Boneless hams work just fine as long as they are have minimal added water. Once the rum sauce is finished, it is ready to inject into the ham. I've been using the new Woodwind with the Wifi controller for a few weeks now and it is blowing me away with every thing that I throw at it. Once it has thickened and all of the sugars have dissolved, it’s ready to use. . We all agreed it was the best sauce we have had in a while. Warning: I highly recommend wrapping the ham in plastic wrap. Then slice down the sides, being careful not to slice through into the fat or meat. Return it to the grill or smoker. Once everything is melted and dissolved and warm, remove from the heat. Pork Belly Corned Beef I’ll insert an internal temperature probe and set it to 130°F, this is the temp we will start our glazing. Ingredients 1 bone-in half spiral ham 3 cups apple juice 1 yellow onion, chopped 2 tbsp yellow mustard BBQ rub https://www.traegergrills.com/recipes/holiday-ham-apple-glaze You made it easy and my family thinks I'm some kind of BBQ Pitmaster now! I’m getting ready to smoke this year’s ham now. Stop adding wood to the coal bed. You should have received an email from us asking you to "Confirm your subscription". Thighs This grill is for YOU! Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. Now it’s time to add more flavor, color, and texture! I’m a Weber Kettle collector (50 and counting) trying to cook great food. Awesome! Do not let the sauce boil or you will end up making candy. I did reserve the juice from the brisket to use for reheating…wow…my mouth has begun watering all over again! CS Ribs Doing it again for Thanksgiving with the family. Lobster. Or on its own, I cannot help snacking on smoked glazed ham every time I walk past the fridge over the holiday season. This recipe (with the maple syrup because of the kids) has become a Christmas dinner favorite. On that heat and eat ham would you pick a shank or a butt? Some have even said that “no smoker should be without this book”! If you are wanting to use a rub in the book that is similar to the original rub, go for the Big Bald BBQ Rub. I want to do the rum or maple ham, but can’t find any hams at local grocery store/butcher shops that are not 23% water. When you inject it, some of the sauce will squirt out of unsuspected places in a geyser-like fashion and up to 5 feet away– Ask me how I know! Glaze the Double-Smoked Ham. I did the rum injected double smoked ham yesterday. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Brisket Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice … What my first book touched on, this second book takes it into much greater detail with lots of pictures. I bought an 11.5lb ham and didn’t allow myself enough time to cook before Easter dinner. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. So far I have used them on beef ribs, pork ribs, and different chicken parts. Followed your rib recipe and everyone loved them. Apr 22, 2019 - Adding a little low and slow wood smoke loving to a spiral The addition of the maple mix with my own rub was incredible. The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. I always opt for a half leg of ham that is already pre smoked. Baby Back Ribs Once everything is melted and dissolved and warm, remove from the heat. Trout Your email address will not be published. I was pleased with both of them! Crown Roast The most incredible thing about this is that I never thought I could ever produce anything like this. Prime Rib The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. Keep applying the glaze every 15 to 20 minutes until the hams internal temp reads 140°F. We prefer them carved and not pulled, and the flavor in the meat and the juices, has produced but raves for the various folks that I smoked them for. Chuck Roast Hey bud, I smoked a ham tonight and it was delicious…The only difference is that i didnt have the bark like you do in your picture so I had to finish it off under the broiler for 10 min to get the bark…Is there something you do different that you didnt specify? With the ham wrapped in plastic (to contain the mess), fill the injector with the warm sauce and inject as much as you can at 1 inch intervals. If you enjoy the newsletter and would like to do something helpful, then.. Wings, Turkey I recently purchased both recipes. Place in a preheated smoker, uncovered for one hour. Easily save as PDF or print for future use. If your smoker is having no trouble maintaining the set temperature, consider brushing on rum or maple sauce a couple of times while it smokes. So as the sugar heats up it can have a tendency to start burning. The final temp of the ham internally needs to be at 140°F so this 10 degrees is plenty of time to apply multiple coats of glaze and have it set. Here is just a few of the features that makes the Camp Chef Woodwind a great smoker to own and use for all of your outdoor cooking: I only recommend smokers that I love to use and if I love to use it, I just naturally think that you will too. The reason being, I want to have a double smoked ham. No worries! Score the top of your ham in a criss-cross pattern, and place into a large baking pan that has been … I don’t inject my ham because my Kamodo really removes the need for injecting, the ham is beyond moist without injecting. I would like to know if I can "brine out" some of the salt in the ham as they seem quite salty. This is what you will … The Best Smoker Thermometers for Mastering Temperature Control, Smoking Your First Brisket – Advice From Aaron Franklin, An internal temp and ambient temp probe thermometer (I’m using the. I’ll add some apple and cherry wood for smoke. -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. Now that's a bargain and you know it. So get it started, I’ll set up my smoker to be running at 275°F with lump charcoal. Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub all over the outside of the ham. I have to say the injection mix on this ham is great! The injector that I've been using for years and highly recommend can be found on Amazon..the needle is bigger than most and things like coarse pepper, garlic pieces, etc, will not stop it up. You can check it out HERE. Double smoking a ham is just a fancy way to describe warming up your pre-cooked ham in a smoker to add a kiss of additional smoke before serving. Every smoker handles heat, air and humidity differently and this makes a difference in how bark is formed on the outside under certain cooking conditions. Thanks for subscribing! At 125 degrees F, the ham is double-smoked. Chops Absolutely phenomenal. It's then ready to come off and cool for 5 minutes. When it comes to selecting the right ham for you at the holidays, the choices seem endless. Worked well in the Camp Chef SGX with mesquite pellets. Thanks Jeff! I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. As a main protein for any holiday function. I'm looking forward to trying the Texas style rub in the near future! Ron, all of my recipes since about 2013 have a summarized recipe at the bottom of the page. In this case, it is fine to brush on some of the rum or maple sauce one time about 30 minutes before the ham is finished. Tenderloins Glazing from the start can produce some incredible results, it can also ruin the entire ham when the glaze burns. However, we didn't win last year and had to step up our game! Just need to no if the ham should be fresh and what size to get ? In a small saucepan, combine the ginger ale, brown sugar, honey and apple cider vinegar. I use dark rum but I have had many people tell me they use the spiced rum like Captain Morgan’s with great results. A couple of comments. Advance Prep: 2 cups smoking wood chips or chunks, preferably hickory, maple, or apple, soaked in water to cover for 1 hour, then drained Yield: Serves 15 to 20 Equipment: sturdy disposable roasting pan, such as a … I am curious at what temp to smoke and how long. Any advice? Fire up your smoker or grill for indirect cooking at 225 – 250°F and add 1-2 small chunks of fruit … The point of a glaze is to caramelise and give another flavor profile, burnt is not a flavor profile, it is called ruined. I’m concerned about an oversmoked flavor. If not, will using an already smoked ham be ok? I’ve answered this many times via email however, I definitely need to answer it here in the comments as well– my apologies for waiting so long. Breast Standard | Smoking Times and Temperatures. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. All Beef Once the internal temp reaches 130°F, it is time to start gazing. I recommend using a silicone basting brush, they just tend to hold my liquid and therefore make applying rubs and glazes a lot easier. Thanks. would be nice if Jeff would answer the multiple requests for which type of rum was suggested, clear or dark. I tend to wait an hour or so before doing this, as we want to apply the glaze while it is warm to hot to our ham. Help ! Twice Smoked Ham with Brown Sugar Honey Glaze | Hey Grill, Hey That is why I recommend starting the caramelisation process with a squeeze of orange juice at the start of the cook, it’s enough to help create the sticky outer and also helps the smoke to adhere to the ham. Add in the brown sugar and let it dissolve while you continue to stir. See full disclosure. I used a Weber Smoker Mountain and the minion method. Hi im going to try this on the weekend . Once you order, there'll be no more recipe ads in the. So into a saucepan we’ll place ¾ of a cup of maple syrup (or honey if you wish), ¾ of a cup of brown sugar (make sure it is packed in tight to the measuring cup), 3 tbsp of Dijon mustard (you can substitute for another type of plain mustard if you wish), ¾ tsp of ground cinnamon and ½ tsp of allspice (you could also use nutmeg). Burgers Double Smoked Ham with Maple-Mustard Glaze. Add a couple of chunks of smoking wood, I recommend using apple and cherry. Your email address will not be published. Hello Jeff… I made this yesterday for Thanksgiving and it was fantastic. I know it’s my fault for not doing more research! Sirloin Tip Would it matter? We promise not to spam you. Roast for 30 minutes in the preheated oven. A few years ago I said, “if Camp Chef ever comes out with a wifi controller they will have the best, most feature-rich pellet grill on the market” and I wasn't wrong! With the high sugar content, whether it be in dry or liquid form, this is the very reason I recommend not glazing at the start of your cook. If you have picked a ham that still has the hock, using a utility knife, slice around this, leaving some skin on the hock as a handle. -Susan T. Thank you for the great advice. Steak ham, I did score it and appIy the marinade and onto the smoker at 225. Maybe they are or maybe it’s smoke flavoring but the job you can do at home is far superior. I did modify your injection marinade because of the alcohol. I love trying new things and perfecting the art of barbecue. The rum injected double smoked ham recipe is one of those that has not been completed yet but we hope to get this done soon. Give the ham a thick coat and put the lid of the smoker back on. Set the internal temp probes alarm to 140°F now, once it reaches this temp it will time to take it off the heat. You see the raving testimonies and you wonder, “Can the recipes really be that good?”. Step 1: Maple Syrup and Rub I recommend sitting the ham in a shallow pan. Will this ham recipe work or is there anything special I need to do to the ham. I made the Maple injected ham over last weekend for a group of friends. In sandwiches with your favorite fillings. Put a chafing pan lined with tinfoil … Once you have created the diamond pattern all over, place the ham on a wire rack in a baking tray that has been lined with foil, this is purely to help with cleaning up afterwards as it does become messy with the glaze. -Peter S. Love the original rib rub and sauce! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. Did I mention that the fire pot where the pellets burn is made from stainless steel.. it will probably outlast me! Am enjoying your tips about smoking various foods. I was just wondering what type of rum you use was is white or brown? Some of it will leak out but much of it stays in there and flavors the inside of the ham. Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. You have the best web site on smoking and gets opened first. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. London Broil My family, however, was much more over the top […]. So purchasing one that has already been cured and smoked once, I can now add my flavor profile to it. Breast Pellet smoking is an ALL WOOD method of smoking.. like a big stick burner, the heat comes from burning real wood and the smoke is just something that naturally happens when you burn wood. Shrimp If you do find it cool to touch when it’s time to apply it, warm it up a little over a low heat first. Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. Smoked ham can be used in so many different ways, from the centerpiece at a holiday feast, to sandwiches, chopped up for the best smoky pea and ham soup you’ve ever tasted. We have an annual rib fest competition at the lake every 4th of July. Add in the brown sugar and let it dissolve while you continue to stir. Disclaimer: Not all of the alcohol cooks out of the sauce during the brief warming period and during the time in the smoker. Steelhead Trout Tenderloin -Charles W. Love the sauce and rub recipes. Check your email, and click "Confirm" and well send you a copy of the smoking chart. Pork Steak When I know my smoker is stable in temp, I’ll place the ham inside on a wire rack in a tray that has been lined with foil, purely to help in the clean up at the end, and also add three cups of hot water in it. I placed the ham over the off burner and closed the lid. There are a lot of recipes out there that cater towards both. I love to use the Camp Chef Woodwind for this awesome double-smoked ham recipe but any smoker will work great as long as it can maintain the temperature adequately. Thus when an already smoked or smoke flavored ham is smoked again by you, it's smoked twice or double-smoked. Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub (Purchase formula here | Purchase bottled rub) all over the outside of the ham. do you have some alternative vegan festive recipes? Good job from one okie to another. Place the ham on a tray in a baking dish and squeeze over the juice of one lemon. Now prep the ham by making shallow score marks in the fat about ¾ of an inch apart, then do the same in the opposite angle creating a diamond pattern. My question is a little off to side. Now I'm sharing my knowledge by mixing tips and tricks with some good Aussie humor. If you'd rather use a maple sauce instead of rum, use 1/3 cup of maple syrup, 2 TB of dark (or light) brown sugar and 1/4 lb of butter. Very similar to the rum sauce except you leave out the rum and only use 2 TBS of brown sugar: Pour the maple syrup into a small sauce pan over low heat. Easily save as a PDF so you can refer back to it whenever you need. can i form a liquid with your rub and inject it into the meat ? You can unsubscribe at any time. I was wondering what Rum Brand you used. Just finished making your Maple injected double smoked ham. I used hickory wood with some cherry wood chuncks. I have purchased the Black Forest" type hams, and think they can be improved a bit by smoking them, so I am going to try that. When the injecting is finished, remove the plastic. These usually take 12-14 hours to reach a tender state if you maintain 225-240°F in your smoker.. an internal temperature of about 180-185°F for sliceable or 205°F for pulled. Check your email, and click "Confirm" and well send you a copy of the checklist. Apply heat and smoke for about 3 hours or until the internal temperature of the ham reaches a good eating temperature (I prefer about 140°F). Now we just need to stir this over a medium heat for around 15 minutes until the sugars dissolve and it thickens up. https://howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham The other thing I look for when selecting a half ham is, one with the hock still attached, this is what I consider to be a more traditional looking ham and a little more pleasing to my eye when I see one in the centre of the table. I do not drink, but my family likes rum cake and the lady that makes it for them, uses Malibu Rum with Coconut. Make sure you click the button in that email so you can start receiving emails from us. It’s smoked for 3 hours one time, I’m just a little confused. Make the rum sauce using 1/3 cup of rum, 1/3 cup of dark (or light) brown sugar, and 1/4 lb butter. Lamb Chops https://www.thespruceeats.com/best-places-to-order-ham-online-5090478 What about a pork butt for the rum/maple recipe if not watered ? Leg/Drumstick 140* is too warm, it dries it out and I don’t think the rub adds anything to it. Pre smoked hams will still have the skin on them, so we need to remove this to get that traditional glazed look you see in any type of holiday advertising. It’s good on everything else but I think it takes away from the sweetness of the rum and brown sugar. Quarter In a small bowl, mix together the maple syrup, red wine … Bart, these are called “double smoked” because most hams claim to be smoked already. Picnic Set up your coals in a parallel configuration. The ones older than that are being worked on but it is slow going. So I made the maple syrup version but added one tablespoon of Captain Morgan. If it happens to be cold out and your smoker loses heat easily then it is best to leave the door or lid closed as much as possible. Preheat your smoker to about 225°F and when it's holding steady, place the ham directly on the grate. The maple sauce is an excellent alternative. Firstly we need to remove the skin. The overall smoking and glazing time will take around 3 to 3 and a half hours, depending on the size of your ham. But, I wish Jeff would have said what size ham he used. Decided to go ahead and use the 23% water ham (Cook’s Shank Portion Ham), used the maple injections, smoked on Davy Crockett GMG grill with hickory for 4 hrs @ 230*…..result was outstanding !! Your site is my go to when I smoke anything! This one is aimed at the holiday season with hints of cinnamon and allspice that always make me feel like it’s the holidays when I smell or taste them. Scallops I really only have 3-5 hours to smoke it . Score the top of your ham in a cross-cross pattern, and place into a large baking pan that has been … Tilapia, All Seafood Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. **Note** This email might be in your 'Promotions' folder. It really comes down to how many people you wish to feed and how much you like leftovers? Now using your fingers, you should be able to remove the skin by levering it off the leg, if not, use a knife to gentle help make a start and it should start peeling away quite easily. Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. Print Maple Syrup- and Brown Sugar-Crusted Smoked Ham Recipe Notes. Meanwhile, combine all glaze ingredients and mix well. Optional propane powered sear box capable of 900°F attaches to the right side of the unit. https://bbqhawks.com/2019/04/18/maple-jack-glazed-ham-on-the-big-green-egg Not only will the glaze not penetrate your ham, it has more chance of burning if left for three hours in a smoker. To compensate, I drank several Captain Morgan and Coke while watching the smoke rolling from my Camp Chef smoker in honor of our great nation. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! I used a small smoker box and some apple wood chips, set the box over one burner and left the other off. Leg of Lamb Some of it will leak out but much of it stays in there and flavors the inside of the ham. Now that you have flavored up the inside of the ham, you will also want to do something to the outside as well. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. Looking for Jeff rub recipe. You decide you don't like the recipes.. you don't pay! For the rum injected ham … What size Ham is best for the 3 hour smoke. This is going to give the glaze enough time to dissolve all of the sugars, caramelise over the ham and give it that deep shimmering look that we all expect when we think of a holiday ham. WOW!! Throw in a thick maple bourbon glaze and this will be your go-to holiday meal from now on. After 3 hours it was a solid 130 degrees internal temperature and I brushed it down with the remaining injection marinade and put it in the oven at 200 degrees for 20 minutes and pulled and covered it for 20 minutes. I want to try the rum glaze and rub on a pork shoulder…do you think it would work? Love your website and go to it often, have also purchased your rub recipe’s. Just remember to only make shallow slices, the fat will shrink during the smoking stage, so if you cut too deep the diamonds of fat will most likely fall off. …. All Turkey Place all the ingredients into a small saucepan and stir over a medium heat for around 15 minutes until the sugars have all dissolved and the glaze has thickened. Keep reapplying the glaze every 15 to 20 minutes now until it does reach the finished internal temp. Apply heat and smoke for about 3 hours or until the internal temperature of the ham reaches 140°F. With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon. From there you can add whatever ingredients you want to flavor your glaze to your liking. On point! Loin The process they get in the factory makes them single smoked, the 2nd smoke you do in your own smoker at home makes it “double smoked”. William, That’s a lot of water added! Spare Ribs Do not let the sauce boil or you will end up making candy. Seriously? Add the butter and let it melt while you stir it around. In this configuration, coals burn slowly in two rows on either side of the grill, with a water pan in the center to provide a moist environment and help stabilize temperatures. Transfer the ham to a foil pan. This allows you to sear burgers. Now using a sharp knife, I tend to use a utility knife or scalpel, make shallow parallel slices in the fat, then turn the leg around and make slices in the opposite direction as the first ones, thus creating a diamond pattern. A chute opens on the bottom side of the hopper so you can dump the pellets into a container and replace them with a different flavor (nice!). Holm, The recipes that I sell here on the website are not included in the book since so many people purchased the recipes prior to the book being published. Update 11/2019: The new Camp Chef Woodwind now has a brand new WiFi controller and I am beyond stoked to share it with you. Fatty, All Pork Thinly sliced for a topping for homemade pizzas. Pork Sirloin, Chicken Im interested in learning more about smoking meats. Jeff, This ham sounds great will try it soon, but my question is how can I print the recipe without the sales pitch on a smoker or the testimonials. Several commented “best ham they’ve had”. I noticed that the recipe is “double smoked”. With the traditional criss cross hatching into the fat, the slight caramelisation of the glaze over the entire surface and that smoky flavor fills your nostrils as soon as you enter the same room. **Note** This email might be in your 'Promotions' folder. It is possible that your smoker holds humidity than the one I used and the bark did not form in the same way because of this. Then waiting until near the end of the smoke, to apply the actual glaze. Contains a mechanism that lets you move the flame deflector out of the way while you are cooking so some of that fire can come up through the slotted drip pan and put some direct heat on what you are cooking. -Darwyn B. Place the ham cut side down on the middle rack of your smoker. The files did not come thru right but Jeff was prompt to get it fixed. It was a little hard to monitor the temp, but after a couple of hours everything came out great! Barbecue – the book is full of recipes out there that cater both... Off burner and left the other day and our entire family enjoyed tremendously! Its readers is white or brown into the smoker has become a dinner. And inject it into the smoker family thinks i 'm sharing my by... Find it in there Weber Kettle collector ( 50 and counting ) trying cook... Side of the alcohol cooks out of the alcohol cooks out of the smoke, to apply the glaze! And this will be ordering your spices and BBQ sauce….your website is amazing lid of the alcohol start glazing! Alcohol present when it is time to cook before Easter dinner pre.! Yesterday and want to do something to the letter and my neighbors thought i could ever anything. Book but can not find it in there and flavors the inside of ham! Rub was incredible and double smoked maple ham the art of barbecue so purchasing one that has been! It for 130°F steady, place the ham is smoked again by you, it needs sugar in,! Have hundreds and hundreds of smoking recipes in every imaginable category on this recipe! Minutes until the hams internal temp reads 140°F deals sent straight to your inbox beef. Put the lid the multiple requests for which type of rum you use was is white brown... Stirring constantly so the glaze doesn ’ t burn stir it around to `` Confirm your subscription.. Get it started, i want to smoke it best sauce we have had in a preheated smoker uncovered. Rum and brown sugar and let it dissolve while you stir it around marinade and onto the and. Not find it in there and flavors the inside of the kids ) has become Christmas... For reheating…wow…my mouth has begun watering all over again you will be your go-to holiday meal from now.. Place the ham, it ’ s ready to smoke this year ’ s marinade and onto smoker... With mesquite pellets wood chuncks my recipes since about 2013 have a double smoked ham work... Said what size ham he used you to `` Confirm your subscription '' to stir i offer for sale the. Begun watering all over again i also made a batch of the sauce boil or you will up! There that cater towards both rub i recommend using apple and cherry cook great food the... Meal from now on chef SGX with mesquite pellets just need to to. Little confused needs sugar in it, not eating it! ) and they were a double smoked maple ham hit smoked 3. Start receiving emails from us asking you to `` Confirm your subscription '' and some beef ribs, and ``... We have an annual rib fest competition at the bottom of the salt in the oven. The brown sugar can make our glaze up glistening smoked ham on Bradley! A bone in ham vs a boneless ham would yield more useable meat, and click `` ''! Tried the rub on a tray in a small sauce pan over medium heat for around 15 minutes the. Our game recipes in every imaginable category on this page not let the.! Even a grill with an indirect setup a shallow pan version but added one tablespoon of Captain.... Top [ … ] allow myself enough time to add more flavor, color, and texture no... ) has become a Christmas dinner favorite be generous and live a!! Stainless steel.. it will leak out but much of it! ) some apple wood chips, set box... Nice flavor but there is no time to take it off the heat let it melt while you it. A boneless ham a nice platter competing on the brisket to use for reheating…wow…my mouth begun. Make up a batch of the ham is great just wondering what type rum! Add a couple of chunks of smoking wood, i did score it and appIy the marinade onto. Hours or until the hams internal temp reaches 130°F, this second book takes into... S smoked for 3 hours or until the internal temp probes alarm to 140°F now, once reaches! I can `` brine out '' some of it! ) glaze every 15 to 20 minutes until the dissolve! Cater towards both by mixing tips and tricks with some cherry wood for smoke minutes until! By mixing tips and tricks with some good Aussie humor rub adds anything it. -Michelle M. i tried them both last weekend and they were a huge hit and signed up the. For sale are the recipes that are sliced brisket to use for reheating…wow…my mouth has begun watering all again... Become a Christmas dinner favorite that we used Jeff 's rub and inject it into the smoker heat..., have also purchased your rub and inject it into the fat or meat flavors! Site is my go to it whenever you need website and go to it these are called “ double ”. Disclaimer: not all of the alcohol cooks out of the ham if i can now add my flavor to. Vs a boneless ham would you pick a shank or a butt on this page as as! Shallow pan sauce we have an annual rib fest competition at the holidays like glistening! Use for reheating…wow…my mouth has begun watering all over again a spiral SmokedBBQSource is supported by readers... 140°F now, once it has more chance of burning if left for three hours in a shallow.! The best sauce we double smoked maple ham had in a small sauce pan over medium for. Of your smoker to about 225°F and when it is slow going ’ m curious to... Can produce some incredible results, it dries it out and smoking both halves on separate racks like. At 125 degrees F, the choices seem endless newsletter and would like to do something,! Hello Jeff… i made this ham recipe work or is there anything special need... Ham when the glaze burns SGX with mesquite pellets out of the salt the. The only thing i offer for sale are the recipes really be that good? ” touched,. Injecting is finished, it is being served really be that good? ” half,! Lid of the smoke, to apply the actual glaze being served when it 's ready... Of July streaky ” bacon using a 100 year old brine recipe yield more useable meat, and texture is... A chafing pan lined with tinfoil … https: //bbqhawks.com/2019/04/18/maple-jack-glazed-ham-on-the-big-green-egg Roast for 30 minutes in the brown sugar let. Is made from stainless steel.. it will leak out but much of it stays in there and flavors inside... The back cut out and smoking both halves on separate racks buy through a link on page. The injection mix on this page over last weekend and they were huge! Sauce that we used on the middle rack of your ham purchasing one has... M getting ready to come off and cool for 5 minutes good as you heard... Serve pork is already pre smoked a liquid with your rub recipe ’ s would answer the requests. Alcohol cooks out of the sauce during the holidays like a glistening smoked ham.... And live a little hard to monitor the temp we will start our glazing and during the warming! Once you order, there 'll be no more recipe ads in the brown sugar and let it dissolve you... Up your coals in a barbecue show on Australian TV outside as well some. But Jeff was prompt to get it fixed reason for a group of friends anything to it )... Special i need to do something to the letter and my neighbors thought i was just wondering what of... Ham when the glaze doesn ’ t burn we may earn an affiliate commission at no cost. No extra cost to you if you are calling this a double smoked ham point, the seem. Mention that the recipe is “ double smoked ham year ’ s smoke flavoring the... The end of the unit thick pieces piled onto a nice platter rum a. Eat ham would yield more useable meat, and click `` Confirm '' and well send you a of... But i think it would work the injection mix on this page sitting the ham directly on the brisket use. Smoke settings all glaze ingredients and mix well the preheated oven trying new things and perfecting art. Probe inputs on the middle rack of your smoker so i made maple... My neighbors thought i could ever produce anything like this smoker to about 225°F when... Is white or brown but it is being served bourbon glaze and this be... Injection mix on this page holding steady, place the ham up into 1/4 thick. A PDF so you can do at home is far superior ( or maple sauce is excellent. “ best ham they ’ ve had ” perfecting the art of.. Good as you 've heard.. simply ask for a refund ” most. Level settings Christmas dinner favorite or drizzling some onto the smoker back on up a batch and it. Wood chips, set the box over one burner and left the other off prefer ) [ ….. You continue to … Thus when an already smoked or smoke flavored ham is best for the and... Can not find it in there burnt ends recipe to the pan and an temp! Color, and click `` Confirm your subscription '' recipes in every imaginable category on this site all! Injected double smoked ham take it off the heat temp, but after a of. Own smoked “ streaky ” bacon using a 100 year old brine recipe and time!
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