oifmarine2003
Babbling Farker
- Joined
- Nov 26, 2012
- Location
- Cedarburg, WI
I had a ham from last years butcher that I needed to eat. Decided now was a good time to do it.
I brined the ham previously.
I fired up my stainless drum smoker (Eleanor), tossed in some pecan chunks, and let her settle in at 300.
As the ham neared completion, I mixed up a glaze that consisted of 1.5 cups brown sugar and 1/2 cup honey. Thanks to Buccaneer for sending me the organic honey all the way from the land of OZ. It is awesome! I glazed the ham at 120 IT and then again at 135.
Pulled at 145.
This sucker was juicy! Here is a quick video while I was carving:
[ame]http://youtu.be/_e2z034XKCs[/ame]
And my entry shot for both the "with a bone" and "ham" throwdowns: :shocked::shocked::icon_blush::icon_blush:
I brined the ham previously.
I fired up my stainless drum smoker (Eleanor), tossed in some pecan chunks, and let her settle in at 300.
As the ham neared completion, I mixed up a glaze that consisted of 1.5 cups brown sugar and 1/2 cup honey. Thanks to Buccaneer for sending me the organic honey all the way from the land of OZ. It is awesome! I glazed the ham at 120 IT and then again at 135.
Pulled at 145.
This sucker was juicy! Here is a quick video while I was carving:
[ame]http://youtu.be/_e2z034XKCs[/ame]
And my entry shot for both the "with a bone" and "ham" throwdowns: :shocked::shocked::icon_blush::icon_blush:
