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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 12-23-2011, 08:32 AM   #31
KingRanch450
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That is perfect for my wife and I. She loves Dr. Pepper....I love Bourbon and we both love ham!!!! Woooo Hoooo....can't wait to try this one. Thank u sir
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Unread 12-23-2011, 06:26 PM   #32
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The Mrs. is doubtful cuz she likes the way I've been doing them. But all three hams get this treatment this Christmas. I went to the store and picked up the ingredients that we didn't have already. :)
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Unread 12-23-2011, 06:32 PM   #33
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I really want to try this one for Christmas. A little concerned about how sweet it turns out with the injection though? I usually dont inject and just glaze with brown sugar and butter. Can any of you with experience chime in? I know the answers may be subjective, but I guess I am just looking for a general consensus.
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Unread 12-23-2011, 06:47 PM   #34
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Sorry if I missed this but I was wondering how far in advance you are injecting? The ham looks awesome.
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Unread 12-23-2011, 08:56 PM   #35
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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.
I've been back to this thread at least four times just to look at this ham. Wow!
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Unread 12-23-2011, 09:02 PM   #36
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Quote:
Originally Posted by halfasian View Post
I really want to try this one for Christmas. A little concerned about how sweet it turns out with the injection though? I usually dont inject and just glaze with brown sugar and butter. Can any of you with experience chime in? I know the answers may be subjective, but I guess I am just looking for a general consensus.
I usually inject with a mixture of pineapple juice, maraschino cherry juice, ground ginger and brown sugar. The hams turn out really good and are not too sweet for any that have tasted them. This Whiskey recipe should be great.

bluenote07:
I inject the night before and rest in the fridge until an hour or so before putting them on the smoker.
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Unread 12-25-2011, 10:50 PM   #37
James Montigny
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I used this for Christmas dinner and it worked out very well, thank you for the recipe.
The leftover Jim Beam and Dr. Pepper made a great drink to pass the time while it cooked :)
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