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Unread 09-25-2009, 10:43 AM   #1
Arthur D
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Default Smoking a Ham - help

Fellas - where do I start?

My fans want ham this weekend and I am at a loss on direction. Do I buy a cooked ham at the grocery? Most of them seemed to be smoked already...do I use one of those and smoke it anyway?

I assumed I would put one on the egg low and slow for 4 hours or so?

sauce? basting sauce? I dunno...honey and orange juice maybe? I need some guidance and and none of my bbq books have a recipe.

many thanks farkers
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Unread 09-25-2009, 10:56 AM   #2
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From the Brethren files;

Dr. Chicken’s Double Smoked Ham
Recipe Number: 124
Contributor: Dave Spence (Dr Chicken)


Ingredients:
½ cup brown sugar
¼ cup maple syrup
(use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A)
¼ cup honey
2 Tbsp cider vinegar
1 – 2 Tbsp Worcestershire sauce
2 Tbsp instant coffee granules (use a good brand because it makes a difference)
1 Tbsp dry ground mustard
2 Tbsp orange juice concentrate (a good brand provides better flavor)

Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.

Cooking Instructions:
Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!

Update: Use a full shank ham if you want. They work wonderful and they leave less good eatin' areas exposed to the heat to dry out. I've cooked up to a 26 lbs full shank ham. Absolutely one of the best too! An uncooked ham works well too. That way you don't have to limit yourself when choosing a ham.


Cooking instructions for the oven:
Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° - 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!


Cooking instructions for ceramic cooker cooking:
This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or “low & slow” type cooking. Do not tent over ham if done on grill, water smoker or other cooker. this would prevent smoke from penetrating the ham. Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. ( the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure. you don’t want the ham frozen hard! If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.) Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°. A couple of books suggest 145° and 160° respectively. Shirley O. Corriher in her book “CookWise” suggests 140°. We found this to be exactly right. After removing from the Egg, it will climb up to 145° internally. The ham will retain it moistness and the flavor will go thru out the ham this way.

Update: Pull the ham from the cooker at 135° internal. Even if it is an "uncooked" ham. Jim Minion and I have been playing around on this issue. Both of us feel 135° internal is enough to carry the ham up to 145° internal while you let it rest wrapped in foil for an hour or so. I wrap the ham in a double wrap of heavy duty foil. That seals the juices inside (relatively speaking!) and keeps the ham from starting to dry out during the resting period. The 135° internal tempperature suggestion is right in line with Shirley O. Corriher and her book "CookWise". This is one gal that has her act together! It is a great reference book for a lot of things. Start your cooking process at 225° on the dome thermometer of your ceramic cooker. Then let it gradually creep up to 250° to 260°. The 275° suggested temp. is a mit too high, in my opinion and after cooking 50 to 60 of these over the last 3 or 4 years. Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°. Someone on another forum suggested removing all the skin before cooking. DON'T!!!!! That's the easiest way to ruin the ham by drying it out.


Serving Suggestions:
NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to “hock” your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color! Update: Use the "Dr. Chicken's Sweet Kiss of Death" injectable marinade recipe to take the ham up 3 or 4 notches. I can't emphasize enough how much the injectable marinade adds to the finished product. You and your family will be in 7th heaven woofing it down. I'm including it in this e-mail. If you start glazing the ham at 120° internal, you'll only have to apply the glaze twice. Do this 30 minutes apart. That way you won't lose a lot of cooking time trying to apply it every 15 minutes. 2 applications of the glaze will do a wonderful job if you make sure you get it into the cut areas.

NOTE: Don't use a spiral cut ham the first time out. They tend to dry out too easily! If you are forced to use one, use 1 & 1/2 X the "Sweet Kiss of Death" injectable marinade I suggest. That will prevent it from drying out during the cooking process. Also, be sure you keep your cooker down to that 260° as a maximum on the dome.

Someone on another forum suggested removing all the skin before cooking. DON'T!!!!! That's the easiest way to ruin the ham by drying it out.

Dave Spence (Dr Chicken)
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Unread 09-25-2009, 10:57 AM   #3
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+1 on Dr. Chickens
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Unread 09-25-2009, 02:14 PM   #4
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Sounds GREAT!
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Unread 09-25-2009, 02:25 PM   #5
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I"ve had really good results using a pre-smoked ham by just injecting it with maple syrup and smoking it with hickory at 250 to 160 internal. Takes me about 5-6 hours.
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Unread 09-25-2009, 02:27 PM   #6
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Here ya go:
http://www.kickassbbq.com/smoked_ham.htm

PARTY!!!!!!!
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Unread 09-25-2009, 03:40 PM   #7
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If you want a ham from scratch this weekend, I'd say give it up. I doubt you would ever be able to get it cured properly. When you do have a week to allow the ham to cure, I would start with TenderQuick and go from there. Below is a recipe that looks decent I found on line when searching "Ham TenderQuick."

Making Ham

Take a pig back leg and cut it in half at the widest point sawing through bone. This creates what I refer to as a shank portion (bottom down to the knee) , and a butt portion (up to the either the ball joint of the hip or half the pelvis depending on your pig cleaning technique).

Create a brine:
I find the easiest thing to do is buy Morton's Tender Quick. Directions call for 1 cup of it with 4 cups of water. I find that I like the effect from 1 cup of morton tender quick and half a cup of brown sugar with about 6 to 8 cups of water.

submerge your ham in the brine for at least 24 hours, but longer is better up to a point (a week).

Take ham out and let it dry, then apply smoke for 1.5 to 3 hours then either wrap it or take it to the oven and heat it to a fully cooked state (155 degrees F)

EAT!!!
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Unread 09-25-2009, 03:48 PM   #8
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I like to rub it down with brown sugar and crushed pineapple. Wrap in a good layer of cheese cloth to hold everything onto the ham. Then saturate the cheese cloth with maple syrup. Smoke to desired temp.
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Unread 09-25-2009, 05:07 PM   #9
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All above are good suggestions or you can do it the KISS method or as I call it: "Dog Style" but just taking an already cooked half ham, unrap and throw in smoker and cook at 225 for about 4-6 hours, slice and enjoy. Good smoked ham rocks and needs no extras IMHO. Sometimes we do the cross hatch thinge, pour on a mixture of pinapple juice and syrup and stick cloves in it, but I prefer it without. Honey and cherry juice are other options too.
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Unread 11-18-2009, 08:55 AM   #10
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I think I am going to try the maple syrup injection. I also want to try a pineapple juice injection and smoke it over some pecan.
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Unread 11-18-2009, 09:00 AM   #11
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Dr chicken for sure. have done 4 of them and all turned out very good
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Unread 11-18-2009, 09:30 AM   #12
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Dr. Chicken's Double Smoked Ham with the Sweet Kiss of Death Injectable Marinade never fails to impress. First tried it four or five years ago and is the only way I make hams now.
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Unread 11-18-2009, 11:25 AM   #13
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Quote:
Originally Posted by BBQ Bandit View Post
From the Brethren files;

Dr. Chicken’s Double Smoked Ham
Recipe Number: 124
Contributor: Dave Spence (Dr Chicken)


Ingredients:
½ cup brown sugar
¼ cup maple syrup
(use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A)
¼ cup honey
2 Tbsp cider vinegar
1 – 2 Tbsp Worcestershire sauce
2 Tbsp instant coffee granules (use a good brand because it makes a difference)
1 Tbsp dry ground mustard
2 Tbsp orange juice concentrate (a good brand provides better flavor)

Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.

Cooking Instructions:
Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!

Update: Use a full shank ham if you want. They work wonderful and they leave less good eatin' areas exposed to the heat to dry out. I've cooked up to a 26 lbs full shank ham. Absolutely one of the best too! An uncooked ham works well too. That way you don't have to limit yourself when choosing a ham.


Cooking instructions for the oven:
Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° - 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!


Cooking instructions for ceramic cooker cooking:
This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or “low & slow” type cooking. Do not tent over ham if done on grill, water smoker or other cooker. this would prevent smoke from penetrating the ham. Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. ( the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure. you don’t want the ham frozen hard! If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.) Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°. A couple of books suggest 145° and 160° respectively. Shirley O. Corriher in her book “CookWise” suggests 140°. We found this to be exactly right. After removing from the Egg, it will climb up to 145° internally. The ham will retain it moistness and the flavor will go thru out the ham this way.

Update: Pull the ham from the cooker at 135° internal. Even if it is an "uncooked" ham. Jim Minion and I have been playing around on this issue. Both of us feel 135° internal is enough to carry the ham up to 145° internal while you let it rest wrapped in foil for an hour or so. I wrap the ham in a double wrap of heavy duty foil. That seals the juices inside (relatively speaking!) and keeps the ham from starting to dry out during the resting period. The 135° internal tempperature suggestion is right in line with Shirley O. Corriher and her book "CookWise". This is one gal that has her act together! It is a great reference book for a lot of things. Start your cooking process at 225° on the dome thermometer of your ceramic cooker. Then let it gradually creep up to 250° to 260°. The 275° suggested temp. is a mit too high, in my opinion and after cooking 50 to 60 of these over the last 3 or 4 years. Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°. Someone on another forum suggested removing all the skin before cooking. DON'T!!!!! That's the easiest way to ruin the ham by drying it out.


Serving Suggestions:
NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to “hock” your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color! Update: Use the "Dr. Chicken's Sweet Kiss of Death" injectable marinade recipe to take the ham up 3 or 4 notches. I can't emphasize enough how much the injectable marinade adds to the finished product. You and your family will be in 7th heaven woofing it down. I'm including it in this e-mail. If you start glazing the ham at 120° internal, you'll only have to apply the glaze twice. Do this 30 minutes apart. That way you won't lose a lot of cooking time trying to apply it every 15 minutes. 2 applications of the glaze will do a wonderful job if you make sure you get it into the cut areas.

NOTE: Don't use a spiral cut ham the first time out. They tend to dry out too easily! If you are forced to use one, use 1 & 1/2 X the "Sweet Kiss of Death" injectable marinade I suggest. That will prevent it from drying out during the cooking process. Also, be sure you keep your cooker down to that 260° as a maximum on the dome.

Someone on another forum suggested removing all the skin before cooking. DON'T!!!!! That's the easiest way to ruin the ham by drying it out.

Dave Spence (Dr Chicken)
I see what I believe to be the recipe for the glaze. Can someone direct me to the recipe for Dr. Chicken's Sweet Kiss of Death injectable?
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Unread 11-18-2009, 12:10 PM   #14
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I'm siding with Bigdog. More complicated does not necessarily equate to more better.
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Unread 11-18-2009, 12:25 PM   #15
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Haven't tried Dr Chicken's recipe, but I have done this one SEVERAL times:

http://www.virtualweberbullet.com/ham1.html

Put it this way: I'll never cook another ham in the oven again! Truly smoked ham cannot be beat!!!
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