 Snake river farms boneless hams in this manner for Christmas Eve. I'll be a guest at my sisters house. I'll be arriving about an hour to an hour and a half prior to dinner being served. Do I just finish them here at home completely and cooler them there. Or would I be best off cooking to 135 and then glazing them at her place after they sit for about an hour. Laughing, she has my old gasser and a regular oven. I would appreciate any suggestions. Thanks.

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  • dmack
    dmack Posts: 56
    Grillmagic said:
    This looks awesome! I would love to know the method/ recipe? 
    http://howtobbqright.com/, Go to this website and look up the Maple Glazed Smoked Ham. This is a great website for cooking other iteams as well. I have used many. He has great how to videos and simple step by step instructions. Good luck, let me know what you think
    Dmcak.
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  • dmack
    dmack Posts: 56
    I would think to cook them complete at one. Foil and cooler them while hot for the ride. Then if you need to you can warm them up when you arrive. Happy Holidays
    Moleman said:

    Question if anyone can answer, I'll be doing 2 Snake river farms boneless hams in this manner for Christmas Eve. I'll be a guest at my sisters house. I'll be arriving about an hour to an hour and a half prior to dinner being served. Do I just finish them here at home completely and cooler them there. Or would I be best off cooking to 135 and then glazing them at her place after they sit for about an hour. Laughing, she has my old gasser and a regular oven. I would appreciate any suggestions. Thanks.

    Moleman said:

    Question if anyone can answer, I'll be doing 2 Snake river farms boneless hams in this manner for Christmas Eve. I'll be a guest at my sisters house. I'll be arriving about an hour to an hour and a half prior to dinner being served. Do I just finish them here at home completely and cooler them there. Or would I be best off cooking to 135 and then glazing them at her place after they sit for about an hour. Laughing, she has my old gasser and a regular oven. I would appreciate any suggestions. Thanks.

    Moleman said:

    Question if anyone can answer, I'll be doing 2 Snake river farms boneless hams in this manner for Christmas Eve. I'll be a guest at my sisters house. I'll be arriving about an hour to an hour and a half prior to dinner being served. Do I just finish them here at home completely and cooler them there. Or would I be best off cooking to 135 and then glazing them at her place after they sit for about an hour. Laughing, she has my old gasser and a regular oven. I would appreciate any suggestions. Thanks.


    Dmcak.
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  • Grillmagic
    Grillmagic Posts: 1,600
    dmack said:
    Grillmagic said:
    This looks awesome! I would love to know the method/ recipe? 
    http://howtobbqright.com/, Go to this website and look up the Maple Glazed Smoked Ham. This is a great website for cooking other iteams as well. I have used many. He has great how to videos and simple step by step instructions. Good luck, let me know what you think

    Thanks!
    Charlotte, Michigan XL BGE
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Looks great 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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