captndan
12-19-2011, 07:00 AM
My recipe for Dr. Pepper ham is the same as Whiskeys except I use less bourbon. Make sure the injectable is completely mixed. Remove the wrapping and put the ham on a pan. It's real easy to get to much injected which screws up the flavor. Give the ham at least an hour, at room temp to warm up and equalize the injection. Low and Slow for an already smoked ham. Pull at 140 and glaze. Couple hours back in the cooker. Let the cooker cool by it's self during this time. Remove and glaze again. Don't wrap the ham until it is close to room temp. I include a baggie of left over glaze, the customers love it. Don't ever give someone else the recipe. This is a real reputation builder.