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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-11-2011, 06:24 PM
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#1 |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Anyone have a rub recipe for a cured ham
Bought a 8 pound cured ham from Aldi (butt portion). I plan on smoking it again on Sunday. Does anyone have a sweet rub that they can share. I don't know if I should add a glaze to the mix or just stick with a rub. I watched a video on youtube and a guy used mustard and some rub. Then he also added BBQ sauce at the end. (BBQ sauce on ham doesn't sound real good).
The ham is already fully cooked. I just need to add some smoke & flavor. If you have any tips, let me know.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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11-11-2011, 08:00 PM
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#2 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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One of the simplest ways to get bang for your buck with a ham is to just coat with mustard and then rub with brown sugar or half & half with brown sugar & your regular pork rub.
If your ham is skin on you want to put it on the smoker plain. 1/2 way through the cook take it off the smoker, peel off the skin and cross hatch the fat with a sharp knife (not too deep though). Once you've done this coat it with the mustard and brown sugar and put it back on the smoker. I like this method for quick no fuss hams cuz the ham already has a lot of flavor and with the brown sugar you won't need to glaze later cuz the sugar caramelizes on the ham. Just my 2¢. Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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11-11-2011, 08:02 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Pappy,
This just came up the other day. This is your answer: http://www.bbq-brethren.com/forum/showthread.php?t=7096
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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11-11-2011, 08:21 PM
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#4 | |
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is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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Quote:
I smoked it with hickory and maple. I also used Starbucks Via Columbia instant coffee in the glaze. Best ham I've had in quite awhile. |
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| ham rub recipe |
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