Dr Pepper Ham - Whiskey Style

whiskey · 04-12-2009, 02:44 PM

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.

N8man · 04-12-2009, 02:48 PM

Looking Good!!!

aquablue22 · 04-12-2009, 03:28 PM

Dang that sounds and looks really good...........

Que-Dawg · 04-12-2009, 05:43 PM

Sheww that looks good

1fastf7 · 04-12-2009, 05:50 PM

that looks & sounds like a winner to me,,i just got away from the table & now im hungry again...thanks!

bocephus · 04-12-2009, 05:57 PM

ok, now I know you said you read all these other posts, but have too and there are too many ways... so I would like to know, did you cure first or anything or just smoke, could you let the bretheran "or maybe just me... who knows" the proccess that it took to make such a great lookin ham??

Jaberwabee · 04-12-2009, 06:03 PM

Those are some damn good looking hams.

sbramm · 04-12-2009, 06:04 PM

hmmmmm..... great looking eats!

i have made coke spiral ham in the oven (sorry) that was stellar.... i too would like to know if this was cured or injected and smoked. if cured, how. inquiring minds want to know....!!!

cheers,

scott

whiskey · 04-12-2009, 08:03 PM

Boy was this good! It really turned out better than I expected.

This ham was a grocery store ham. It was a cheap bone in "smoked" "ready-to-cook" ham from Wal-mart. It was the only non-spiral ham that wally world had left on Saturday afternoon. I am way to lazy to cure a green ham myself. As good as this one turned out, I doubt I would ever attempt to cure one myself. Just for an idea of the cost, the ham weighed 19.5 pounds and cost 23.00 bucks. I don't think I would change anything for the next one.

FYI, I cooked this pretty low. I probably averaged well below 225. The wind was blowing today and the wind was cold. I had to work to get to 225. It took right 8 hours and I pulled it at 140 internal. The outside was not dried out. The inside was super juicy. When carving after the rest period the meat was so moist and tender. Thanks to everyone for all the good tips posted on here.

Give this one a try.

Roo-B-Q'N · 04-12-2009, 08:52 PM

Very nice ham. If you can inject marinade into a pre cooked or "ready to cook" ham, you can curea green ham. AND probably do it for a lot cheaper than you can buy it for. And even if it is slightly more expensive, you still get the satisfation of doing it from "scratch".

Either way, it was your first one, you really enjoyed, and tha tis what matters. Congrats brother.

jestridge · 04-12-2009, 08:59 PM

It sure looks better than the 2 hams I done today.

Rookie'48 · 04-12-2009, 09:42 PM

Good lookin' eats right there!

Norcoredneck · 04-12-2009, 09:52 PM

When I inject I do it in the sealed wrap and inject down. I let it set in fridge. Have done pinapple juice and JD. Gonna give your Dr Pepper recipe a try.

Garth57 · 04-13-2009, 07:23 AM

That looks awesome. Wish I had done one now!!

whiskey · 04-13-2009, 09:32 AM

Quote:

Originally Posted by Norcoredneck

When I inject I do it in the sealed wrap and inject down. I let it set in fridge. Have done pinapple juice and JD. Gonna give your Dr Pepper recipe a try.

I did the same thing. I left the wrapper on and inject it all over. Then I slid the injector between the plastic and meat and add the remainder of the of the marinade. Then it sat overnight.

04-12-2009, 02:44 PM	#1
whiskey Got Wood. Join Date: 11-18-07 Location: Clarksville, TN	Dr Pepper Ham - Whiskey Style 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. __________________ *** NOTE: The above statement is my opinion; please feel free to share it. However, it is not meant as a required replacement for your own opinion. If you do not agree with my opinion, form your own. ***

04-12-2009, 02:48 PM	#2
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	Looking Good!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

04-12-2009, 03:28 PM	#3
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	Dang that sounds and looks really good........... __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

04-12-2009, 05:43 PM	#4
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky	Sheww that looks good __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

04-12-2009, 05:50 PM	#5
1fastf7 On the road to being a farker Join Date: 03-31-09 Location: cottekill ny	that looks & sounds like a winner to me,,i just got away from the table & now im hungry again...thanks! __________________ The older i get-the faster i was!

04-12-2009, 05:57 PM	#6
bocephus Full Fledged Farker Join Date: 03-09-09 Location: cumberland md.	ok, now I know you said you read all these other posts, but have too and there are too many ways... so I would like to know, did you cure first or anything or just smoke, could you let the bretheran "or maybe just me... who knows" the proccess that it took to make such a great lookin ham??

04-12-2009, 06:03 PM	#7
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS	Those are some damn good looking hams. __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

04-12-2009, 06:04 PM	#8
sbramm is one Smokin' Farker Join Date: 02-18-09 Location: western MA	hmmmmm..... great looking eats! i have made coke spiral ham in the oven (sorry) that was stellar.... i too would like to know if this was cured or injected and smoked. if cured, how. inquiring minds want to know....!!! cheers, scott

04-12-2009, 08:03 PM	#9
whiskey Got Wood. Join Date: 11-18-07 Location: Clarksville, TN	Boy was this good! It really turned out better than I expected. This ham was a grocery store ham. It was a cheap bone in "smoked" "ready-to-cook" ham from Wal-mart. It was the only non-spiral ham that wally world had left on Saturday afternoon. I am way to lazy to cure a green ham myself. As good as this one turned out, I doubt I would ever attempt to cure one myself. Just for an idea of the cost, the ham weighed 19.5 pounds and cost 23.00 bucks. I don't think I would change anything for the next one. FYI, I cooked this pretty low. I probably averaged well below 225. The wind was blowing today and the wind was cold. I had to work to get to 225. It took right 8 hours and I pulled it at 140 internal. The outside was not dried out. The inside was super juicy. When carving after the rest period the meat was so moist and tender. Thanks to everyone for all the good tips posted on here. Give this one a try. __________________ *** NOTE: The above statement is my opinion; please feel free to share it. However, it is not meant as a required replacement for your own opinion. If you do not agree with my opinion, form your own. ***

04-12-2009, 08:52 PM	#10
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	Very nice ham. If you can inject marinade into a pre cooked or "ready to cook" ham, you can curea green ham. AND probably do it for a lot cheaper than you can buy it for. And even if it is slightly more expensive, you still get the satisfation of doing it from "scratch". Either way, it was your first one, you really enjoyed, and tha tis what matters. Congrats brother. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

04-12-2009, 08:59 PM	#11
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	It sure looks better than the 2 hams I done today.

04-12-2009, 09:42 PM	#12
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	Good lookin' eats right there! __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

04-12-2009, 09:52 PM	#13
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	When I inject I do it in the sealed wrap and inject down. I let it set in fridge. Have done pinapple juice and JD. Gonna give your Dr Pepper recipe a try. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

04-13-2009, 07:23 AM	#14
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA	That looks awesome. Wish I had done one now!! __________________ [I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker

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