ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-09-2006, 05:54 AM   #1
Trout_man22
is One Chatty Farker
 
Trout_man22's Avatar
 
Join Date: 05-16-04
Location: Colonial Heights, Virginia
Downloads: 3
Uploads: 0
Default Thanksgiving Dinner

Again we find ourselves at that time of year again, and before we start to scramble and forget to buy the needed ingredients for the brethren favorite ham I bring it back again for your enjoyment. I make this several times a year and will inject it 24 hours in advance this allows the marinade to “set up” but I also do not use it full strength. I do not like the taste of the Butter Pecan extract so I leave it out. This recipe was in the original thread :http://www.bbq-brethren.com/forum/showthread.php?t=7096 Brought to us by Jim Minon



Shopping List


brown sugar
maple syrup (use dark grade B)
honey
cider vinegar
Worcestershire sauce
instant coffee granules
ground mustard
orange juice concentrate
light Karo syrup
Amaretto liqueur (use the real stuff it makes a difference)
Watkins brand Butter Pecan extract
Rum extract
Orange extract
Vanilla extract


Dr. Chicken’s Double Smoked Ham

Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!

Update: Use a full shank ham if you want. They work wonderful and they leave less good eatin' areas exposed to the heat to dry out. I've cooked up to a 26 lbs full shank ham. Absolutely one of the best too! An uncooked ham works well too. That way you don't have to limit yourself when choosing a ham.

Glazing Sauce:

½ cup brown sugar
¼ cup maple syrup (use dark grade B real maple syrup if available)
¼ cup honey
2 Tbsp cider vinegar
1 – 2 Tbsp Worcestershire sauce
2 Tbsp instant coffee granules (use a good brand because it makes a difference)
1 Tbsp dry ground mustard
2 Tbsp orange juice concentrate (a good brand provides better flavor)

Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.

Cooking instructions for the oven:

Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° - 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!

Cooking instructions for ceramic cooker cooking:

This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or “low & slow” type cooking. Do not tent over ham if done on grill, water smoker or other cooker; this would prevent smoke from penetrating the ham.

Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. ( the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure; you don’t want the ham frozen hard!

If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.)

Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°. A couple of books suggest 145° and 160° respectively. Shirley O. Corriher in her book “Cook Wise” suggests 140°. We found this to be exactly right. After removing from the Egg, it will climb up to 145° internally. The ham will retain it moistness and the flavor will go thru out the ham this way.

Update: Pull the ham from the cooker at 135° internal. Even if it is an "uncooked" ham. Jim Minion and I have been playing around on this issue. Both of us feel 135° internal is enough to carry the ham up to 145° internal while you let it rest wrapped in foil for an hour or so. I wrap the ham in a double wrap of heavy duty foil. That seals the juices inside (relatively speaking!) and keeps the ham from starting to dry out during the resting period. The 135° internal temperature suggestion is right in line with Shirley O. Corriher and her book "Cook Wise". This is one gal that has her act together! It is a great reference book for a lot of things. Start your cooking process at 225° on the dome thermometer of your ceramic cooker. Then let it gradually creep up to 250° to 260°. The 275° suggested temp. is a bit too high, in my opinion and after cooking 50 to 60 of these over the last 3 or 4 years.

Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°.

NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to “hock” your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color!

Update: Use the "Dr. Chicken's Sweet Kiss of Death" injectable marinade recipe to take the ham up 3 or 4 notches. I can't emphasize enough how much the injectable marinade adds to the finished product.

If you start glazing the ham at 120° internal, you'll only have to apply the glaze twice. Do this 30 minutes apart. That way you won't lose a lot of cooking time trying to apply it every 15 minutes. 2 applications of the glaze will do a wonderful job if you make sure you get it into the cut areas.

NOTE: Don't use a spiral cut ham. They tend to dry out too easily!

Sweet Kiss of Death Injectable Marinade

Ingredients:

1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water)
1 Cup of light Karo syrup (make sure it is light Karo brand syrup)
1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference)
2 Tbs of Watkins brand Butter Pecan extract
1 Tbs of Rum extract (again, I used Watkins because of the better taste than store bought)
1 tsp of Orange extract
1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run)

Directions for blending:

Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup.

Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room temperature.

Directions for use:

Wrap ham in 2 layers of plastic wrap before starting the injection process.

Using a marinade hypodermic syringe, inject at least 2 fluid ozs. Per pound of meat in a grid pattern through out the entire ham and don’t be afraid to use up to 3 ounces per pound of meat. Continue to inject the marinade into the ham until the entire amount of marinade is injected evenly into the ham.

Cook the ham as shown in the “Double Smoked Ham” recipe. Be sure to you your favorite wood for smoke flavoring. Do not cook the ham beyond 140° internal to prevent over cooking and drying out the ham.
__________________
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.
Trout_man22 is online now   Reply With Quote


Unread 11-17-2006, 06:27 PM   #2
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Just bringing this thread back to the top for Thanksgiving time. I went looking for it and see that Trout just posted it on 11/6. This is a Thanksgiving treat!!
__________________
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
Brauma is offline   Reply With Quote


Unread 11-17-2006, 07:07 PM   #3
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Trout man22

A guy that is a member on another forum that I hang out on is an acquaintance of Dave Spence. He tells me that the amount of orange extract in the Sweet Kiss of Death Injectable Marinade should be 1/4 teaspoon, not 1 teaspoon. Apparently this was a typo early on and was not corrected. (I can buy into this theory because I thought my first couple had too strong of an orange flavor, later I cut back on the orange.)

Within the post below (from another forum), Dr. Chicken says that 2 teaspoons of orange concentrate can be substituted for orange extract in the marinade. (This is not to be confused with the 2 tablespoons of orange concentrate called for in the glaze)

Anyway, I have a copy of the full post from Dr. Chicken that starts off:

Folks,
I am delighted and at times shocked that My "Double Smoked Ham" recipe and the "Sweet Kiss of Death" injectable marinade has gone over so well. Not just on this forum but and 3 or 4 other forums that many of you visit.
After doing this recipe exactly like it is 70 or 80 times, I've begun to "tweak" it. Not because it needed "tweaking", but because some of my original ingredients are hard to find. This past summer I took over as Division Mgr. for a company in NW
Texas. Now I'm really having problems finding some of my listed ingredients.


With that in mind, here are some hints to some alternative ingredients in the original recipes...

I will PM the full post to you, and if you feel some of this advice is appropiate to your post, by all means add it.


__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 11-17-2006, 08:50 PM   #4
Q_Egg
is One Chatty Farker
 
Q_Egg's Avatar
 
Join Date: 05-06-06
Location: St George, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thirdeye
A guy that is a member on another forum that I hang out on is an acquaintance of Dave Spence. He tells me that the amount of orange extract in the Sweet Kiss of Death Injectable Marinade should be 1/4 teaspoon, not 1 teaspoon.
Within the post below (from another forum), Dr. Chicken says that 2 teaspoons of orange concentrate can be substituted for orange extract in the marinade. (This is not to be confused with the 2 tablespoons of orange concentrate called for in the glaze)
.... Christmas time is our ham time and this seems like a great and different recipe. Many thanks for the 'orange extract' correction !

Regards,
__________________
Tom B.
[FONT=Garamond]aka tommy_bandera
----------------------------------
GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
Q_Egg is offline   Reply With Quote


Unread 11-17-2006, 09:33 PM   #5
Trout_man22
is One Chatty Farker
 
Trout_man22's Avatar
 
Join Date: 05-16-04
Location: Colonial Heights, Virginia
Downloads: 3
Uploads: 0
Default

Thanks, I never had a problem with the amout of orange extract but the butter pecan was the problem for me. I'll try it with a little less orange this time around. I have a 40 lb fresh ham waiting on me.
__________________
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.
Trout_man22 is online now   Reply With Quote


Unread 11-20-2006, 09:07 AM   #6
jt
Babbling Farker
 
jt's Avatar
 
Join Date: 02-10-04
Location: BFE
Downloads: 0
Uploads: 0
Default

Thanks for bringing this back to the top, guys. I'd like to try this at Christmas.
__________________
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 10 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E



jt is offline   Reply With Quote


Unread 11-23-2006, 07:30 PM   #7
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Just a note on the Sweet Kiss of Death marinade. I used 1 tsp of the Orange extract and I still think it was too much. Every now and again I get a bite that is almost sickening sweet. Next time I'll use 1 Tbsp of orange juice concentrate and see if it makes a difference.

The glazing sauce though was the cats ass!!!!! Man was that good ham. I'm still munchin on it.
__________________
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
Brauma is offline   Reply With Quote


Unread 11-24-2006, 12:02 AM   #8
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Brauma
Just a note on the Sweet Kiss of Death marinade. I used 1 tsp of the Orange extract and I still think it was too much. Every now and again I get a bite that is almost sickening sweet. Next time I'll use 1 Tbsp of orange juice concentrate and see if it makes a difference.

The glazing sauce though was the cats ass!!!!! Man was that good ham. I'm still munchin on it.
Check out my post in slot #3 for Dr. Chicken's correction and substitution amounts on the orange.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 11-24-2006, 07:39 AM   #9
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Fark, I read your post and made the correction in the computer file but not on the recipe that I had already printed off. When I saw 1 tsp for orange and all others were 1 Tbsp, I ASSUMED that was the corrected figure.

Its not a problem though. Im making ham sammiched to take to work today. Its just that every now & again I hit a pocket of that injection and it jumps out at ya.
__________________
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
Brauma is offline   Reply With Quote


Unread 11-24-2006, 03:38 PM   #10
Q_Egg
is One Chatty Farker
 
Q_Egg's Avatar
 
Join Date: 05-06-06
Location: St George, UT
Downloads: 0
Uploads: 0
Default

... sounds like there are many ham choices which will produce a very good result. Mine will be for a very small group and limited leftovers.
Any more comments on a particular ham cut and 'brand' which works very well in this recipe. Otherwise Cooks 1/2 shank becomes the default, but I suspect there may be a couple other strong alternatives out there. I'm not sure I could find a hickory smoked version without a specific reference I can ask for.
__________________
Tom B.
[FONT=Garamond]aka tommy_bandera
----------------------------------
GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
Q_Egg is offline   Reply With Quote


Unread 11-24-2006, 05:56 PM   #11
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Q_Egg
... sounds like there are many ham choices which will produce a very good result. Mine will be for a very small group and limited leftovers.
Any more comments on a particular ham cut and 'brand' which works very well in this recipe. Otherwise Cooks 1/2 shank becomes the default, but I suspect there may be a couple other strong alternatives out there. I'm not sure I could find a hickory smoked version without a specific reference I can ask for.

Korbert is my ham of choice. That may be regional, I'm not sure, but has served us well for years.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 05-29-2007, 01:41 PM   #12
BigHam
Is lookin for wood to cook with.
 
Join Date: 10-18-06
Location: Des Moines Iowa
Downloads: 0
Uploads: 0
Default Kor-bert

Kor-Bert is regional, but can be shipped all over the US. I just double smoked one for Memorial Day...it was awesome.
__________________
BigHam
[URL="http://www.holysmokehams.com"]www.holysmokehams.com[/URL]
[COLOR=DarkRed]"Ham so good, Grandpa prays with one-eye open!"[/COLOR]

For Fun: 4ft Southern Yankee Rotisserie Trailer
BigHam is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Boy Scout Thanksgiving dinner, Scout style! speedrcer1 Q-talk 28 11-14-2011 01:00 PM
Thanksgiving mtjc111 Q-talk 8 11-12-2010 06:55 PM
The Dr. is in for Thanksgiving Jorge Q-talk 18 11-25-2009 09:43 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:08 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts