I had a plan to smoke a ham with strawberry jam

Discussion in 'Pork' started by fire it up, Jun 11, 2009.

  1. fire it up

    fire it up OTBS Member

    I've read a few posts on here where people rave about smoked ham, or double smoked as it were.

    I was able to pick one up for $.99lb


    Threw it on over hickory with some poultry I was smoking (I'll post that delicious endeavor later) so the temp was higher than "normal". I was running around 300 for the first few hours of the ham.


    Sprayed occasionally with apple juice to keep it from drying out


    After 4 hours I slathered it with some strawberry jam I slightly heated to make it easier to brush, I figured strawberry might be good on ham.




    Pulled it off once the internal temp hit 165 and let it rest for a few minutes while I tended to other things.



    Sliced it up and gave it a try




    My conclusion?
    It was good, didn't have the "ham" flavor like one done in the oven but it was still there. The strawberry was delicious on the outside I just wish it had created more of a crust as it was still a little sticky in the end.
    The smoke was a tad heavier than I thought it would be but definitely didn't ruin anything.
    Would I do it again? Sure, if I find another great deal on a ham I would definitely do it again but maybe next time a mango pineapple rub...

    Thanks for looking, I have plenty leftover so if anyone wants I'll cut you off a few slices[​IMG]
     
  2. Hey there FiU, we'll take a couple three slices over here! Nice looking ham you made, and I love the strawberry idea. Great imagination makes for good recipes. I'll have to try that later this month when my kids come to visit, I know they will love the strawberry idea. I'm thinking on a fattie too.....

    Great stack of meat you had on your SnP...well done! Always nice to see your pics, you make a pretty feast- Thanks for sharing.
     
  3. ronp

    ronp OTBS Member SMF Premier Member

    Nice job, it sure looked good. Want my address I'll take some?
     
  4. forluvofsmoke

    forluvofsmoke OTBS Member

    It might not have developed the crust/bark quite like you wanted, but it still looks too dang good to be LEGAL! LOL!!!!!!

    VERY nice double-smoked ham in my eyes!

    Thanks for sharing.

    Eric
     
  5. points for your idea, FiU - it looks great to me -

    there might be a way to help it crust up without turning black - if anyone has ideas this looks like something worth perusing!
     
  6. This is a pineapple glaze I have used. If you replaced the pineapple with strawberry it might work and give you the crusty glaze you were looking for.

    1 jar (8 oz.) Gulden's Spicy brown mustard
    2 cans (8 1/4 oz. each) Dole crushed pineapple in syrup, undrained
    2/3 c. honey
    1/2 tsp. ground ginger


    Mix everything up and bring to a boil then simmer for 5-6 minutes then brush on ham when almost done (30-45 MIN LEFT) three or four times brushing on usually works and gives a pineapple and sweet / spicy flavor to the crust that I like.
     
  7. donnylove

    donnylove SMF Premier Member

    Couple questions for you . . . when you say it didn't have the "ham" flavor, what do you mean? Please elaborate. Also, if you had it to do over again, would you use less smoke or a different wood?
     
  8. fire it up

    fire it up OTBS Member

    By the "ham" flavor I meant it just didn't have that salty cured ham tastiness I though it would, but cutting into it again the next day I realized the problem. The part I was cutting in to for sampling was thinner, raised up a bit and absorbed a lot more smoke than the rest.


    After I cut into it more it was really good.
    Next time I do one I'll try a different wood also, something sweeter.
    Maybe some maple.
     
  9. That looks delicious FiU. Nice work.
     

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