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Arizona Ugly I 12-25-2012 07:19 PM

Smoked 2 Hams the past two days on my UDS. (Pron)
 
4 Attachment(s)
12lb cured hams I used the Dr Pepper, Jim Beam injected in the ham. Smoked it over mesquite flavored charcoal and apple wood at 225F for 3-4 hours. The recipe is below. The people who I made these for said they were the best they ever had.

http://www.bbq-brethren.com/forum/sh...ght=smoked+ham

Injector Recipe
1 cup of Aunt Jamima Butter flavor syrup
1 cup Dr. Pepper
1/4 cup bourbon
1/4 cup orange juice
1 tablespoon Dijon mustard

Glaze Recipe
1 cup of Dr. Pepper
1.5 cups of light brown sugar
1/2 cup Orange Juice
1/2 cup Bourbon
1 tablespoon of Dijon mustard
6-8 whole cloves
2-3 stick of cinnamon
Bring to a boil and simmer till thickened to a syrupy consistency.

jalon 12-25-2012 07:28 PM

Looks great :clap2:

rondini 12-25-2012 09:06 PM

Were these fresh hams or was this a second smoke?
Witch ever it was they look great.

el_matt 12-25-2012 09:25 PM

That looks great! I think I'd love to have a slice or three.

Matt

Arizona Ugly I 12-26-2012 08:58 PM

Thanks for looking! Had fun smoking them and the people really loved them.

cowgirl 12-26-2012 09:25 PM

Looks great!!

Militant83 12-26-2012 09:45 PM

They look great I might have to try that recipe sounds interesting

Bludawg 12-26-2012 10:34 PM

That injection recipe had me droolin.

SmokinAussie 12-27-2012 03:30 AM

I'm assuming these hams were already bought brined and smoked.. is that right??

Well, the thing is, you've done a wonderful job on those one way or the other. They look awesome, especially for a "Got Wood" post!

Well done!

Cheers!

Bill


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