bobaftt
is one Smokin' Farker
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:
• 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.
Glaze for ham
- 1 cup of Dr. peppershopping list
- ~1 1/2 cups light brown sugarshopping list
- ~4 Tbsp. fresh orange juiceshopping list
- ~4 Tsp. Dijon mustardshopping list
Paste:
• 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.
