I'm a big fan of Malcolm Reed. I've been wanting to do hams for awhile now and today was the ideal time. "Let's get to cookin.."
So I took 2 spiral sliced, pre-cooked hams (17lbs total) and rubbed them with honey Dijon mustard and a light coat of brown sugar. Onto the UDS at 225. I didn't have enough clearance for the hams to sit upright so I laid them flat in foil pans. 2hrs with a fist size chunk of cherry wood. After 2hrs I flipped them and sprayed with pineapple juice and covered with foil. Another hour and I uncovered and dusted with more brown sugar and pineapple juice to set the glaze. One more hour and 145 IT. Malcolm always says "Make this recipe your own" so I added a chunk of maple wood for the last hour. I basted the hams every 20 mins or so with the juice in the pan. This ham is the bomb. Sorry, no sides. Everyone is just eating ham. Thanks for looking and Happy Easter.
So I took 2 spiral sliced, pre-cooked hams (17lbs total) and rubbed them with honey Dijon mustard and a light coat of brown sugar. Onto the UDS at 225. I didn't have enough clearance for the hams to sit upright so I laid them flat in foil pans. 2hrs with a fist size chunk of cherry wood. After 2hrs I flipped them and sprayed with pineapple juice and covered with foil. Another hour and I uncovered and dusted with more brown sugar and pineapple juice to set the glaze. One more hour and 145 IT. Malcolm always says "Make this recipe your own" so I added a chunk of maple wood for the last hour. I basted the hams every 20 mins or so with the juice in the pan. This ham is the bomb. Sorry, no sides. Everyone is just eating ham. Thanks for looking and Happy Easter.
