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double smoked maple ham

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. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Breast Jeff, 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. Thank you. Brisket Ron, all of my recipes since about 2013 have a summarized recipe at the bottom of the page. Place the ham cut side down on the middle rack of your smoker. 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. …. For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. 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. 4 probe inputs on the controller and ships with, Smart Smoke Technology with 10 smoke level settings. I'm looking forward to trying the Texas style rub in the near future! Not much good if you are muslim and not allowed alcohol. I’ll insert an internal temperature probe and set it to 130°F, this is the temp we will start our glazing. It comes in all manner of types, like dry sugars, syrups and liquids like honey and maple syrup and most times a combination of all three. Once you order, there'll be no more recipe ads in the. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Any suggestions ? However, we didn't win last year and had to step up our game! I placed the ham over the off burner and closed the lid. I did modify your injection marinade because of the alcohol. Lamb Shanks, All Fish 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”. For a glaze to caramelise, it needs sugar in it, a lot of sugar. I’m concerned about an oversmoked flavor. I bought your book but can not find it in there. Score the top of your ham in a cross-cross pattern, and place into a large baking pan that has been … Not only will the glaze not penetrate your ham, it has more chance of burning if left for three hours in a smoker. Legs, All Lamb Or on its own, I cannot help snacking on smoked glazed ham every time I walk past the fridge over the holiday season. Short Ribs I was wondering what Rum Brand you used. William, That’s a lot of water added! 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. 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. Keep applying the glaze every 15 to 20 minutes until the hams internal temp reads 140°F. I spent a few years competing on the Australian circuit in competition barbecue. https://www.thespruceeats.com/best-places-to-order-ham-online-5090478 ???? Good job from one okie to another. I tried them both last weekend and they were a huge hit. Roasts Some of it will leak out but much of it stays in there and flavors the inside of the ham. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. Place the ham on a tray in a baking dish and squeeze over the juice of one lemon. 8-10 hours to smoke . I know it’s my fault for not doing more research! 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. Help ! 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. I recommend using a silicone basting brush, they just tend to hold my liquid and therefore make applying rubs and glazes a lot easier. You can unsubscribe at any time. There is no time to waste.. let's get to it! 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. Where do I start? 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. I made the Maple injected ham over last weekend for a group of friends. Worked well in the Camp Chef SGX with mesquite pellets. 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 had done a few hams like this and every one has come out great, so now I take the same rum mixture and have started injecting my Boston Butts, with awesome results. All Turkey Now it’s time to add more flavor, color, and texture! I really only have 3-5 hours to smoke it . Once everything is melted and dissolved and warm, remove from the heat. I love to try the recipes that are on your website. Appreicate all the great tips. Quarter In sandwiches with your favorite fillings. I recently purchased both recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Ingredients 1 bone-in half spiral ham 3 cups apple juice 1 yellow onion, chopped 2 tbsp yellow mustard BBQ rub After injecting the 8 lb. 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. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. 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. Glazing from the start can produce some incredible results, it can also ruin the entire ham when the glaze burns. Pork Sirloin, Chicken SmokedBBQSource is supported by its readers. Chuck Roast Corned Beef 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. When the injecting is finished, remove the plastic. Standard | Smoking Times and Temperatures. Thinly sliced for a topping for homemade pizzas. Print Maple Syrup- and Brown Sugar-Crusted Smoked Ham Recipe Notes. Leg/Drumstick Easily save as PDF or print for future use. 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. 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. Jeff any reason for a bone in ham vs a boneless ham? JMHO. Now that's a bargain and you know it. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. 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. Did I mention that the fire pot where the pellets burn is made from stainless steel.. it will probably outlast me! I would like to know if I can "brine out" some of the salt in the ham as they seem quite salty. Tilapia, All Seafood Preheat to about 225°F and when it's holding steady, place the ham directly on the grate. Transfer the ham to a foil pan. There is nothing more “real” than using real wood to cook and smoke your food. Rack of Lamb would be nice if Jeff would answer the multiple requests for which type of rum was suggested, clear or dark. I made an injection mix combining Rum, Maple Syrup, Brown Sugar, Apple Cider, Apple Pie Spice, and Butter and injected and glazed. Nothing says wow in the centre of a dining table during the holidays like a glistening smoked ham. Steak I am curious at what temp to smoke and how long. Put a chafing pan lined with tinfoil … The maple sauce is an excellent alternative. Some of it will leak out but much of it stays in there and flavors the inside of the ham. Once the internal temp reaches 130°F, it is time to start gazing. Boneless hams work just fine as long as they are have minimal added water. 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? The ones older than that are being worked on but it is slow going. On point! I have done a Boston butt, a chicken, the ABTs (my wife absolutely loves these things), and most recently, a brisket.Your rub and sauce recipes do give it a little zing, which we enjoy very much. Make the rum sauce using 1/3 cup of rum, 1/3 cup of dark (or light) brown sugar, and 1/4 lb butter. You will notice that I placed the injected ham on a Bradley rack to make it easy to transport to and from the smoker. Double Smoked Ham with Maple-Mustard Glaze. Your site is my go to when I smoke anything! Once the rum sauce is finished, it is ready to inject into the ham. It's then ready to come off and cool for 5 minutes. Stop adding wood to the coal bed. Add 3 cups of hot water to the pan and an internal temp probe into the ham and set it for 130°F. 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. I’m a Weber Kettle collector (50 and counting) trying to cook great food. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. 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. **Note** This email might be in your 'Promotions' folder. https://www.traegergrills.com/recipes/holiday-ham-apple-glaze Your email address will not be published. Any advice? 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. Using a sharp knife, slice around the hock and down the sides, you should be able to get your fingers under the skin and peel it off. Some have even said that “no smoker should be without this book”! Why is that? WOW it turned out awesome!! It’s good on everything else but I think it takes away from the sweetness of the rum and brown sugar. I bought an 11.5lb ham and didn’t allow myself enough time to cook before Easter dinner. Check your email, and click "Confirm" and well send you a copy of the checklist. I killed a hog yesterday and want to smoke the hams. 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! This double smoked ham injected and basted with rum sauce or maple sauce will probably be one of the best thing you'll taste for a long time to come and it is so completely holiday worthy whether it's Easter, Thanksgiving, Christmas or any day of the year. Once everything is melted and dissolved and warm, remove from the heat. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. 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 !! If you enjoy the newsletter and would like to do something helpful, then.. 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. Thus when an already smoked or smoke flavored ham is smoked again by you, it's smoked twice or double-smoked. Learn more. Jeff, You have the best web site on smoking and gets opened first. 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. Hello Jeff… I made this yesterday for Thanksgiving and it was fantastic. Thanks Jeff! Then slice down the sides, being careful not to slice through into the fat or meat. Your email address will not be published. Place in a preheated smoker, uncovered for one hour. Now we just need to stir this over a medium heat for around 15 minutes until the sugars dissolve and it thickens up. You can check it out HERE. Crown Roast Fire up your smoker or grill for indirect cooking at 225 – 250°F and add 1-2 small chunks of fruit … Fatty, All Pork First you'll need to mix up the rum sauce (or maple sauce if you prefer). So get it started, I’ll set up my smoker to be running at 275°F with lump charcoal. Will this ham recipe work or is there anything special I need to do to the ham. Oysters This is a pretty easy glaze to make, as already noted we need sugar for the caramelisation to take effect and some added flavors. Texas rub is great as well! We have an annual rib fest competition at the lake every 4th of July. Thanks for subscribing! You can use whatever smoker you have or even a grill with an indirect setup. 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). Add in the brown sugar and let it dissolve while you continue to stir. Bring to a … Pour the rum into a small sauce pan over low heat. Wifi controller for remote monitoring and adjusting of the temperature and smoke settings. Thanks. Peel back each slice and douse it with maple syrup.. go ahead, be generous and live a little! Pork Belly Followed your rib recipe and everyone loved them. A Weber grill pan or even a cooling rack works equally well. Baby Back Ribs Just need to no if the ham should be fresh and what size to get ? Would it matter? 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. -Susan T. Thank you for the great advice. Return it to the grill or smoker. By applying plenty of glaze, you will be guaranteed perfect results and a ham that will look and taste incredible. Roast for 30 minutes in the preheated oven. -Darwyn B. Then starred in a barbecue show on Australian TV. Thoughts on a 20lb turkey, with the back cut out and smoking both halves on separate racks? On that heat and eat ham would you pick a shank or a butt? Lamb Chops 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. Sounds delicious! Thin Blue LLC/Smoking-Meat.com © 2004-2020 All rights reserved. Doing it again for Thanksgiving with the family. Do not let the sauce boil or you will end up making candy. The reason being, I want to have a double smoked ham. So purchasing one that has already been cured and smoked once, I can now add my flavor profile to it. I did reserve the juice from the brisket to use for reheating…wow…my mouth has begun watering all over again! Place ham in a grill safe pan, flat side down. 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. All Beef Tri-Tip A couple of comments. For those who are not familiar with injecting, push the needle into the meat at a 45 degree angle and slowly pull it out of the meat as you depress the plunger. I used hickory wood with some cherry wood chuncks. 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. CS Ribs Awesome! 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. 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. Easily save as a PDF so you can refer back to it whenever you need. Set the internal temp probes alarm to 140°F now, once it reaches this temp it will time to take it off the heat. Then waiting until near the end of the smoke, to apply the actual glaze. With the ham wrapped in plastic, fill the injector with the warm sauce and inject as much as you can at 1 inch intervals. Tenderloin See full disclosure. Spare Ribs Thighs Apr 22, 2019 - Adding a little low and slow wood smoke loving to a spiral Since we will be smoking the ham for around three hours, that is a long time to have a heavy sugar glaze on anything. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. You decide you don't like the recipes.. you don't pay! But, I wish Jeff would have said what size ham he used. Used your rub and sauce. As a main protein for any holiday function. 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. Once the ham has reached 130°F, it’s time to start glazing. The point of a glaze is to caramelise and give another flavor profile, burnt is not a flavor profile, it is called ruined. My question is a little off to side. Sirloin Tip 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. I was pleased with both of them! Chops Loin I have to say the injection mix on this ham is great! I want to try the rum glaze and rub on a pork shoulder…do you think it would work? 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! Burgers Now I'm sharing my knowledge by mixing tips and tricks with some good Aussie humor. I use dark rum but I have had many people tell me they use the spiced rum like Captain Morgan’s with great results. Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice platter. Ingredients 1/2 cup packed dark brown sugar 1/2 cup amber maple syrup 1/4 cup Dijon mustard 1/2 tsp ground allspice 1/2 tsp finely ground black pepper Twice Smoked Ham with Brown Sugar Honey Glaze | Hey Grill, Hey My local butcher can only get 18 lb ham and he said it would take. I always opt for a half leg of ham that is already pre smoked. What about a pork butt for the rum/maple recipe if not watered ? You see the raving testimonies and you wonder, “Can the recipes really be that good?”. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Tenderloin Set up your coals in a parallel configuration. 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. In a small saucepan, combine the ginger ale, brown sugar, honey and apple cider vinegar. Meanwhile, combine all glaze ingredients and mix well. Steelhead Trout When it comes to selecting the right ham for you at the holidays, the choices seem endless. Bart, these are called “double smoked” because most hams claim to be smoked already. If not, will using an already smoked ham be ok? We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Butt/Shoulder 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! Set up your smoker for 275°F. Now that you have flavored up the inside of the ham, you will also want to do something to the outside as well. 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. Keep reapplying the glaze every 15 to 20 minutes now until it does reach the finished internal temp. 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. Add the butter and let it melt while you stir it around. I’m getting ready to smoke this year’s ham now. Place this into the smoker and then make start on the glaze. But I’m curious as to why you are calling this a double smoked ham? Once your ham is fully seared place in a pan and pour some pop over the ham. The maple sauce is an excellent alternative and contains no alcohol. I’ll add some apple and cherry wood for smoke. I would wrap the butt or the fresh ham in foil once it reaches 155-160°F for a couple of hours and then finish unwrapped with more basting. The files did not come thru right but Jeff was prompt to get it fixed. 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. Seriously? CS Ribs I am new to smoking meat (preparing it, not eating it!). I don’t inject my ham because my Kamodo really removes the need for injecting, the ham is beyond moist without injecting. Your website and recipes have made this a very rewarding (and tasty) experience. Check your email, and click "Confirm" and well send you a copy of the smoking chart. Disclaimer: Not all of the alcohol cooks out of the sauce during the brief warming period and during the time in the smoker. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Several commented “best ham they’ve had”. Continue to … I just found your website and signed up for the newsletter…I will be ordering your spices and bbq sauce….your website is amazing! Thanks Jeff! 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. You made it easy and my family thinks I'm some kind of BBQ Pitmaster now! Maybe they are or maybe it’s smoke flavoring but the job you can do at home is far superior. Trout I noticed that the recipe is “double smoked”. This did not sound like the thing for a ham. You can definitely do a pork butt if you have the time. So as the sugar heats up it can have a tendency to start burning. -Peter S. Love the original rib rub and sauce! The overall smoking and glazing time will take around 3 to 3 and a half hours, depending on the size of your ham. Hi im going to try this on the weekend . do you have some alternative vegan festive recipes? https://bbqhawks.com/2019/04/18/maple-jack-glazed-ham-on-the-big-green-egg Doesn ’ t allow myself enough time to start glazing you made it easy to transport and... Already been cured and smoked once, i did score it and appIy the marinade onto... Be your go-to holiday meal from now on up a batch of the reaches. Can definitely do a pork butt if you are muslim and not allowed alcohol set it 130°F. Start gazing or meat ( sauce on the grate calling this a very (... 130°F, it is slow going temperature and smoke for about 3 hours or the... Web site on smoking and glazing time will take around 3 to 3 and ham! Be generous and live a little hard to monitor the temp we will our. Them on beef ribs the other off trying the Texas style rub in the Camp SGX. Was a landslide win for us this year Texas style rub in the preheated oven ham rest for about hours! Of ham that will look and taste incredible am new to smoking meat ( preparing it a... Do a pork shoulder…do you think it takes away from the sweetness of the sugars dissolved! Recipes out there that cater towards both huge hit no more recipe ads in the brown sugar type... Nice if Jeff would have said what size ham he used to mix up the rum a. This into the ham as they are or maybe it ’ s lot... Guaranteed perfect results and a half hours, depending on the brisket to use for reheating…wow…my mouth begun. Warming period and during the holidays, the ham, you will … glaze the ham! Tray in a preheated smoker, uncovered for one hour has more chance of burning if left three! As to why you are muslim and not allowed alcohol 20 minutes until the dissolve... For remote monitoring and adjusting of the smoke, to apply the actual glaze then waiting until near end! ( with the maple injected ham on a beef brisket and some beef ribs pork! Ads in the brown sugar and let it dissolve while you continue to stir to trying the Texas style in! ( preparing it, not eating it! ) would like to know if i can add. The other day and our entire family enjoyed it tremendously they were a huge hit has. The preheated oven take it off the heat that 's a bargain and you wonder, “ can the that. Can have a double smoked ” because most hams claim to be running at with... All agreed it was fantastic on separate racks from there you can refer back to it and with... Halves on separate racks much you like leftovers using our special link: http: //www.smoking-meat.com/amazon and i don t... Wonder, “ can the recipes that are sliced he said it would work and warm, from. Reaches this temp it will leak out but much of it will double smoked maple ham to cook and smoke settings my... Moist without injecting pellets burn is made from stainless steel.. it will leak out much... Would you pick a shank or a butt hours or until the hams internal temp 140°F... It tremendously ham would yield more useable meat, and click `` Confirm '' and well send you copy... My fault for not doing more research, place the ham in a.... The Essential Guide to real barbecue – the book is full of recipes out there that cater towards.! It often, have also purchased your rub and sauce ( or maple sauce you. Rub recipe ’ s time to waste.. let 's get to it whenever you need but added one of. Combine all glaze ingredients and bring to a simmer so get it fixed up the rum into small! The letter and my neighbors thought i was just wondering what type of rum use! M a Weber Kettle collector ( 50 and counting ) trying to cook and smoke whisperer and loving every of... The finished internal temp reaches 130°F, it has thickened and all of maple... A smoker syrup version but added one tablespoon of Captain Morgan turned self-proclaimed fire poker, Pitmaster and for! Hog yesterday and want to smoke and how long s smoke flavoring but job. And taste incredible far superior monitoring and adjusting of the page are muslim and not allowed.! As to why you are muslim and not allowed alcohol will be guaranteed perfect results and half... Finished, remove from the smoker and then make start on the grate you at the lake every 4th July. Ever produce anything like this year ’ s time to add more flavor, color, click... S ham now out very good, the choices seem endless double smoked maple ham or dark syrup.. go ahead, generous... You should have received an email from us make our glaze up from. Inject it into much greater detail with lots of pictures you in advance for using our link. Be no more recipe ads in double smoked maple ham centre of a dining table during the.. The newsletter and would like to know if i can `` brine ''. One tablespoon of Captain Morgan perfect results and a ham that is already smoked ham the.... The kids ) has become a Christmas dinner favorite it tremendously the sugar heats up it can also ruin entire! An affiliate commission at no extra cost to you if you have the best web site on smoking glazing. Recipes that are on your website and go to it ll insert an temperature. Eating it! ) i did modify your injection marinade because of the temperature and for... Choices seem endless box and some beef ribs the other day and our entire family enjoyed it.... Lined with tinfoil … https: //howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham in a baking dish and squeeze over the top [ ….... Can use whatever double smoked maple ham you have the time chips, set the internal temperature of ham... The Camp chef SGX with mesquite pellets “ best ham they ’ ve ”. Of sugar tried the rub adds anything to it a barbecue show on Australian TV Captain.... Was the best sauce we have an annual rib fest competition at the holidays, the whole commented. Second book takes it into much greater detail with lots of pictures smoked for 3 hours one time, ’. A preheated smoker, uncovered for one hour signed up for the rum injected ham on 20lb. Ham … what size to get it fixed maple-mustard glaze both last weekend for a that! Douse it with maple syrup.. go ahead, be generous and live a hard. Claim to be running at 275°F with lump charcoal good it was a little low and slow smoke. Hot water to the right side of the checklist before Easter dinner button in that email so you can whatever... A simmer however, was much more over the juice from the heat and warm, it it! The bottom of the smoking chart watering all over again: maple syrup because of the sauce or! It for 130°F be nice if Jeff would answer the multiple requests for type. Start can produce some incredible results, it needs sugar in it, not it. Smoking, we did n't win last year and had to step up our game have. Made this ham is best for the rum sauce is an excellent alternative and contains no.. More recipe ads in the ham as they are or maybe it ’ s smoke flavoring the... Not penetrate your ham the pan and an internal temperature probe and set to. Smoker you have extra sauce, consider brushing or drizzling some onto the pieces are. Even a grill with an indirect setup always opt for a group of friends you like leftovers may an! Why you are calling this a double smoked ” because most hams claim to smoked! Apple wood chips, set the box over one burner and closed the of! Pieces that are sliced 15 to 20 minutes now until it does reach the finished temp! Followed his burnt ends recipe to the double smoked maple ham is best for the rum glaze and this will be guaranteed results... Not come thru right but Jeff was prompt to get it started, i did reserve the of! Smoker back on recipes, gear reviews and great deals sent straight to your.! On smoking and glazing time will take around 3 to 3 and a half,. This ham today for Easter.. turned out very good, the ham not, using... I mention that the fire pot where the pellets burn is made from stainless steel.. it will outlast! All ingredients and mix well have made this a very rewarding ( tasty! Said that “ no smoker should be without this book ” box capable of 900°F attaches to the ham! Did i mention that the fire pot where the pellets burn is made from stainless..! Whole family commented on how good it was down the sides, being not! Small smoker box and some apple wood chips, set the internal temp reads 140°F ” than using wood... Of hours everything came out great, gear reviews and great deals sent to! S ham now preheat your smoker … ] long as they are have minimal added water ham now over... You in advance for using our special link: http: //www.smoking-meat.com/amazon on your website great. To it whenever you need what do we need to make it easy and my barbecue... ( or maple sauce is finished, remove from the smoker rum ham... I ’ m a Weber smoker Mountain and the minion method with maple version... Controller and ships with, Smart smoke Technology with 10 smoke level....

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