Dr Chickens Double Smoked Ham Food

TWICE SMOKED HAM WITH BROWN SUGAR HONEY GLAZE

Steps:

• Preheat your smoker to 225 degrees f.
• Place the ham, cut side down, directly on the grill grates.
• Close the lid and smoke the ham for 1.5 hours.
• Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil. Close the lid, increase the temperature on your smoker to 300 degrees F and continue cooking for an additional 2 hours, or until the internal temperature reads 140 degrees F.
• When the ham is almost done cooking, prepare the glaze. In a small saucepan, combine all of the glaze ingredients. Cook over medium heat, stirring frequently with a whisk, just until the glaze comes to a boil. Remove from the heat immediately.
• Remove the ham from the smoker and open up the foil. Drain off any excess cooking liquid and set aside for serving. Turn the ham over onto it's side and brush liberally with the brown sugar honey glaze.
• Place the glazed ham into your oven on High broil. Cook for 2-3 minutes, or until the glaze is bubbling and caramelized.
• Serve immediately with the drippings from the cast iron skillet on the side, if desired.

DR. CHICKEN'S DOUBLE SMOKED HAM

Steps:

• Glaze Recipe: Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.
• Ham Cooking Recipe: This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or "low & slow" type cooking. Do not tent over ham if done on grill, water smoker or other cooker; as this prevents smoke from penetrating the ham.
• Place water soaked chunks of mesquite, hickory or pecan in smoker 5 minutes before putting ham in the smoker. If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. You don't want the ham frozen hard.
• If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.).
• With smoker temperature maintained at approx 225F, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 135F-140°F After removing from the heat, wrap in foil and it will climb up to approx 145F internally. The ham will retain it moistness and the flavor will go thru out the ham this way.
• Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°.

HONEY SMOKED HAM

Steps:

• The night before you smoke, mix together the pepper, paprika, sugar, salt, 1
• teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in
• foil and let sit in the refrigerator overnight.
• In the morning remove the ham from the refrigerator and let it sit for 1 hour. In the
• meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6
• hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil,
• 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely
• mixed. Place ham in smoker and baste with sauce once every hour. While the ham
• is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple
• juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously
• with glaze a couple of times during the last hour of smoking.