Where's the Ham?

Neil · Apr 13, 2006

I went searching for Dr. Chicken's Double Smoked Ham Recipie but can't find it anywhere! Can someone please help me here. Looked in our Recipes section and in Q talk but both searches came up empty. I need to make this for Easter Sunday. S O S!!!!

Trout_man22 · Apr 13, 2006

Neil,

First one is the recipie the second one is the shopping list

http://www.bbq-brethren.com/forum/showthread.php?t=7096

http://www.bbq-brethren.com/forum/showthread.php?t=14136&highlight=ham

NorthernQ · Apr 13, 2006

Wow! thats on the "gotta do" list for sure. sounds fantastic. Grade B maple syrup? We have "light" and "medium" here; the light is from the first run and is the premium price but the medium has better flavour IMO. It is darker in colour than the light.
I guess grade B is like medium?

Kevin · Apr 13, 2006

Made one awhile back. Good stuff.

bbqjoe · Apr 13, 2006

Looks good Kevin!

thirdeye · Apr 13, 2006

Kevin said:
Made one awhile back. Good stuff.

Yowza, yowza, yowza!

boatnut · Apr 13, 2006

Looks yummie. I did one with that recipe at christmas and the family raved about it. Hams' pretty cheap now, might do another.

chad · Apr 13, 2006

NorthernQ said:
Wow! thats on the "gotta do" list for sure. sounds fantastic. Grade B maple syrup? We have "light" and "medium" here; the light is from the first run and is the premium price but the medium has better flavour IMO. It is darker in colour than the light.
I guess grade B is like medium?

Grade B is "cooking" syrup...at least that's what I found out last time I was in NH, VT area. It's not quite up to pancake/table standards (clarity, color, etc.) so it's graded B.

Basically, use what ya got since I don't think B-grade syrup makes it very far out of the production region.

Neil · Apr 13, 2006

Thank you Trout. I must be as good at searching for past posts as I am at posting pictures. My family also thanks you for finding this for me. Have a Blessed Easter.

hrchdog · Apr 15, 2006

Gonna try this for easter, but have a question on the injection. Do you inject it the night before smoking or just before putting it on the smoker?

kcquer · Apr 15, 2006

hrchdog, the night before is fine, score the ham just before cooking.

Another note if you haven't made this before. The injection is messy and long before you get the 2oz/# into the ham you'll swear it won't hold anymore. Go slowly, and carefully and keep injecting, it's soooo worth the time and effort.

Neil, do you remember your timing thing? Doesn't the ham finish at so many degrees per hour. I don't remember the number, but remember whatever you told me was dead on.

Kevin · Apr 15, 2006

kcquer said:
hrchdog, the night before is fine, score the ham just before cooking.

Another note if you haven't made this before. The injection is messy and long before you get the 2oz/# into the ham you'll swear it won't hold anymore. Go slowly, and carefully and keep injecting, it's soooo worth the time and effort.

Neil, do you remember your timing thing? Doesn't the ham finish at so many degrees per hour. I don't remember the number, but remember whatever you told me was dead on.

What he said. And messy is an understatement. Syrup, Molasses, yeah buddy, messy. It's worth it though.

hrchdog · Apr 15, 2006

I can't find rum extract anywhere, what do you suggest for a substitute?

Where's the Ham?

Neil

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Trout_man22

is Blowin Smoke!

NorthernQ

Knows what a fatty is.

Kevin

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thirdeye

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somebody shut me the fark up.

Neil

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hrchdog

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