TwoGuysBBQ wrote:Alright, so the wife want me to smoke a ham for Thanksgiving. now I do comp cooking and can cook anything, however ive never done a ham
I am looking for some advice and any proven ideas that have worked for you pros.
Thanks in advance. and I hope you ALL have a Happy Thanksgiving.
Rick G.
You can do one of two things....
1. Buy a fresh, raw ham and smoke it. (most likely to only be found at your local butcher)
2 My recommendation - buy an already smoked ham and doctor it up on the pit for a double-smoked ham. This is what do every Thanksgiving and Christmas and it is ALWAYS a favorite. Your grocery stores will have these piled up. They either come whole or spiral cut. I suggest buying a whole as the spiral cut ones dry out a bit and the ends will curl on the pit.
Ingredients/materials
1/4 cup of honey
1/4 cup of maple syrup
1/4 cup of brown sugar
1 can of pineapple rings
1 jar of maraschino cherries
Injector
toothpicks
Make an injection
1/4 cup of honey
1/4 cup of maple syrup
1/4 to 1/2 cup of brown sugar
Pour in all of the juice from your pineapple can
2 – 3 tbsp Cherry Juice out of the jar
Warm the injection in the microwave and stir until all is liquid. Inject all throughout the ham until it wont hold anymore. I haven’t had a ham take too much injection. Maybe half of what you made or so. Anyways, the leftover injection can be used to baste the ham on your pit. Put it on a 225 degree pit. Remember, the ham is already cooked, so you are really just trying to warm it up to temp. I like to bring mine up to about 135 – 140 or so. I wait until the last 45 minutes or so to decorate my ham. I affix the pineapple rings and cherries to the ham and then baste with the leftover injection.
DON'T FORGET: Save your hambone and use it in a pot of black-eyed peas or pinto beans. I free my Thanksgiving hambone and use it at Christmas. DEElicious!