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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.


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Unread 04-12-2009, 02:44 PM   #1
whiskey
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Default 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.
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Unread 04-12-2009, 02:48 PM   #2
N8man
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Looking Good!!!
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Unread 04-12-2009, 03:28 PM   #3
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Dang that sounds and looks really good...........
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Unread 04-12-2009, 05:43 PM   #4
Que-Dawg
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Sheww that looks good
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Unread 04-12-2009, 05:50 PM   #5
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that looks & sounds like a winner to me,,i just got away from the table & now im hungry again...thanks!
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Unread 04-12-2009, 05:57 PM   #6
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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??
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Unread 04-12-2009, 06:03 PM   #7
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Those are some damn good looking hams.
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Unread 04-12-2009, 06:04 PM   #8
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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
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Unread 04-12-2009, 08:03 PM   #9
whiskey
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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.
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Unread 04-12-2009, 08:52 PM   #10
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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.
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Unread 04-12-2009, 08:59 PM   #11
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It sure looks better than the 2 hams I done today.
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Unread 04-12-2009, 09:42 PM   #12
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Good lookin' eats right there!
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Unread 04-12-2009, 09:52 PM   #13
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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.
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Unread 04-13-2009, 07:23 AM   #14
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That looks awesome. Wish I had done one now!!
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Unread 04-13-2009, 09:32 AM   #15
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Quote:
Originally Posted by Norcoredneck View Post
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.
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