Christmas ham pron

boatnut · Dec 25, 2007

Followed a Bradley smoker recipe. Mixed up a paste of oil, vinegar, dijon, maple syrup, onion powder, paprika and black pepper. applied day before and wrapped in plastic. Smoked with pecan wood for about 7 hrs. Mixed up some bourbon, maple syrup and dijon and basted/glazed last hour. rested for 20 mins. Was a big hit at the table today!

Solidkick · Dec 25, 2007

Looks very good!

CajunSmoker · Dec 25, 2007

Looks tasty8)

I did one too. Mine was in the oven though with pineapple, honey and brown sugar glaze

Norcoredneck · Dec 25, 2007

I did my spiral sliced by leaving it in vacuum bag it came in, injected with 1/2 pineapple juice 1/2 Jack Daniels. Let set in fridge overnight and remove wrapper. Smoked in Spicewine for@ 3.5 hours spraying with left over injection. I made up sugar glaze that came with it and added a small jar of cherry glaze. I put on ham and back in for 20 min, back out and caramelize outside with propane torch. Hardly enough left for sammies today.

BBQ Grail · Dec 25, 2007

Way to ham it up!

That's a nice looking hunk of pork. I really like the presentation with the cuts.

Puppyboy · Dec 25, 2007

That looks awesome. Sounds like a pretty tasty glaze.

smokinbadger · Dec 25, 2007

That looks great. I've got to try that. Just as soon as we work through all of these leftovers...

Christmas ham pron

boatnut

is Blowin Smoke!

Solidkick

somebody shut me the fark up.

CajunSmoker

is One Chatty Farker

Norcoredneck

somebody shut me the fark up.

BBQ Grail

somebody shut me the fark up.

Puppyboy

Babbling Farker

smokinbadger

Full Fledged Farker

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