Greendriver
is Blowin Smoke!
- Joined
- Aug 27, 2006
- Location
- Dalton, Ga
The ham started out as a so so 17.5 lb Smithfield smoked (cook before eating) ham with water added and I didn’t think it could possibly turn out as good as it did. It was a tight fit but I cooked it along with a Turkey breast in the Backwoods Chubby directly on the rack with a little hickory for smoke (but with full water pan) at 325 about 20 min per lb till the internal temp was 145, applied the wonderful glaze and continued cooking till the internal reached 160, let rest 20 min and sliced. I wanted something different for a glaze and came up with a combo you might say of two glazes I had run across on my search for recipes. Very simple and very good - 1 cup mustard, 2 to 3 tbs apricot preserves, 2 oz bourbon, 1 to 2 cups brown sugar, 2 cups Gingersnap cookie crumbs (make sure the crumbs are FINE). Mix the preserves with the mustard and brush on the ham once it reaches 145, sprinkle on the brown sugar and press into the mustard slather, sprits with the bourbon, sprinkle on and press in the gingersnap crumbs, continue to cook until an internal of 160 is reached. I have hit on a fail proof way to crisp the skin on a chicken or turkey and cooking them this way also provides an incredibly moist bird that is so good you don’t need to brine or marinate. This was your avg size bone in breast and I like The Slabs Birds & Bones rub and just add it generously all over the bird making sure to add to the cavity, and under the skin as much as possible.
