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Old 04-13-2009, 10:47 AM   #16
Big George's BBQ
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That looks great
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Old 12-15-2011, 06:51 PM   #17
whiskey
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To the top for Christmas! I have made this ham 4 more times and I am happy with the recipe. I am making one tonight for the office Christmas party tomorrow.
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Old 12-15-2011, 07:36 PM   #18
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That Ham looks VERY tasty....
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Old 12-16-2011, 01:55 PM   #19
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Kinda off topic but has anyone done something similar with a spiral ham? Does it dry out too much?
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Old 12-16-2011, 03:26 PM   #20
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Whiskey, thanks for the bump, that looks so good and just made it to my xmas menu.
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Old 12-16-2011, 04:21 PM   #21
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Quote:
Originally Posted by whiskey View Post
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.
Wow, that looks so darned good!
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Old 12-18-2011, 06:11 PM   #22
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Ok you win! I know what I'm making for Christmas Dinner!
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Old 12-18-2011, 09:38 PM   #23
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Quote:
Originally Posted by ComputerMike View Post
Kinda off topic but has anyone done something similar with a spiral ham? Does it dry out too much?
OK, at the risk of being banished from the BBQ Brethren, I will admit that I tried this recipe on a spiral cut ham, in the oven. GASP! It was ok. The injected flavor was there, but of course it was missing the smoke and that is what really makes it good. The problem with a spiral cut is that it's already fully cooked, so you can't smoke it for 7-8 hours without ruining it. You can get some smoke flavor, if you smoke it, just don't cook it too long.

The "ready to cook" whole ham is the best bet. The sweet smoky melting fat is so freakin' tasty!
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Old 12-18-2011, 09:43 PM   #24
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Quote:
Originally Posted by whiskey View Post
To the top for Christmas! I have made this ham 4 more times and I am happy with the recipe. I am making one tonight for the office Christmas party tomorrow.
To update on the last cook:

23 pound whole ham on an electric smoker @ 225 degrees took 7 hours to hit 140 degrees internal. I used a remote thermometer and didn't open the door until it was at 140 internal. The two previous hams were around 20 pounds and took 7 1/2 and 8 hours respectively. They included much more door opening cause relatives were around and wanted to "see it". I have taken to glazing after I take them off, before and after resting. This keeps from making such a mess in the smoker and I can't tell any difference.
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Old 12-18-2011, 10:31 PM   #25
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That looks great. I have never tried smoking a ham. After seeing that it is going on my list. Might have to try it for Christmas this year.
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Old 12-22-2011, 08:04 PM   #26
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As I have spent my nite reading about your ham I have no overnite to do my hams for tomorrow nite but you can bet your bottom dollar I'm usin this recipt!
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Old 12-22-2011, 08:26 PM   #27
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daggone that ham looks tasty! Thanks for the bump whiskey :)
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Old 12-22-2011, 08:43 PM   #28
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Fan-farking-tastic!
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Old 12-23-2011, 02:23 AM   #29
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Quote:
Originally Posted by whiskey View Post
OK, at the risk of being banished from the BBQ Brethren, I will admit that I tried this recipe on a spiral cut ham, in the oven. GASP! It was ok. The injected flavor was there, but of course it was missing the smoke and that is what really makes it good. The problem with a spiral cut is that it's already fully cooked, so you can't smoke it for 7-8 hours without ruining it. You can get some smoke flavor, if you smoke it, just don't cook it too long.

The "ready to cook" whole ham is the best bet. The sweet smoky melting fat is so freakin' tasty!
Yeah, I was given a spiral ham and instead of the ol oven method I'm going to attempt to smoke it. God, hopefully this thing doesn't dry out.

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Old 12-23-2011, 08:10 AM   #30
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Quote:
Originally Posted by brickie View Post
Yeah, I was given a spiral ham and instead of the ol oven method I'm going to attempt to smoke it. God, hopefully this thing doesn't dry out.

brickie
It will lose some moisture, but if you truss it up tightly and place it on your grate with the spiral cuts horizontal to help hold in the juices I think you should be OK...The tricky part is getting it to sit that way. I have had to trim the butt end to get a "flat spot", and that wastes a sliver.FWIW
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