Easter Smoked Ham.....hit me with your favorite glaze recipes

[Wampus]

Going to do 2 smoked hams this weekend for Easter Dinner.
I have a go to glaze (mustard & whiskey) but I'm thinking of trying something different.

I like to glaze for the last 1/2 hour of cooking.

Anyone got a favorite glaze?



What say you Brethren?

[frohe]

Going to do 2 smoked hams this weekend for Easter Dinner. I have a go to glaze (mustard & whiskey) but I'm thinking of trying something different. I like to glaze for the last 1/2 hour of cooking.
Anyone got a favorite glaze?


Better Than Plum Sauce
Yield: 1 1/2 cups


2 tsp crisco® canola or vegetable oil
2 tbsp onion, finely diced
2 cloves garlic, chopped
2 tsp fresh ginger, finely chopped
1/4 tsp chili flakes (optional)
1 cup smucker’s® pure apricot jam
2 tbsp rice vinegar or white vinegar
2 tbsp water
1 tbsp brown sugar

1. Heat oil in a small saucepan. Add onion, garlic and ginger. Cook for 2-3 minutes until soft. Add chili flakes if desired and cook for 30 seconds.
2. Add remaining ingredients. Stir well to combine. Bring to a boil, lower heat and cook mixture for 2 minutes.
3. Cool and refrigerate overnight to allow the sauce to thicken. Store in the refrigerator for up to 2 weeks.

Enjoy!

[BBQ Bandit]

Dr. Chicken double smoked ham + with his Dr. Chicken's Sweet Kiss of Death Injectable Marinade = killer.

[Wampus]

Dr. Chicken double smoked ham + with his Dr. Chicken's Sweet Kiss of Death Injectable Marinade = killer.

THAT looks really awesome. Kinda complicated, but the best things always are eh?!

[BobBrisket]

I keep it simple. Some fruit preserve (the chunky stuff) in a sauce pan and warm and thin out with some good white wine. I then float a habanero or a jalapeno till it gets the heat I desire. At times I've added some salt to balance out the heat.
My favorite, while the end color won't be very attractive, is a raspberry marmalade or jelly, reduced with a reisling or moscato and float a habanero.

[chicagokp]

I'm pondering the Dr Chicken's recipe, but don't know if I can source all the ingredients in time.....

I'll be watching this thread for other options.

I have a lovely 21 pound southern Indiana ham waiting for some attention. It's from Merkley's in Jasper.

[cheez]

I've done the Dr. Chicken ham a couple of times, and yeah, it's killer. Think I'll be doing one again this weekend.

[Grabnabber]

I keep it simple. Some fruit preserve (the chunky stuff) in a sauce pan and warm and thin out with some good white wine. I then float a habanero or a jalapeno till it gets the heat I desire. At times I've added some salt to balance out the heat.
My favorite, while the end color won't be very attractive, is a raspberry marmalade or jelly, reduced with a reisling or moscato and float a habanero.

Do you cut slits in the chile?

[Phrasty]

Hey Wamp, Personally one of my favorite finishes on a ham isn't really a glaze but it's really awesome! It's pretty much 1/3-2/3 or 1/2 to 1/2 black pepper to brown sugar... I did it in this thread. (http://www.bbq-brethren.com/forum/showthread.php?t=122963) You can add other spices to it as well. Some cinnamon, cloves, whatever you want. Just give the ham a coat of mustard and lay the sugar on thick. I do it when the meat hits about 130˚ and then i sugar the hams and crank up the heat to 275-300 and the sugar forms an amazing shell. That's my vote bro!

http://i9.photobucket.com/albums/a84/phrasty/2011%20Hams/d5c527b6.jpg

http://i9.photobucket.com/albums/a84/phrasty/2011%20Hams/77eb4c86.jpg

http://i9.photobucket.com/albums/a84/phrasty/2011%20Hams/09136ace.jpg

Cheers

[BobBrisket]

Do you cut slits in the chile?

Yup. I do a cross cut. Enough to let the liquid in and let the heat out, but most of the seeds stay in.

[Wampus]

Hey Wamp, Personally one of my favorite finishes on a ham isn't really a glaze but it's really awesome! It's pretty much 1/3-2/3 or 1/2 to 1/2 black pepper to brown sugar... I did it in this thread. (http://www.bbq-brethren.com/forum/showthread.php?t=122963) You can add other spices to it as well. Some cinnamon, cloves, whatever you want. Just give the ham a coat of mustard and lay the sugar on thick. I do it when the meat hits about 130˚ and then i sugar the hams and crank up the heat to 275-300 and the sugar forms an amazing shell. That's my vote bro!

http://i9.photobucket.com/albums/a84/phrasty/2011%20Hams/d5c527b6.jpg

http://i9.photobucket.com/albums/a84/phrasty/2011%20Hams/77eb4c86.jpg

http://i9.photobucket.com/albums/a84/phrasty/2011%20Hams/09136ace.jpg

Cheers


THAT looks really good Phrasty!
I'd think that that much sugar would burn with the higher heat. How long is the sugar on the heat for? I'm assuming you're brining the IT to what....155ish? Is that a double smoked cook (precooked ham)?

Does the crust crumble off when slicing? The reason I ask is because I'm doing 2 hams and plan to slice and vacuum seal the leftovers for lunchmeat. Just wondering if the "crust" will be a mess?

[mytmouz]

THAT looks really awesome. Kinda complicated, but the best things always are eh?!

I did that for Christmas, it wasn't too hard. I would cut WAAAYYY back on the orange extract next time. But, there will be a next time...

[deguerre]

Oakridge HDD and Pineapple glazed twice smoked ham sammiches
On Thanksgiving we did a fully cooked smoked ham on the kettle with a glaze. The kettle was dialed in to ~300 with some hickory chunks for smoke. The ham was scored in a cross hatched pattern and cloves were inserted in the intersecting grooves, then allowed to heat up to about 125 IT.


http://i1041.photobucket.com/albums/b414/redhot696/ham-3.jpg

Meanwhile I made a glaze out of the following. The ham was placed in a pan, glazed, covered with pineapple slices and glazed again and back into the cooker to 150.


1/2 cup firmly packed dark brown sugar
1/4 cup vinegar
2~3 TBS honey
2 rounded tsp powdered mustard
3 TBS HDD (Yes, I did say 3 TBS)
The juice from one can of pineapple slices in natural pineapple juice poured in at the last until I had the desired consistancy.


The result was...

http://i1041.photobucket.com/albums/b414/redhot696/ham1-2.jpg


I have to tell you, the HDD added a TREMENDOUS dimension to the glaze and pan juices that collected. It was farking fantastic hot out of the cooker for dinner.

Anyway, on to the sammiches.

Ingredients...

http://i1041.photobucket.com/albums/b414/redhot696/ham2-1.jpg

Pan toasting mayo coated bread

http://i1041.photobucket.com/albums/b414/redhot696/ham3.jpg

Some more mayo, then layers of heated ham, swiss and cheddar, the obligatory bacon, maters and lettuce...

http://i1041.photobucket.com/albums/b414/redhot696/ham4.jpg

http://i1041.photobucket.com/albums/b414/redhot696/ham5.jpg

http://i1041.photobucket.com/albums/b414/redhot696/ham6.jpg

http://i1041.photobucket.com/albums/b414/redhot696/ham7.jpg

http://i1041.photobucket.com/albums/b414/redhot696/ham8.jpg

OK, so I scorched the bread a wee bit, but it tasted good.

The Sammie money shot...
http://i1041.photobucket.com/albums/b414/redhot696/ham9.jpg

[BBQ Bandit]

Deguerre - now that's hot pron! :thumb:

[Phrasty]

Wamp... no the crust won't flake off. as it stays on the ham it pulls a little moisture out after a while and gels a bit.

Here are a couple pics of this same hams sliced:

http://i9.photobucket.com/albums/a84/phrasty/2011%20Hams/e99dd4b7.jpg

http://i9.photobucket.com/albums/a84/phrasty/2011%20Hams/7392c897.jpg

Cheers, Bro!

[INmitch]

I'm kind of embarressed after seeing some of these.:icon_blush: But I just mix:

1 can crushed pineapple in surrup
1 beer (PBR if your one of the cool people:heh:)
1 cup brown sugar

[JONESY]

My absolute favorite is Whiskey's glaze, it tastes awesome and makes the house smell great. Heres the recipe, I'll see if I can find his thread.

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.

[deguerre]

Good Thread Wamp. I've subscribed to it for the recipes presented already.

[LM600]

What I have done and what I will be doing for Easter is.....

Cook the gammon / ham in a tent of foil for 20 mins per 450g at 160°C (20 mins per lb at 325°F) and then remove the foil and glaze for an extra thirty mins.

For the glazing,I rock the smoker upto 220°C (425°F) by throwing on a load of either cherry or hickory (depending on mood!) and glazing the ham with mustard ( I like Colemans English...of course!) and then sprinkling demerra sugar over - not a load but just enough to balance the mustard and also the gammon / ham.

I find that this combination of gammon / ham, smoke, mustard and a little sugar provides a really nice end result.

[paperboy98]

Oakridge HDD and Pineapple glazed twice smoked ham sammiches
On Thanksgiving we did a fully cooked smoked ham on the kettle with a glaze. The kettle was dialed in to ~300 with some hickory chunks for smoke. The ham was scored in a cross hatched pattern and cloves were inserted in the intersecting grooves, then allowed to heat up to about 125 IT.


http://i1041.photobucket.com/albums/b414/redhot696/ham-3.jpg

Meanwhile I made a glaze out of the following. The ham was placed in a pan, glazed, covered with pineapple slices and glazed again and back into the cooker to 150.


1/2 cup firmly packed dark brown sugar
1/4 cup vinegar
2~3 TBS honey
2 rounded tsp powdered mustard
3 TBS HDD (Yes, I did say 3 TBS)
The juice from one can of pineapple slices in natural pineapple juice poured in at the last until I had the desired consistancy.


The result was...

http://i1041.photobucket.com/albums/b414/redhot696/ham1-2.jpg


I have to tell you, the HDD added a TREMENDOUS dimension to the glaze and pan juices that collected. It was farking fantastic hot out of the cooker for dinner.

Anyway, on to the sammiches.

Ingredients...

http://i1041.photobucket.com/albums/b414/redhot696/ham2-1.jpg

Pan toasting mayo coated bread

http://i1041.photobucket.com/albums/b414/redhot696/ham3.jpg

Some more mayo, then layers of heated ham, swiss and cheddar, the obligatory bacon, maters and lettuce...

http://i1041.photobucket.com/albums/b414/redhot696/ham4.jpg

http://i1041.photobucket.com/albums/b414/redhot696/ham5.jpg

http://i1041.photobucket.com/albums/b414/redhot696/ham6.jpg

http://i1041.photobucket.com/albums/b414/redhot696/ham7.jpg

http://i1041.photobucket.com/albums/b414/redhot696/ham8.jpg

OK, so I scorched the bread a wee bit, but it tasted good.

The Sammie money shot...
http://i1041.photobucket.com/albums/b414/redhot696/ham9.jpg
what is HDD?????

[Wampus]

HDD = Habanero Death Dust

It's become quite a popular rub by the Rub Co. (I think).

[kcmike]

HDD = Habanero Death Dust

It's become quite a popular rub by the Rub Co. (I think).

:mod: Oakridge BBQ makes Habanero Death Dust... :mrgreen: :thumb:

[bobaftt]

heres what i did the last time i cooked a ham
http://www.bbq-brethren.com/forum/showthread.php?t=97550&highlight=ham

[pwa]

My absolute favorite is Whiskey's glaze, it tastes awesome and makes the house smell great. Heres the recipe, I'll see if I can find his thread.

I Like Whiskey's as well here is his thread: Whiskey's Dr Pepper Ham (http://www.bbq-brethren.com/forum/showthread.php?t=59995&highlight=Whiskey+Pepper+ham)

pwa

[Crash]

Ginger Ale and brown sugar. Combine both to make a slather. Slather it on a ham that is about 2/3 complete and throw it back on the cooker to allow the glaze to set up.

Simple and easy.

[billm]

1 cup brown sugar
2 teaspoons dry mustard
⅛ teaspoon cinnamon
4 tablespoons butter, melted
½ cup water
1 16 0z can -pineapple chunks in juice
(you can omit the pineapple chunks if you want..sometimes I use them sometimes I don't)

[Jarhead]

This is the way I do em. Good stuff.

Mandarin and brown sugar glazed ham

1 small can of Mandarin oranges, crushed, juice reserved
1 cup of brown sugar
1 teaspoon of ginger
1 tablespoon of honey
1 teaspoon of salt
2 teaspoon of black pepper
4-5 pounds precooked ham

Combine all glaze ingredients in a medium size bowl and stir until well
combined. Cut ham in half, width wise, and place in a roasting pan.
Slowly pour over ham spreading evenly with gloves. Sprinkle with
salt and pepper. Pour in reserved juice from oranges. Smoke uncovered
at 350-degree until internal temperature reaches 145
degrees (about 25 to 30 minutes). Baste occasionally during the cook.

[Neil]

This will be the first Easter since 2004 (pre Brethren days) that I will celebrate Easter without Dr. Chicken's double smoked ham withe the sweet kiss of death injectable marinade. I have to work Easter Sunday. But if I wasn't working, it would be Dr. Chickens for me and my family.

[teej]

I usually just rub them down with brown sugar. People love it.

[Wampus]

OK....so it looks like I'm gonna roll with Dr. Chicken's recipe.

BUT....


What the heck is butter pecan extract?
And I'm assuming the orange juice extract is the frozen stuff in the can, right? Haven't bought that stuff in YEARS.:oops:

Is rum extract, orange extract and butter pecan extract stuff I'm gonna find in the baking isle next to the vanilla and almond extract I assume?




Thanks y'all.
Lots of GREAT suggestions. I'm doing 2 hams so I may go with a second recipe.

[JONESY]

Thanks y'all.
Lots of GREAT suggestions. I'm doing 2 hams so I may go with a second recipe.

If your Doing two recipes, I would do a Dr. Chicken and Whiskey's, and see if all the extra stuff and ingredients for Dr. Chickens is really worth it. Just sayin....

[chicagokp]

OK....so it looks like I'm gonna roll with Dr. Chicken's recipe.

BUT....


What the heck is butter pecan extract?
And I'm assuming the orange juice extract is the frozen stuff in the can, right? Haven't bought that stuff in YEARS.:oops:

Is rum extract, orange extract and butter pecan extract stuff I'm gonna find in the baking isle next to the vanilla and almond extract I assume?




Thanks y'all.
Lots of GREAT suggestions. I'm doing 2 hams so I may go with a second recipe.

I bought Imitation Rum Extract (McCormick's) and Imitation Vanilla Butter and Nut Extract (McCormick's) and a can of frozen OJ. I will use the OJ concentrate and not Orange Extract (which is super strong). The other 2 you'll find in the baking/spice aisle. I will cut back or not use the Vanilla since I have the Vanilla butter nut stuff. It does smell like butter pecan. I don't think you'll find butter pecan extract or pancake syrup. At least my searches in 3 diff grocery stores didin't yield anything.

I am currently enjoying a Disaronno and rocks right now which in my opinion was worth my effort for sourcing supplies for the injection.

Good luck with your cook. I'm cooking Sunday and will get some pron and details on the cook.

Happy Easter!

[chicagokp]

I guess my question is with Dr Chicken's recipe, what wood is the best. I'll be cooking on the UDS. I have hickory, apple, cherry and oak wood chunks on hand. I also have pecan shells.

I was thinking either the hickory or pecan shells.

Wamp - what wood are you gonna use?