Bluesman
Babbling Farker
Picked up a 9# spiral cut and will smoke it over some cherry indirect on my SS Performer. It cam with a glaze package that hit the garbage with the packaging. So I need a glaze. Did some searching and found this from Deguerre.
1/2 cup firmly packed dark brown sugar
1/4 cup vinegar
2~3 TBS honey
2 rounded tsp powdered mustard
3 TBS HDD (Yes, I did say 3 TBS)
The juice from one can of pineapple slices in natural pineapple juice poured in at the last until I had the desired consistency
To lazy to go tot he store I did this:
1 cup firmly packed brown sugar, I mixed light and dark. Misread Guerry's recipe..:doh:
1/4 cup vinegar
3 Tbs honey
2 tsp of Coleman's dry mustard
1 can of mandarin oranges with juice.
heat up on the stove until thickened and smash the oranges with a potatoe masher until it is pulp.
Put the ham face down in a pan, scored in 1" squares and added whole cloves and the intersections. So we'll see how this comes out. PR0N to follow. I also have 5# of fresh Polish sausage to go with the ham.
1/2 cup firmly packed dark brown sugar
1/4 cup vinegar
2~3 TBS honey
2 rounded tsp powdered mustard
3 TBS HDD (Yes, I did say 3 TBS)
The juice from one can of pineapple slices in natural pineapple juice poured in at the last until I had the desired consistency
To lazy to go tot he store I did this:
1 cup firmly packed brown sugar, I mixed light and dark. Misread Guerry's recipe..:doh:
1/4 cup vinegar
3 Tbs honey
2 tsp of Coleman's dry mustard
1 can of mandarin oranges with juice.
heat up on the stove until thickened and smash the oranges with a potatoe masher until it is pulp.
Put the ham face down in a pan, scored in 1" squares and added whole cloves and the intersections. So we'll see how this comes out. PR0N to follow. I also have 5# of fresh Polish sausage to go with the ham.
