Originally posted in the Primo Grill Forum:
Posted by Dr. Chicken on December 07, 2002 at 20:38:54:
In Reply to: Re: Recipes for "Dr. Chicken's Double Smoked Ham" & "Dr. Chi posted by Dr. Chicken on December 07, 2002 at 20:23:37:
Sorry about the "Double Smoked Ham" recipe not going thru. Here it is!
Dr. Chickenï¿½s Double Smoked Ham
Ham should be a fully cooked or partially cooked ï¿½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!
- ï¿½ cup brown sugar
- ï¿½ cup maple syrup (use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A)
- ï¿½ cup honey
- 2 Tbsp cider vinegar
- 1 ï¿½ 2 Tbsp Worcestershire sauce
- 2 Tbsp instant coffee granules (use a good brand because it makes a difference)
- 1 Tbsp dry ground mustard
- 2 Tbsp orange juice concentrate (a good brand provides better flavor)
Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.
Score outer skin of ham to a depth of ï¿½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275ï¿½ ï¿½ 300ï¿½ with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140ï¿½. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!
Cooking instructions for outdoor cooking:
This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or ï¿½low & slowï¿½ type cooking. Do not tent over ham if done on grill, water smoker or other cooker, this would prevent smoke from penetrating the ham.
Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. (the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ï¿½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure, you donï¿½t want the ham frozen hard!
Maintain temperature of cooker/grill at 225ï¿½ to 275ï¿½ during cook cycle.
If using a water smoker, fill water pan ï¿½ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ï¿½ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.)
Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140ï¿½. A couple of books suggest 145ï¿½ and 160ï¿½ respectively. Shirley O. Corriher in her book ï¿½CookWiseï¿½ suggests 140ï¿½. We found this to be exactly right, everytime. After removing from the Egg, it will climb up to 145ï¿½ internally. The ham will retain it moistness and the flavor will go thru out the ham this way.
Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120ï¿½.
NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to ï¿½hockï¿½ your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color!
Enjoy!!! El Chefo Dave (aka: Dr. Chicken)
Note: Use an injectable marinade such as Tony Chachereï¿½s Pecan-Honey-Praline in the ham just before cooking to ï¿½explodeï¿½ the flavor of the ham. Be sure to use it @ the recommended rate of 2 fl. Ozs. per pound of meat. It really does take that much to do the job right!