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I score the fat cap on mine, and then smoke with hickory, pecan, or oak. I mix up some pineapple apricot or peach jam with a couple of diced jalapenos and glaze the ham with it a couple of times during the last half hour or so of cook time. The glaze makes a great sauce to serve with the ham. My girls made a batch of Sweet Cherry Jalapeno Lime jam this year. I will be using it on the next ham,
I smoked a CURED ham last week-end for a neighborhood get-together. Rubbed down with honey/Dijon mustard, sprinkled on some KC Butt Spice and smoked with apple wood for 4 hours at 225. Halfway through I sprayed with Apple juice, applied some more rub and foil-wrapped it. Bumped temp up to 240 the last hour or so to get an internal temp of 160*. Neighbors loved/devoured it.
I think everyone has a point here. Hard to mess up a ham, unless you overcook or oversmoke it.

This is for City ham, which is brined. County hams take a lot more work to reconstitute and then warm up.

I like pecan on all things pork. If you have a bone-in ham, it'll always have more flavor. The hams are fully cooked and you have to warm up anyway, why not apply more flavor with smoke. Pecan is my favorite.

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