Dr. Chicken’s Double Smoked Ham - Page 3

qman · 11-25-2005, 05:48 AM

Very fine looking ham indeed, kevin.

Neil · 11-25-2005, 07:57 AM

I did another Dr. Chicken Double Smoked Ham yesterday using a Cumberland Gap semi-boneless ham. The butt bone and shank bone were both removed so only the long bone in the center remained. I will never use another semi-boneless. All of the Sweet Kiss of Death Injectible Marinade leaked out!! It was still good and I received plenty of compliments on the ham but it was not up to my standards. I went to 5 different gocery stores trying to find a whole bone-in ham and the best I could come up with was the semi-boneless. Never again.

Jeff_in_KC · 11-25-2005, 11:33 AM

Hell Neil, I had a Cook's whole bone-in ham and about 80% of my injectable Dr. Death marinade leaked out by morning too. But it still had an awesome taste! you could definitely taste the Amaretto... MANY compliments (on the done part anyway...).

Bigmista · 11-25-2005, 11:58 AM

Good looking Ham Kevin! I used the Dr. Chicken Glaze on the outside and was going to glaze the slices but my wife and kid tasted the ham after I smoked it and threatened my life if I dared to do anything else to it.

I guess it tasted pretty good.

Trout_man22 · 11-26-2005, 03:36 PM

We have about 3lbs of a 26# left as Mister said it must have been good

wsm · 12-01-2005, 05:30 PM

Quote:

Originally Posted by Trout_man22

If you can not find the Watkins items in your area (like me) you can order it on line at:

www.WatkinsOnline.com

I ordered my Watkins stuff from http://www.qualityextracts.com/ and saved a couple of bux on shipping

Brauma · 12-01-2005, 06:13 PM

Quote:

Originally Posted by wsm

I ordered my Watkins stuff from http://www.qualityextracts.com/ and saved a couple of bux on shipping

Cool. Thanks for the link. I dropped the ball and forgot to order my extracts for the double smoked ham for T-Day. I do plan to do a ham for Xmas though. Always nice to have a secondary store for goods.

BlueIdTxan · 12-02-2005, 06:44 AM

I keep seeing problems with locating a bone in ham. Are there no Meat markets/Butcher shops where you can go to get them???? Just curious

Brauma · 12-02-2005, 07:35 PM

A big $5 thanks to WSM for the link to QualityExtracts. Although their site charges .50c more for the rum extract, the over all cost is $5 less. Ive ordered my extracts to do the double smoked ham and all I need to buy now is the Karo. I bought some of that good sqaure top Amaretto the other day and Im really looking forward to getting into that several times before and after the ham. I like to spill it in coffee. It's the cat's ass.

Kevin · 12-02-2005, 07:43 PM

Amaretto is good in coffee,capuccino,hot chocolate,my belly, and most anywhere else ingested. Believe it or not, if you eat a little too much, not that any of us ever does, it is an excellent remedy for indigestion. Better than a rolaid.

Ron_L · 12-03-2005, 10:31 AM

Not to mention Amaretto Stone Sours and Bocce Balls Jello Shots...

Amaretto Stone Sour recipe

1 part amaretto almond liqueur
1 part sweet and sour mix
1 part orange juice

Shake and serve over ice in a tall glass.

Bocce Ball Jiggle Shots

2 small box (or one large) orange jell-o
1 cup boiling water
1/2 cup amaretto

Mix Jello, boiling water and Amaretto and let cool.

Pour into 2-ounce cups or a large pan and chill. If in a large pan, cut
into two ounce or smaller servings before serving.

Ron_L · 12-24-2005, 11:50 AM

I'm about to put my first Dr. Chicken Ham into the cooker for dinner tonight. The resipe says to allow about 30 minutes per pound at 225 degrees. Are you guys seeing this as pretty typical? I'll probably put it in a bit early just in case it takes longer. Will the ham be OK in a cooler for an hour or so if needed?

kcquer · 12-24-2005, 07:14 PM

Ron, timing should be real close. The big variable there will be how cold your ham is when you start. It will be fine in the cooler. Hope you enjoy it, the glaze is AWESOME!!

Ron_L · 12-24-2005, 09:53 PM

It came out wonderful. I took the left over glaze and reduced it and used it as a sauce for the meat. Great stuff!

willkat98 · 12-25-2005, 06:41 PM

Quote:

Originally Posted by BlueIdTxan

I keep seeing problems with locating a bone in ham. Are there no Meat markets/Butcher shops where you can go to get them???? Just curious

Blue, looks like your comment passed by, or maybe it was addressed in another thread and I missed it.

a little closer to Christmas (ie. RIGHT NOW!!) go to any of your larges chain stores. Looks for a Cooks, Smithfield, or Honey Farm or something like that, bone in ham shank (not spiral sliced, from what I read in therecipe).

The stores are loaded with them.

We had a 10.5 pounder tonight of the spiral sliced variety in the oven, but I can't wait to try this double smoked recipe.

And oh yeah, its like 1.69# here. Less this week, as the fresh hams (versus frozen) have a shorter shelf life.

11-25-2005, 05:48 AM	#31
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	Very fine looking ham indeed, kevin. __________________ qman Para Bellum

11-25-2005, 07:57 AM	#32
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	I did another Dr. Chicken Double Smoked Ham yesterday using a Cumberland Gap semi-boneless ham. The butt bone and shank bone were both removed so only the long bone in the center remained. I will never use another semi-boneless. All of the Sweet Kiss of Death Injectible Marinade leaked out!! It was still good and I received plenty of compliments on the ham but it was not up to my standards. I went to 5 different gocery stores trying to find a whole bone-in ham and the best I could come up with was the semi-boneless. Never again. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

11-25-2005, 11:33 AM	#33
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Hell Neil, I had a Cook's whole bone-in ham and about 80% of my injectable Dr. Death marinade leaked out by morning too. But it still had an awesome taste! you could definitely taste the Amaretto... MANY compliments (on the done part anyway...). __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

11-25-2005, 11:58 AM	#34
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Good looking Ham Kevin! I used the Dr. Chicken Glaze on the outside and was going to glaze the slices but my wife and kid tasted the ham after I smoked it and threatened my life if I dared to do anything else to it. I guess it tasted pretty good. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

11-26-2005, 03:36 PM	#35
Trout_man22 is One Chatty Farker Join Date: 05-16-04 Location: Colonial Heights, Virginia Downloads: 3 Uploads: 0	We have about 3lbs of a 26# left as Mister said it must have been good __________________ Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly ! "God either exists or He doesn't.... I believe in God." Blaise Pascal I'm a sinner, I regret my sin and will try to never do it again.

12-02-2005, 06:44 AM	#38
BlueIdTxan Got Wood. Join Date: 11-19-05 Location: Fort Worth Tx Downloads: 0 Uploads: 0	I keep seeing problems with locating a bone in ham. Are there no Meat markets/Butcher shops where you can go to get them???? Just curious __________________ [FONT=Book Antiqua][COLOR=blue]Blue[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Get it today cause dang sure gonna gone tommrow :biggrin: [/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Kinsford Kettle[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Magma SS Gass grill[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Brinkman Charcoal Smoker[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Bandera (with mods)[/COLOR][/FONT]

12-02-2005, 07:35 PM	#39
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	A big $5 thanks to WSM for the link to QualityExtracts. Although their site charges .50c more for the rum extract, the over all cost is $5 less. Ive ordered my extracts to do the double smoked ham and all I need to buy now is the Karo. I bought some of that good sqaure top Amaretto the other day and Im really looking forward to getting into that several times before and after the ham. I like to spill it in coffee. It's the cat's ass. __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

12-02-2005, 07:43 PM	#40
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Amaretto is good in coffee,capuccino,hot chocolate,my belly, and most anywhere else ingested. Believe it or not, if you eat a little too much, not that any of us ever does, it is an excellent remedy for indigestion. Better than a rolaid. __________________ Kevin

12-03-2005, 10:31 AM	#41
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Not to mention Amaretto Stone Sours and Bocce Balls Jello Shots... Amaretto Stone Sour recipe 1 part amaretto almond liqueur 1 part sweet and sour mix 1 part orange juice Shake and serve over ice in a tall glass. Bocce Ball Jiggle Shots 2 small box (or one large) orange jell-o 1 cup boiling water 1/2 cup amaretto Mix Jello, boiling water and Amaretto and let cool. Pour into 2-ounce cups or a large pan and chill. If in a large pan, cut into two ounce or smaller servings before serving. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-24-2005, 11:50 AM	#42
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I'm about to put my first Dr. Chicken Ham into the cooker for dinner tonight. The resipe says to allow about 30 minutes per pound at 225 degrees. Are you guys seeing this as pretty typical? I'll probably put it in a bit early just in case it takes longer. Will the ham be OK in a cooler for an hour or so if needed? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-24-2005, 07:14 PM	#43
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	Ron, timing should be real close. The big variable there will be how cold your ham is when you start. It will be fine in the cooler. Hope you enjoy it, the glaze is AWESOME!!

12-24-2005, 09:53 PM	#44
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	It came out wonderful. I took the left over glaze and reduced it and used it as a sauce for the meat. Great stuff! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

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