The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-08-2012, 06:20 PM   #1
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default Dr Chicken's Double Smoked Ham with the Sweet Kiss of Death Injectable Marinade

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:
http://forum.texasbbqrub.com/showthread.php?t=31411

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.

HAPPY EASTER!!!!
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Thanks from: --->
Unread 04-08-2012, 06:42 PM   #2
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Epic, bro, it all looks delicious!
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Unread 04-08-2012, 06:43 PM   #3
MountainCityOutlaw
On the road to being a farker
 
MountainCityOutlaw's Avatar
 
Join Date: 06-06-06
Location: Haslet, TX
Downloads: 0
Uploads: 0
Default

Looks great!!!
__________________
UDS, Weber 22.5, Charbroil gasser
MountainCityOutlaw is offline   Reply With Quote


Unread 04-08-2012, 07:07 PM   #4
Harbormaster
Quintessential Chatty Farker
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Great documentary Wampus.

But you forgot something.

How the heck were they?
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 4 22.5" Bar-B-Q-Kettles; 2 18.5" Bar-B-Q-Kettle; 1 Red OTS (H); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is online now   Reply With Quote


Thanks from:--->
Unread 04-08-2012, 07:19 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Nice looking hams you got there Wampus, looks delicious.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 04-08-2012, 07:26 PM   #6
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Harbormaster View Post
Great documentary Wampus.

But you forgot something.

How the heck were they?
Yeah.....good question Clark.

Thing is, we weren't that impressed at dinner time. There were absolutely no comments of, "Oh, wow....this ham is incredible!" at all. I thought it was OK, but after quizzing folks after dinner, the consensus was that it was not that great. My BIL and SIL thought it tasted "off". Couldn't pin point what it was and the wife and kids also said they didn't care for the overall flavor either.

HOWEVER....

I just got done running the second (store bought) ham through the slicer after a few hours in the fridge and after sampling it, we all agree that IT is DARN TASTY! I prepared them the exact same way, so I have to assume that it was just the butcher prepared ham. Perhaps he did something when he smoked it that threw the flavor off. The meat was tender, it just had an odd flavor to it. At first we all assumed it was the injection, but I'm not sure.



Guess I'll have to do this one again on a store bought ham and see for sure!

I know that the glaze and marinade tasted pretty farkin amazing in the pot by themselves!
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Unread 04-08-2012, 08:33 PM   #7
mytmouz
is one Smokin' Farker

 
mytmouz's Avatar
 
Join Date: 10-09-11
Location: Pelahatchie MS
Downloads: 0
Uploads: 0
Default

They look tasty...
__________________
I LUV to smoke 'em...

Weber Kettle
Weber Kettle knock off
Charbroil gasser
And 2 UDS go to set ups...
mytmouz is offline   Reply With Quote


Unread 04-08-2012, 08:42 PM   #8
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

YUM They really look Good May have to try that
Big George's BBQ is online now   Reply With Quote


Unread 04-08-2012, 08:49 PM   #9
JONESY
is one Smokin' Farker

 
JONESY's Avatar
 
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wampus View Post
Yeah.....good question Clark.

Thing is, we weren't that impressed at dinner time. There were absolutely no comments of, "Oh, wow....this ham is incredible!" at all. I thought it was OK, but after quizzing folks after dinner, the consensus was that it was not that great. My BIL and SIL thought it tasted "off". Couldn't pin point what it was and the wife and kids also said they didn't care for the overall flavor either.

HOWEVER....

I just got done running the second (store bought) ham through the slicer after a few hours in the fridge and after sampling it, we all agree that IT is DARN TASTY! I prepared them the exact same way, so I have to assume that it was just the butcher prepared ham. Perhaps he did something when he smoked it that threw the flavor off. The meat was tender, it just had an odd flavor to it. At first we all assumed it was the injection, but I'm not sure.



Guess I'll have to do this one again on a store bought ham and see for sure!

I know that the glaze and marinade tasted pretty farkin amazing in the pot by themselves!
I hate to be a downer, but I'm guessing the ham on the left, in the first pic is the butcher ham? To me it looks severely freezer burned, it just doesn't look right. You said the store bought tasted great, and if I'm right about which one came from the butcher, I can see why.
__________________
Life is to short for green tea and tofu; pass me another half rack and a beer…
JONESY is offline   Reply With Quote


Unread 04-08-2012, 09:00 PM   #10
dealm9
is one Smokin' Farker
 
Join Date: 04-22-11
Location: Cleveland, OH
Downloads: 0
Uploads: 0
Default

Wampus that looks great. I too did the Dr Chicken Double Smoked Ham with the injection. It was my first time doing it and it came out great. It looked much like yours and I could not have been happier. Glad to see yours came out well too. Could not have done it without this site and the brethren. My family thanks you all! Happy Easter!
__________________
Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!
dealm9 is offline   Reply With Quote


Unread 04-08-2012, 09:03 PM   #11
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JONESY View Post
I hate to be a downer, but I'm guessing the ham on the left, in the first pic is the butcher ham? To me it looks severely freezer burned, it just doesn't look right. You said the store bought tasted great, and if I'm right about which one came from the butcher, I can see why.
YES....the ham on the left (in the first, raw photo) is the butchered ham.

We got it last May, so it's been in the freezer for 10-11 months. It was wrapped in plastic and white freezer paper.

That may be the very thing that made them different.




Dumb question, but......how long can I expect to store meat that's not been vacuum sealed without this happening? I'm assuming vacuum sealing will also help this? At least I hope, cuz I've sure done a LOT of it lately!
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:53 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts