whiskey
Is lookin for wood to cook with.
My wife bought a big 19.5 pound ham for me to smoke for Easter. Of all the things I have smoked over the years, I have never smoked a ham. Luckily I know where to find out how, The Brethren did not let me down. I read several posts about what to inject with, what to glaze, how much smoke, how long, ect. Let me digress, my wife called me last Wednesday and asked if I wanted her to order a "Dr Pepper Ham" from the butcher for Easter. She said she had tasted a sample and it was very good. Baahhhh! I ain't paying 50.00 for a ham that someone else smoked. NO WAY! So she bought a ham and I agreed to make it a Dr Pepper ham. There are a couple recipes on the net about Dr Pepper ham glaze so I atleast had a starting point. After reading the instructions for Dr. Chicken's Double smoked ham I was ready to start concocting. Here is what I came up with:
Injector Recipe
1 cup of Aunt Jamima Butter flavor syrup
1 cup Dr. Pepper
1/4 cup bourbon
1/4 cup orange juice
1 tablespoon Dijon mustard
Glaze Recipe
1 cup of Dr. Pepper
1.5 cups of light brown sugar
1/2 cup Orange Juice
1/2 cup Bourbon
1 tablespoon of Dijon mustard
6-8 whole cloves
2-3 stick of cinnamon
Bring to a boil and simmer till thickened to a syrupy consistency.
Here it is at 130 degrees.
Injector Recipe
1 cup of Aunt Jamima Butter flavor syrup
1 cup Dr. Pepper
1/4 cup bourbon
1/4 cup orange juice
1 tablespoon Dijon mustard
Glaze Recipe
1 cup of Dr. Pepper
1.5 cups of light brown sugar
1/2 cup Orange Juice
1/2 cup Bourbon
1 tablespoon of Dijon mustard
6-8 whole cloves
2-3 stick of cinnamon
Bring to a boil and simmer till thickened to a syrupy consistency.
Here it is at 130 degrees.