My Christmas extra smoky Ham

Discussion in 'Pork' started by sprky, Dec 28, 2013.

  1. sprky

    sprky Master of the Pit OTBS Member

    Good evening Fellow smoke hounds,

    Several days before Christmas, I was cold smoking some cheese. We had our fully cooked ham in the fridge so I decided to throw it in along with the cheese. The temp outside was below 40 so I knew I would be fine. It was in the cold smoke till my AMPS was out of fuel somewhere between 10 and 12 hours. I don’t know the exact time as I fell asleep. I was using perfect mix pellets.  The ham was then reheated Christmas day in the smoker with no smoke at 225-250.  The ham was spritzed every 30 -45 min with a mix of; 2oz honey, 4 oz water, 6 oz Captain Morgan spiced rum, 8 oz pineapple juice.  It was then glazed with; 2 oz spritz, the glaze mix that came with ham, honey, brown sugar, ground cloves, ground ginger, and a touch of cinnamon. Exact amounts I can’t say as I eye balled it and taste tested.

    The ham was a HUGE hit; everyone went back for seconds. My niece who doesn't’t care for ham LOVED it. I was told by several it was the best ham they have had. I will be doing this again. 

    NOTE

    DO NOT  do this if you DO NOT  have a fully cooked ready to eat ham, and temperatures BELOW 40 can be maintained. This is for safety reasons.

    Picture of Ham out of the smoke

     

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