Easter Sunday Ham...

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nickecarter

Fire Starter
Original poster
Mar 16, 2009
51
10
Columbus, O-H-I-O
Well, here is the verdict... Its awesome!

Here are some pics...

The Start...

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Paste on....

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Onto the smoker....

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Just an update at some point today...

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Off the smoker and ready to cut....

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And its cut up...

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So far everyone has loved it... I haven't stopped eating it either... The only thing I would/will do different next time is take some of the glaze and inject it into the ham... that stuff is GOOD!

This is what I used for my paste and glaze...

Paste

• 30 ml (2 tbsp) Dijon mustard
• 30 ml (2 tbsp) maple syrup
• 30 ml (2 tbsp) ground black pepper
• 15 ml (1 tbsp) vegetable oil
• 15 ml (1 tbsp) cider vinegar
• 15 ml (1 tbsp) onion powder
• 15 ml (1 tbsp) paprika
• 10 ml (2 tsp) coarse salt

Glaze:
• 180 ml (2/3 c) maple syrup
• 90 ml (1/3 c) bourbon
• 45 ml (3 tbsp) Dijon mustard

Found it here... http://www.bradleysmoker.com/maple-b...-recipes.asp#5
 
That's one dang nice looking "city ham" my friend! I just might not be so partial to country ham after this!
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Your recipe sounds like a nice one, too. Thanks for including the source link.
Great Easter feast you prepared. Any leftovers you can mail me?
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Little bit of glaze for the azrocker.....little bit for ham..... little bit more for azrocker little bit for the ham.....


Sounds good!
 
That's one beautiful ham. Thanks for the Qview.
 
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