Has anyone ever smoked a ham that was injected with Tony Chachers praline honey ham marinade? If so what type of wood did you use and how did it turn out?
Thanks,
OK2
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There is an innovative cook on the BGE forum that has developed a technique using it,or a version of it.
He has been kind enough to share the technique and Jim Minion,among others, compliments it highly.
Log on to one of Jim's posts and ask him about it.
He has been kind enough to share the technique and Jim Minion,among others, compliments it highly.
Log on to one of Jim's posts and ask him about it.
I've used the marinade and I'm a huge fan of honey and praline, but I don't think it helps a lot.
The mixture is pretty thick and it really doesn't spread well once you inject it.
But if Jim Minion speak highly of another method, I'll defer to them.
Me, I went with a little of it, smoked it and they spread it on the outside and also served some warm at the table for individual servings.
I'm a big fan of ham with Pecan Wood.
Smokin'
The mixture is pretty thick and it really doesn't spread well once you inject it.
But if Jim Minion speak highly of another method, I'll defer to them.
Me, I went with a little of it, smoked it and they spread it on the outside and also served some warm at the table for individual servings.
I'm a big fan of ham with Pecan Wood.
Smokin'