Double Smoked Ham..

Discussion in 'Pork' started by sam3, Dec 30, 2014.

  1. sam3

    sam3 Smoking Fanatic

    I picked up a 12 lb Smoked Ham last week for a Saturday dinner with family.

    I sliced all the fat off and scored the meat with a knife about a 1/2" deep. Looking for good smoke flavor with this.

    Saving this for some baked beans.

    Going on the 22.5 Kettle with a pan of Pineapple Juice and Hot Water.
    Ring of fire with a few chunks of Hickory. 10 lit on one side.

    And away we go..

    5 hour later, I reached an IT of 140. I made up a batch of Chris Lilly's Spiced Apricot Sauce earlier and spread that all over the ham. Let that set up for 10 minutes.

    Ready to carve.

    I should have taken some sliced pics, but my crowd was hungry.
    The Ham was juicy and took on some great additional smoke flavors. The Apricot sauce was a complete hit too.

    Here is Chris Lilly's Spiced Apricot Sauce recipe. 

    Makes. 1 cup, enough for an 8 pound ham or two slabs of ribs
    Preparation time. 15 minutes
    Cooking time. 10 minutes
    Keeps. Because it has a high sugar content, it can keep for months in the refrigerator.

    1/2 cup apricot preserves
    1/2 cup honey
    2 tablespoons brown sugar
    1 tablespoon Dijon-style mustard
    1 1/2 teaspoons Worcestershire sauce
    1/2 teaspoon soy sauce
    1/2 teaspoon paprika
    1/4 teaspoon black pepper
    1/4 teaspoon cayenne pepper powder
    1/4 teaspoon garlic powder
    1/8 teaspoon cinnamon powder
    1/8 teaspoon sage flakes
    1/16 teaspoon ground cloves
    In a medium bowl, combine the glaze ingredients and mix well. Refrigerate until you need it. It will keep for weeks.

    Thanks for looking
  2. bear55

    bear55 Master of the Pit

    That looks great.

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