Smoked ham... Any help with glazes?

[Phrasty]

Hey guys, Planning on doing some hams for the season ahead. My mother does a great traditional ham with pineapple, cherries & cloves in the oven that she has passed the recipe on to me, but apart from doing a traditional ham I wanted to do something that was a bit different... Been doing some checking around and I came up with this recipe for the glaze:

1 cup brown sugar, packed
1/2 cup honey
1/4 cup drippings from ham
1 tsp. grated orange peel
1 jar guava preserves/jam
2 tbsp. butter
2 tbsp dark rum

Gonna try it out tomorrow on a picnic ham for a test. What do you guys think about the recipe? Do any of you have any tried and tested recipes for a ham glaze that they wouldn't mind sharing with the brethren?? Are there any tips & tricks in doing a ham on the grill/smoker? Do you remove the skin from the start or do you take it off and score half way through? As always, thanks for the help guys

P.S. In an ideal world I'd cure my own but I don't have the fridge space for the amount of hams I'd like to sell. So I'm buying wet cured hams to use. Although I might do 2 cured from scratch as gifts for a couple loved ones

Cheers

[Neil]

http://www.bbq-brethren.com/forum/showthread.php?t=7096

Go to the above thread and scroll down to Jim Minion's post (post #14) about Dr. Chicken's Double Smoked Ham with the Sweet Kiss of Death Injectable Marinade. This ham is the absolute best IMHO:

Neil
Babbling Farker

Below is the post I made after I first tried this ham. This is now the only way I cook ham.




Join Date: 06-04-04
Location: St. Joseph, MI Ham Nirvana

--------------------------------------------------------------------------------

Thank you Mr. Jim Minion. First for posting the Dr. Chicken's Double Smoked Ham Recipie and second for rescuing my efforts. I was afraid I had farked up the ham by bringing it to an internal temp of 143 way to soon. I had it wrapped in foil and in the cooler sans the glaze by 5:30 am for a 4:00 pm dinner. Spoke to Jim Minion for advice and he suggested I proceed to glaze the ham but not in the oven, told me to use a torch then slice it, place in its juices and keep it warm. Family went nuts over it. Best damn ham any of us had ever eaten. For the record started out with a 15# Cook's whole bone in ham and substituted a 1/2 stick of butter for the butterpecan extract. Thanks again Jim.

I've since found a Watkins Products distributor to buy my extracts from and they are superb.

[Phrasty]

Thanks Neil, I've seen that thread. It does look like a great recipe. I do have one question about it though. Does he not take the skin off at all with his hams? Because in his first step he scores the outer skin and doesn't make reference to removing it. How does that turn out?

Cheers

[jestridge]

I did one with a cherry glaze last year it turn out great

[kickassbbq]

Here's what I do.
Glaze

1/4 Cup Maple Syrup
1/4 Cup Jack Daniels
1 Tbs. Dijon Mustard
1 Tsp. Black Ground Pepper

[Wampus]

I've done the following recipe about 6 times. It's KILLER!
My favorite part IS the glaze. It's easy!
Here's the link:
http://www.virtualweberbullet.com/ham1.html

And here's the finished product:


Very similar to your glaze, it looks like. Only a few simple ingredients. Turns out great every time.


Good luck!

[boatnut]

here's my "go to" recipe I use for my hams.

http://bradleysmoker.com/maple-bisquette-recipes.asp#5

[Phrasty]

Thanks Guys, Some nice ideas here!
Wampus that ham looks damn good brother! Did you smoke without the skin for the entire cook, or did you take it off half way?

Well Thanks everyone. I have my ham on the smoker now.. will update with some pics later on.

Cheers

[Phrasty]

Well I must say I was quite impressed with this "tester" ham. I was sloppy on the scoring prep only cuz I did it late lastnight, but other than that perfect in my books! Only thing I might try next time is injecting some flavor into the ham itself the night before. So what you guys think?

Cheers.

[ThomEmery]

Been using Texas Pepper Jelly, Pineapple Habanero

[btcg]

You did great! Better not let me carve it... I'd hit a HUGE piece!

[Phrasty]

Originally Posted by btcg

You did great! Better not let me carve it... I'd hit a HUGE piece!

lol Your welcome to it bro.. Went with my rum guava glaze this time around. I'm surprised how well the guava goes with the ham and the almond smoke. The next couple hams I do I'll try out different techniques and compare, but I'm pretty happy with how it turned out. Only have to "pretty it up" now.. lol

Cheers

[OakPit]

Looks like you've got it nailed. Good looking ham.

[OakPit]

Originally Posted by ThomEmery

Been using Texas Pepper Jelly, Pineapple Habanero

Great suggestion Thom - Im gonna try that one.

[BobBrisket]

I make my own with 3 simple ingredients. (Pretty much what Thom suggested, but my own take) One jar of you favorite preserve, (My favs are raspberry, blackberry, peach, and orange marmalade), one cup or so of chardonnay (or a sweeter white or blush) and one habanero.

Toss all of preserve and wine in a sauce pan and reduce it slowly. Till it becomes thinned out. You may need another half cup of wine. At that point, toss in the habanero(cut in half). The longer you leave it in, the stronger the heat! Don't you have some kinda hot pepper down there in Jamaica, Mon?
For a little subtle background flavor.........ginger, cumin, or curry. Not all of em, but one or de udder!

Bob