The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-22-2010, 06:48 PM   #1
bobaftt
is one Smokin' Farker
 
Join Date: 04-12-08
Location: Chattanooga TN
Default Out of Date Pron from Thanksgiving Double Smoked ham

Didn't get a ton of pictures from thanksgiving but I did do a double smoked ham. I tweaked a recipe that I found on here and it does a fantastic ham.

Glaze for ham Paste for ham
Paste:
• 30 ml (2 tbsp) Dijon mustard
• 30 ml (2 tbsp) honey
• 30 ml (2 tbsp) ground black pepper
• 15 ml (1 tbsp) vegetable oil
• 15 ml (1 tbsp) cider vinegar
• 15 ml (1 tbsp) onion powder
• 15 ml (1 tbsp) paprika
• 10 ml (2 tsp) coarse salt

The night before you are planning to serve the ham, score the fatty side of the ham with wide criss cross cuts 0.6 cm to 1.2 cm (1/4” to 1/2”) deep. Combine paste ingredients in a small bowl. Apply the paste evenly over the entire ham. Cover with plastic wrap and refrigerate overnight. Remove ham from refrigerator and let stand at room temperature for about 45 minutes.

I should have written down how long to smoke it but I think I just followed the cooking and glazing instructions on the package. I used apple wood to smoke it with.





__________________
Weber 22 Smokey Mountain
Weber 14 Smokey Mountain
Weber Genesis 330 EP
bobaftt is offline   Reply With Quote




Old 12-22-2010, 08:25 PM   #2
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I gotta try one of these soon.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 12-22-2010, 09:09 PM   #3
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Looks mighty good!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Old 12-23-2010, 10:22 AM   #4
Judi
Found some matches.
 
Join Date: 12-08-10
Location: Coulterville, IL
Default

Yum-E. That looks very nice.
Judi is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Double smoked Cristmas eve Ham Pron pwa Q-talk 15 12-25-2011 08:12 AM
Thanksgiving Scalloped taters, double smoked ABTs pinkelephant Q-talk 9 11-26-2011 07:53 PM
Double Smoked Ham bobaftt Catering, Food Handling and Awareness 4 11-17-2010 05:51 PM
Double smoked ham sterlingsmoker Q-talk 7 05-28-2008 09:33 PM
Double Smoked Ham is on .. Q_Egg Q-talk 26 12-30-2006 08:58 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:21 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
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