Ranger's Cherry Wood Smoked, Cherry glazed Ham
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looks great, Nice pics. What kind of wood did you use?
Dang. That looks special. Enjoy.
Cherry wood about 2oz
We're not having Thanksgiving until about 3pm. I just licked all the dust off my computer screen while lookin' at that ham!
Looks great!! Is there a recipe for the cherry glaze on the forum? Have a ham in the cooler just waiting for a glaze.
I’m not real good about measuring things but here goes
Cherry glaze for Ham
1 18 oz jar cherry preserves (you can substitute apricot preserves for a change)
2 TBS Turbinado raw sugar
4 TBS brown sugar
2 TBS honey
1 TBS balsamic vinegar
½ tsp Cayanne pepper
1 tsp grated ginger
½ cup orange juice
½ cup apple juice
8 peppercorns
S/P to taste
3 slices orange peal
2 teaspoons lemon juice
Bring all ingreadients to a simmer in a sauce pan and reduce by about a third. As thick or thin as you like. Be sure to reserve some for sauce later.
Cherry glaze for Ham
1 18 oz jar cherry preserves (you can substitute apricot preserves for a change)
2 TBS Turbinado raw sugar
4 TBS brown sugar
2 TBS honey
1 TBS balsamic vinegar
½ tsp Cayanne pepper
1 tsp grated ginger
½ cup orange juice
½ cup apple juice
8 peppercorns
S/P to taste
3 slices orange peal
2 teaspoons lemon juice
Bring all ingreadients to a simmer in a sauce pan and reduce by about a third. As thick or thin as you like. Be sure to reserve some for sauce later.
Looks scrumptious. I hope it was delish! I look forward to trying that glaze one day.
The ham was great and may have stolen the show away from my friends deep fried turkey but all was delish. A couple of comments. If you notice the ham is on a rack over a pan. It was smoked that way. Easy clean up afterward and the ham is not just siting in juice either. I basted the ham about every 15 min after it reached the 130 degree mark. I continued to 145 degress total. I sliced the ham on my slicer and then put the slices back in the jucice and tossed them around and back into the oven for about 10 minutes at 400 degress. Wondeful and all pieces were slightly coated with the glaze. Served reserved glaze on the side.
That sounds deelish. It's on my radar.
OMG! I just wandered on to this & it looks fantastic. Gonna try a twice-smoked ham in the near future & I'll definitely be thinking about this. Nice job.
Is there anything you would change or do differently?
Thanks!
Is there anything you would change or do differently?
Thanks!
Actually it is real easy. I usually get the shank end. I have tried the butt portion and it works OK. A bit harder to carve. Spiral cut hams work good too. Easy to carve. Some have said they are more likely to dry out. I have not had that problem. The first one or two I did I didn't get them hot enough and they tasted watered down. That may be caused by the ham itself containing too much water by injection??