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Unread 12-22-2010, 06:48 PM   #1
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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Default Out of Date Pron from Thanksgiving Double Smoked ham

Didn't get a ton of pictures from thanksgiving but I did do a double smoked ham. I tweaked a recipe that I found on here and it does a fantastic ham.

Glaze for ham Paste for ham
30 ml (2 tbsp) Dijon mustard
30 ml (2 tbsp) honey
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

The night before you are planning to serve the ham, score the fatty side of the ham with wide criss cross cuts 0.6 cm to 1.2 cm (1/4 to 1/2) deep. Combine paste ingredients in a small bowl. Apply the paste evenly over the entire ham. Cover with plastic wrap and refrigerate overnight. Remove ham from refrigerator and let stand at room temperature for about 45 minutes.

I should have written down how long to smoke it but I think I just followed the cooking and glazing instructions on the package. I used apple wood to smoke it with.

Weber Smokey Mountain "C" Club
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