Smoked 2 Hams the past two days on my UDS. (Pron)
 

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.

Looks great :clap2:

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

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

Matt

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

Looks great!!

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

That injection recipe had me droolin.

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