TWICE SMOKED HAM WITH BROWN SUGAR HONEY GLAZE
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 4h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 84 kcal, Carbohydrate 21 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 48 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
JIMMY'S SMOKED HAM
It doesn't get better than hickory smoked! We have hickory trees on our property so we cut our own. It's fun taking a stroll in the woods to look for hickory especially when all the leaves have fallen from the trees. Jimmy built a very unique smoker/grill, you can smoke several pieces of meat at one time. BTW you don't have...
Provided by Diane Atherton
Categories Pork
Time 5h
Number Of Ingredients 5
Steps:
- 1. Remove ham for refrigerater. Place in a large pot with coke and seaoning salt. Soak for 3 to 4 hours. NOTE: I soaked over night in the fridge.
- 2. Meanwhile soak hickory in water. NOTE: we cut our own hickery and soaked over night.
- 3. Place coals in smoker and fire them up. Once hot; place ham in smoker; add wet hickory on top of burning coals (this will smoke and that's what you want it to do). Add additional coals as needed.
- 4. Smoke for about 5 hours. Slice and serve. NOTE: If you are unsure of the status of your smoked ham, then heating the ham until the internal temperature reaches 160 degrees will ensure that it is safe to eat. Read more: How to Determine Cooking Times for Smoked Ham | eHow.com http://www.ehow.com/how_5169365_determine-cooking-times-smoked-ham.html#ixzz2DtbZe8IB
SMOKED HAM WITH SWEET HOLIDAY GLAZE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT3h10m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
- Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
- Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
- For the glaze:
- Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
- Pour the warm glaze over the warm ham and serve immediately.
- Mix ingredients together and store in an airtight container for up to 6 months.
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