Smoked a few hams for mid-week meal at church

[jewelspapa]

Over the last few months I have had the chance to smoke a few hams for meals at church on Wednesday nights. Usually I just unwrap the suckers and throw them on the smoker for a few hours just to get some smoke on them. This time was different.

We started with a few of these:

I found one of Jeff's newsletters here: http://www.smoking-meat.com/december-2010-smoked-ham-and-321-smoked-ribs.html

and followed it. The only thing I changed is the mustard slather. Instead of plain mustard, I mixed a little pickle juice and a shot or four of hot sauce in the mustard and used that. That came from one of Paul Kirk's books. 

I usually use hickory since most folks around here love anything smoked with it, but decided to go with cherry. I buddy had given me some and I thought, why not.  I smoked these for about 3 1/2 hours, then applied the glaze from Jeff's article. This created that beautiful shine and tasted wonderful. 

So, here is what I ended up with: 

Once I got these to church and sliced them all up, I came home with about 4 small slices for my daughter and that's it. Everyone loved it. I will definitely be using this method again. 

Thanks for looking and God bless.

Jason

 

[smokinhusker]

Those look yummy and the leftovers attest to that! Great job and on my list. Thanks

 

[berninga87]

 

 

[SmokinAl]

Your hams look delicious Jason! Nice job!

 

[jewelspapa]

Thank you all. I wish I had more time and money to smoke more and try out more techniques.  

Take care, 

Jason