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View Full Version : Today's Honey Smoked Ham


HarleyEarl
11-25-2010, 07:26 PM
I smoked a spiral cut ham basted with pear and orange juice. When internal temperature hit 130, I glazed with honey & brown sugar and brought up to 145.

Fresh in the smoker.
http://i1033.photobucket.com/albums/a418/Marc_Matthews/Thanksgiving%202010/102_4226.jpg

After smoking.
http://i1033.photobucket.com/albums/a418/Marc_Matthews/Thanksgiving%202010/102_4231.jpg

Sliced.
http://i1033.photobucket.com/albums/a418/Marc_Matthews/Thanksgiving%202010/102_4236.jpg

Oven baked turkey ready for the table.
http://i1033.photobucket.com/albums/a418/Marc_Matthews/Thanksgiving%202010/102_4234.jpg

Ron_L
11-25-2010, 08:13 PM
That all looks great! Was the ham still moist? I've never tried a spiral ham. I've been worried that it would dry out.

HarleyEarl
11-25-2010, 08:34 PM
It was really moist. The pear/orange juice mop every hour, plus the moisture in the pan really helped. I smoked it for 5 hours before glazing, so it helped the fat render quite a bit. The meat came off the bone with little to no effort. This is definitely a repeat recipe.

Bigdog
11-25-2010, 08:39 PM
I do them a lot now that I tried one and love 'em. :cool: I only cook them for 4 hours and keep the temps below 250 or put it in a cooler spot in the smoker. Not as hard as some say. I use the flavor packs that they come with but I really like liquid mop you used during the smoke. I want to try that next time. Thanks for the post.

N8man
11-25-2010, 08:59 PM
If You Don't Mind, I'd Like A Slice or 12 Of That Please!!!!

HarleyEarl
11-25-2010, 09:04 PM
For the glaze, I used 1 cup honey, 1 cup brown sugar, and the packet that came with the ham. The combo gave the glaze a great flavor profile. Next time I'm going to hit the glaze with a torch right when I put it on to try to get a little more crust and to hold it on the ham better.

bigabyte
11-25-2010, 09:22 PM
Looks absolutely wonderful!:cool:

Wampus
11-25-2010, 09:26 PM
:clap2:
:thumb:


Mmmmmmmmmmmm,,,,,,,,,


ham

Norcoredneck
11-26-2010, 02:51 AM
Nice!

Phubar
11-26-2010, 04:55 AM
Awesome!

Black Dog BBQ
11-26-2010, 08:13 AM
I've got to try this! Looks great.

BD

gtsum
11-26-2010, 08:21 AM
looks good. I have been cooking them for years like that...I use OJ, Ital Dressing, dried mustard, garlic, whole peppercorns, wooster sauce as my liquid in the pan...baste every 30 minutes or so and cook at about 300 for a couple hours...finish with a glaze of maple syrup....best ham ever! I also use spiral sliced hams these days...just easier to do imo