Well, here is the verdict... Its awesome!
Here are some pics...
The Start...
Paste on....
Onto the smoker....
Just an update at some point today...
Off the smoker and ready to cut....
And its cut up...
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
Here are some pics...
The Start...
Paste on....
Onto the smoker....
Just an update at some point today...
Off the smoker and ready to cut....
And its cut up...
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