As recommended by many a Brethren, I did this method of ham for Easter today.
Here's a link to the recipe that I went off of:
Had a 9 lb 11 oz ham that we got over the summer from a hog.
Also decided to smoke a 7.5 lb ham I also had in the freezer to slice for lunchmeat.
Here's the hams unwrapped:
Here's the injection recipe (I made a double batch cuz I had 2 hams):
1 C water
1 C Lt Corn Syrup (I used Karo, and ran out so part was actually dark corn syrup)
1/8 C Amaretto
2 TBS Butter Pecan Extract (couldnt find this so I used 4 TBS Butter Pecan Syrup as suggested by Dr Chicken)
1 TBS Rum Extract
1 Tsp Orange Extract
2 TBS Vanilla Extract
Warmed and stirred to consistency and let cool to nearly room temperature.
Didn't look that spectacular.....
As suggested by the recipe, I double wrapped the hams in food film before injecting.
Injected all of the marinade between the two hams. They couldn't take any more, in fact.....there was a lot in the pan:
The UDS was brought to 275 degrees and had some hickory and cherry.
I scored the ham 1/2" deep and the hams went on the smoke at exactly 7:00.
After about 3 hours, the hams were at about 120 IT so it was time to start applying the glaze.
Here's what the hams looked like (I also had a rump roast and a corned beef point (soaked) on also to slice for lunchmeat):
Here's the glaze recipe:
1/2 C Brown Sugar
1/4 C Maple Syrup
1/4 C Honey
2 TBS Apple Cider Vinegar
1-2 TBS Worschestershire Sauce
2 TBS Instant Coffee Granules
1 TBS Ground Dried Mustard
2 TBS Orange Juice Concentrate
Here's what the glaze looked like:
Here's after one glaze basting:
After the end of the cooking time and here's what it looked like right before I pulled it off:
Glazed the hams about 3 times over the next hour. The hams came off at right at 11:00 when they got to 135-140 IT. They looked really yummy:
Hams went in a Cambro and held for a couple of hours until the rest of dinner was done then I sliced it:
Thanks for lookin y'all.