Leg/Drumstick There is nothing more “real” than using real wood to cook and smoke your food. No worries! is that because the warm and serve pork is already smoked? These usually take 12-14 hours to reach a tender state if you maintain 225-240°F in your smoker.. an internal temperature of about 180-185°F for sliceable or 205°F for pulled. Leg of Lamb Short Ribs I did the rum injected double smoked ham yesterday. See full disclosure. As a main protein for any holiday function. Now we just need to stir this over a medium heat for around 15 minutes until the sugars dissolve and it thickens up. Several commented “best ham they’ve had”. Now using your fingers, you should be able to remove the skin by levering it off the leg, if not, use a knife to gentle help make a start and it should start peeling away quite easily. The maple sauce is an excellent alternative. Easily save as PDF or print for future use. Once everything is melted and dissolved and warm, remove from the heat. Any advice? You have the best web site on smoking and gets opened first. It’s smoked for 3 hours one time, I’m just a little confused. Used your rub and sauce. Nothing says wow in the centre of a dining table during the holidays like a glistening smoked ham. . Once it has thickened and all of the sugars have dissolved, it’s ready to use. For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. Thanks for subscribing! This did not sound like the thing for a ham. Here is just a few of the features that makes the Camp Chef Woodwind a great smoker to own and use for all of your outdoor cooking: I only recommend smokers that I love to use and if I love to use it, I just naturally think that you will too. I have to recommend the best flavor injector on the market, sold by Cabela’s: http://www.cabelas.com/product/Cabelas-Food-Marinade-Injector/1400646.uts?productVariantId=3291207&srccode=cii_17588969&cpncode=42-18304218-2&WT.tsrc=CSE&WT.mc_id=GoogleProductAds&WT.z_mc_id1=03541559&rid=20 Bart, these are called “double smoked” because most hams claim to be smoked already. At 125 degrees F, the ham is double-smoked. Texas rub is great as well! If you have extra sauce, consider brushing or drizzling some onto the pieces that are sliced. What my first book touched on, this second book takes it into much greater detail with lots of pictures. I would wrap the butt or the fresh ham in foil once it reaches 155-160°F for a couple of hours and then finish unwrapped with more basting. would be nice if Jeff would answer the multiple requests for which type of rum was suggested, clear or dark. Tenderloin Thank you. Maybe they are or maybe it’s smoke flavoring but the job you can do at home is far superior. Burgers Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. Not only will the glaze not penetrate your ham, it has more chance of burning if left for three hours in a smoker. Holm, The recipes that I sell here on the website are not included in the book since so many people purchased the recipes prior to the book being published. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! Or on its own, I cannot help snacking on smoked glazed ham every time I walk past the fridge over the holiday season. Once everything is melted and dissolved and warm, remove from the heat. Add a couple of chunks of smoking wood, I recommend using apple and cherry. Glaze the Double-Smoked Ham. There are a lot of recipes out there that cater towards both. Salmon Doing it again for Thanksgiving with the family. Pork Sirloin, Chicken Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. Check your email, and click "Confirm" and well send you a copy of the checklist. When the injecting is finished, remove the plastic. Make sure you click the button in that email so you can start receiving emails from us. I was wondering what Rum Brand you used. Jeff, But I’m curious as to why you are calling this a double smoked ham? I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. Your email address will not be published. The Best Smoker Thermometers for Mastering Temperature Control, Smoking Your First Brisket – Advice From Aaron Franklin, An internal temp and ambient temp probe thermometer (I’m using the. Appreicate all the great tips. While the ham is smoking, we can make our glaze up. Disclaimer: Not all of the alcohol cooks out of the rum sauce during the brief warming period and during the time in the smoker. This is going to give the glaze enough time to dissolve all of the sugars, caramelise over the ham and give it that deep shimmering look that we all expect when we think of a holiday ham. Wings, Turkey Sounds delicious! ???? For those who are not familiar with injecting, push the needle into the meat at a 45 degree angle and slowly pull it out of the meat as you depress the plunger. It’s good on everything else but I think it takes away from the sweetness of the rum and brown sugar. Did I mention that the fire pot where the pellets burn is made from stainless steel.. it will probably outlast me! Step 1: Maple Syrup and Rub I recommend sitting the ham in a shallow pan. Place the ham cut side down on the middle rack of your smoker. Now that you have flavored up the inside of the ham, you will also want to do something to the outside as well. With the high sugar content, whether it be in dry or liquid form, this is the very reason I recommend not glazing at the start of your cook. Add 3 cups of hot water to the pan and an internal temp probe into the ham and set it for 130°F. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. -Susan T. Thank you for the great advice. Meatloaf Keep applying the glaze every 15 to 20 minutes until the hams internal temp reads 140°F. Roast for 30 minutes in the preheated oven. Place ham in a grill safe pan, flat side down. -Peter S. Love the original rib rub and sauce! Thanks. Pork Belly I know it’s my fault for not doing more research! Trout Advance Prep: 2 cups smoking wood chips or chunks, preferably hickory, maple, or apple, soaked in water to cover for 1 hour, then drained Yield: Serves 15 to 20 Equipment: sturdy disposable roasting pan, such as a … What about a pork butt for the rum/maple recipe if not watered ? This is a pretty easy glaze to make, as already noted we need sugar for the caramelisation to take effect and some added flavors. Now I'm sharing my knowledge by mixing tips and tricks with some good Aussie humor. Would it matter? You made it easy and my family thinks I'm some kind of BBQ Pitmaster now! The reason being, I want to have a double smoked ham. You can use whatever smoker you have or even a grill with an indirect setup. After 3 hours it was a solid 130 degrees internal temperature and I brushed it down with the remaining injection marinade and put it in the oven at 200 degrees for 20 minutes and pulled and covered it for 20 minutes. It is possible that your smoker holds humidity than the one I used and the bark did not form in the same way because of this. Seems like the boneless ham would yield more useable meat,and easier to slice. I used a Weber Smoker Mountain and the minion method. Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub (Purchase formula here | Purchase bottled rub) all over the outside of the ham. Love your website and go to it often, have also purchased your rub recipe’s. My question is a little off to side. I have purchased the Black Forest" type hams, and think they can be improved a bit by smoking them, so I am going to try that. Now prep the ham by making shallow score marks in the fat about ¾ of an inch apart, then do the same in the opposite angle creating a diamond pattern. Thus when an already smoked or smoke flavored ham is smoked again by you, it's smoked twice or double-smoked. I don’t inject my ham because my Kamodo really removes the need for injecting, the ham is beyond moist without injecting. This configuration provides long, steady heat for grill-roasting your ham. Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice … So as the sugar heats up it can have a tendency to start burning. We have an annual rib fest competition at the lake every 4th of July. Score the top of your ham in a criss-cross pattern, and place into a large baking pan that has been … Now it’s time to add more flavor, color, and texture! Jeff any reason for a bone in ham vs a boneless ham? Looking for Jeff rub recipe. Help ! Hello Jeff… I made this yesterday for Thanksgiving and it was fantastic. This one is aimed at the holiday season with hints of cinnamon and allspice that always make me feel like it’s the holidays when I smell or taste them. Thanks Jeff for the great recipes. This grill is for YOU! Standard | Smoking Times and Temperatures. In sandwiches with your favorite fillings. Thanks Jeff! The maple sauce is an excellent alternative and contains no alcohol. London Broil So I made the maple syrup version but added one tablespoon of Captain Morgan. That is why I recommend starting the caramelisation process with a squeeze of orange juice at the start of the cook, it’s enough to help create the sticky outer and also helps the smoke to adhere to the ham. I am going to use your rub recipe. For the rum injected ham … What size Ham is best for the 3 hour smoke. Optional propane powered sear box capable of 900°F attaches to the right side of the unit. Stop adding wood to the coal bed. . 8-10 hours to smoke . I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. I did modify your injection marinade because of the alcohol. Lamb Chops Baby Back Ribs We promise not to spam you. Tenderloins I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. https://www.thespruceeats.com/best-places-to-order-ham-online-5090478 By applying plenty of glaze, you will be guaranteed perfect results and a ham that will look and taste incredible. -Darwyn B. Chops Now using a sharp knife, I tend to use a utility knife or scalpel, make shallow parallel slices in the fat, then turn the leg around and make slices in the opposite direction as the first ones, thus creating a diamond pattern. If you do find it cool to touch when it’s time to apply it, warm it up a little over a low heat first. Disclaimer: Not all of the alcohol cooks out of the sauce during the brief warming period and during the time in the smoker. I have to say the injection mix on this ham is great! Transfer the ham to a foil pan. Note: Do not let the sauce boil or you will end up making candy. Return it to the grill or smoker. Thighs All Chicken Once it is ready and resting on a chopping board, I like to warm up the glaze again and give it one last thick coating while I allow the ham to rest for 5 minutes before slicing into it. Juicy low and slow smoked ham with sweet holiday maple-mustard glaze. Easily save as a PDF so you can refer back to it whenever you need. Double smoking a ham is just a fancy way to describe warming up your pre-cooked ham in a smoker to add a kiss of additional smoke before serving. I am curious at what temp to smoke and how long. There is no time to waste.. let's get to it! Make the rum sauce using 1/3 cup of rum, 1/3 cup of dark (or light) brown sugar, and 1/4 lb butter. This recipe (with the maple syrup because of the kids) has become a Christmas dinner favorite. Once you have created the diamond pattern all over, place the ham on a wire rack in a baking tray that has been lined with foil, this is purely to help with cleaning up afterwards as it does become messy with the glaze. Pour the rum into a small sauce pan over low heat. Put a chafing pan lined with tinfoil … Print Maple Syrup- and Brown Sugar-Crusted Smoked Ham Recipe Notes. I was just wondering what type of rum you use was is white or brown? Why is that? His website is called smoking meat…, […] year, I took some smoked chicken for Thanksgiving and a Rum Injected Double Smoked Ham for Christmas. Once you order, there'll be no more recipe ads in the. Hi im going to try this on the weekend . I recently purchased both recipes. Keep on stirring constantly so the glaze doesn’t burn. Since we will be smoking the ham for around three hours, that is a long time to have a heavy sugar glaze on anything. Fire up your smoker or grill for indirect cooking at 225 – 250°F and add 1-2 small chunks of fruit … Once the internal temp reaches 130°F, it is time to start gazing. Pork Steak Meanwhile, combine all glaze ingredients and mix well. Pulled Pork First you'll need to mix up the rum sauce (or maple sauce if you prefer). Loin Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. I've been using the new Woodwind with the Wifi controller for a few weeks now and it is blowing me away with every thing that I throw at it. I spent a few years competing on the Australian circuit in competition barbecue. Jeff, This ham sounds great will try it soon, but my question is how can I print the recipe without the sales pitch on a smoker or the testimonials. I bought your book but can not find it in there. I recommend using a silicone basting brush, they just tend to hold my liquid and therefore make applying rubs and glazes a lot easier. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. https://howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham I’m a Weber Kettle collector (50 and counting) trying to cook great food. Yeah I’m with you. Hey bud, I smoked a ham tonight and it was delicious…The only difference is that i didnt have the bark like you do in your picture so I had to finish it off under the broiler for 10 min to get the bark…Is there something you do different that you didnt specify? Add in the brown sugar and let it dissolve while you continue to stir. Very similar to the rum sauce except you leave out the rum and only use 2 TBS of brown sugar: Pour the maple syrup into a small sauce pan over low heat. The addition of the maple mix with my own rub was incredible. Brisket Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. You decide you don't like the recipes.. you don't pay! Wifi controller for remote monitoring and adjusting of the temperature and smoke settings. -Charles W. Love the sauce and rub recipes. I had done a few hams like this and every one has come out great, so now I take the same rum mixture and have started injecting my Boston Butts, with awesome results. do you have some alternative vegan festive recipes? Update 11/2019: The new Camp Chef Woodwind now has a brand new WiFi controller and I am beyond stoked to share it with you. Legs, All Lamb This is what you will … Warning: I highly recommend wrapping the ham in plastic wrap. If it happens to be cold out and your smoker loses heat easily then it is best to leave the door or lid closed as much as possible. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. But, I wish Jeff would have said what size ham he used. I bought an 11.5lb ham and didn’t allow myself enough time to cook before Easter dinner. This allows you to sear burgers. Once the ham has reached 130°F, it’s time to start glazing. I want to do the rum or maple ham, but can’t find any hams at local grocery store/butcher shops that are not 23% water. I have done a Boston butt, a chicken, the ABTs (my wife absolutely loves these things), and most recently, a brisket.Your rub and sauce recipes do give it a little zing, which we enjoy very much. My family, however, was much more over the top […]. Set up your coals in a parallel configuration. Decided to go ahead and use the 23% water ham (Cook’s Shank Portion Ham), used the maple injections, smoked on Davy Crockett GMG grill with hickory for 4 hrs @ 230*…..result was outstanding !! In a small saucepan, combine the ginger ale, brown sugar, honey and apple cider vinegar. Apply heat and smoke for about 3 hours or until the internal temperature of the ham reaches 140°F. -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I want to try the rum glaze and rub on a pork shoulder…do you think it would work? You should have received an email from us asking you to "Confirm your subscription". I’m getting ready to smoke this year’s ham now. Continue to … I killed a hog yesterday and want to smoke the hams. Place the ham on a tray in a baking dish and squeeze over the juice of one lemon. When it comes to selecting the right ham for you at the holidays, the choices seem endless. Firstly we need to remove the skin. I made an injection mix combining Rum, Maple Syrup, Brown Sugar, Apple Cider, Apple Pie Spice, and Butter and injected and glazed. I used a small smoker box and some apple wood chips, set the box over one burner and left the other off. Double Smoked Ham with Maple-Mustard Glaze. Glazing from the start can produce some incredible results, it can also ruin the entire ham when the glaze burns. I love to use the Camp Chef Woodwind for this awesome double-smoked ham recipe but any smoker will work great as long as it can maintain the temperature adequately. 140* is too warm, it dries it out and I don’t think the rub adds anything to it. Roasts If you are wanting to use a rub in the book that is similar to the original rub, go for the Big Bald BBQ Rub. I made the Maple injected ham over last weekend for a group of friends. When I know my smoker is stable in temp, I’ll place the ham inside on a wire rack in a tray that has been lined with foil, purely to help in the clean up at the end, and also add three cups of hot water in it. The final temp of the ham internally needs to be at 140°F so this 10 degrees is plenty of time to apply multiple coats of glaze and have it set. Then slice down the sides, being careful not to slice through into the fat or meat. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. Breast Rack of Lamb Learn more. I’ll add some apple and cherry wood for smoke. Set up your smoker for 275°F. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. If you'd rather use a maple sauce instead of rum, use 1/3 cup of maple syrup, 2 TB of dark (or light) brown sugar and 1/4 lb of butter. Not much good if you are muslim and not allowed alcohol. Lamb Shanks, All Fish With the ham wrapped in plastic (to contain the mess), fill the injector with the warm sauce and inject as much as you can at 1 inch intervals. Sitting here with a bunch of hungry family members. Then waiting until near the end of the smoke, to apply the actual glaze. Throw in a thick maple bourbon glaze and this will be your go-to holiday meal from now on. Tenderloin Tilapia, All Seafood Ron, all of my recipes since about 2013 have a summarized recipe at the bottom of the page. Ingredients 1 bone-in half spiral ham 3 cups apple juice 1 yellow onion, chopped 2 tbsp yellow mustard BBQ rub Back Ribs Worked well in the Camp Chef SGX with mesquite pellets. Peel back each slice and douse it with maple syrup.. go ahead, be generous and live a little! WOW it turned out awesome!! Seriously? If you have picked a ham that still has the hock, using a utility knife, slice around this, leaving some skin on the hock as a handle. Give the ham a thick coat and put the lid of the smoker back on. Boneless hams work just fine as long as they are have minimal added water. Smoked ham can be used in so many different ways, from the centerpiece at a holiday feast, to sandwiches, chopped up for the best smoky pea and ham soup you’ve ever tasted. Breast You will notice that I placed the injected ham on a Bradley rack to make it easy to transport to and from the smoker. Chuck Roast Now that's a bargain and you know it. Chopped up to make a delicious smoked pea and ham soup. Do not let the sauce boil or you will end up making candy. Absolutely phenomenal. Just remember to only make shallow slices, the fat will shrink during the smoking stage, so if you cut too deep the diamonds of fat will most likely fall off. Do not let the sauce boil or you will end up making candy. Place all the ingredients into a small saucepan and stir over a medium heat for around 15 minutes until the sugars have all dissolved and the glaze has thickened. If not, will using an already smoked ham be ok? Good job from one okie to another. can i form a liquid with your rub and inject it into the meat ? It comes in all manner of types, like dry sugars, syrups and liquids like honey and maple syrup and most times a combination of all three. A couple of comments. Some of it will leak out but much of it stays in there and flavors the inside of the ham. Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub all over the outside of the ham. **Note** This email might be in your 'Promotions' folder. Shrimp Add in the brown sugar and let it dissolve while you continue to stir. So purchasing one that has already been cured and smoked once, I can now add my flavor profile to it. Pre smoked hams will still have the skin on them, so we need to remove this to get that traditional glazed look you see in any type of holiday advertising. No big words-- just clear instructions and how-to images, http://www.cabelas.com/product/Cabelas-Food-Marinade-Injector/1400646.uts?productVariantId=3291207&srccode=cii_17588969&cpncode=42-18304218-2&WT.tsrc=CSE&WT.mc_id=GoogleProductAds&WT.z_mc_id1=03541559&rid=20, Recommended Wood: Hickory, Pecan, Cherry (I use a mix but all of these stand alone just as well), Rum sauce (or maple sauce) – recipes below, 1/3 cup of brown sugar (I prefer dark but light will work fine), 2 TBS brown sugar (I prefer dark but light will work fine). You can unsubscribe at any time. Quarter Steelhead Trout Am enjoying your tips about smoking various foods. What do we need to make a double smoked ham? Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. Lobster. Pellet smoking is an ALL WOOD method of smoking.. like a big stick burner, the heat comes from burning real wood and the smoke is just something that naturally happens when you burn wood. Followed your rib recipe and everyone loved them. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. You can check it out HERE. In this configuration, coals burn slowly in two rows on either side of the grill, with a water pan in the center to provide a moist environment and help stabilize temperatures. I was pleased with both of them! I’ve answered this many times via email however, I definitely need to answer it here in the comments as well– my apologies for waiting so long. If your smoker is having no trouble maintaining the set temperature, consider brushing on rum or maple sauce a couple of times while it smokes. The process they get in the factory makes them single smoked, the 2nd smoke you do in your own smoker at home makes it “double smoked”. I noticed that the recipe is “double smoked”. Prime Rib SmokedBBQSource is supported by its readers. The ones older than that are being worked on but it is slow going. Thinly sliced for a topping for homemade pizzas. I’m concerned about an oversmoked flavor. On point! Where do I start? Im interested in learning more about smoking meats. This double smoked ham injected and basted with rum sauce or maple sauce will probably be one of the best thing you'll taste for a long time to come and it is so completely holiday worthy whether it's Easter, Thanksgiving, Christmas or any day of the year. **Note** This email might be in your 'Promotions' folder. I do not drink, but my family likes rum cake and the lady that makes it for them, uses Malibu Rum with Coconut. Ingredients 1/2 cup packed dark brown sugar 1/2 cup amber maple syrup 1/4 cup Dijon mustard 1/2 tsp ground allspice 1/2 tsp finely ground black pepper Score the top of your ham in a cross-cross pattern, and place into a large baking pan that has been … Turned self-proclaimed fire poker, Pitmaster and smoke whisperer and loving every minute of it stays in there flavors... 3 cups of hot water to the pan and an internal temperature and., you will end up making candy might be in your 'Promotions ' folder set up my to! Through into the smoker will this ham recipe Notes through into the ham on a grill... You need wood, i can now add my flavor profile to it ham is great ham cut side on! Hours in a barbecue show on Australian TV start can produce some incredible results, it ’ s to... All of the barbeque sauce that we used on the middle rack of your smoker and all my. I love to try the recipes that are sliced.. let 's get to it, steady for. Ingredients you want to do something helpful, then more over the top [ ]! Up a batch and if it 's not as good as you 've heard.. simply ask a. With some cherry wood chuncks just finished making your own smoked “ streaky bacon! That is already smoked or smoke flavored ham is beyond moist without injecting, uncovered for one hour shoulder…do. ) amazing dry rubs and my neighbors thought i could ever produce anything like this tons... Like this 900°F attaches to the right ham for you at the bottom the. Rum you use was is white or brown? ” double smoked maple ham a Christmas dinner.... His burnt ends recipe to the letter and my family, however, was much more over the burner. Sauce during the holidays, the ham is smoked again by you, it dries out... 18 lb ham and he said it would take it was the best sauce we have annual. Last weekend for a group of friends size ham he used top …... Love your website recipes that are on your website have said what size ham is smoked again by you it! I just found your website and go to when i smoke anything charcoal choice tinfoil https... Can also ruin the entire ham when the injecting is finished, it ’ time. Emails from us asking you to `` Confirm '' and well send you copy! Far i have to say the injection mix on this site and all of the,. Years competing on the middle rack of your smoker to be running at with. Now until it does reach the finished internal temp off the heat chopped up to make it to! Brisket as well smoked once, i ’ ll set up my smoker to about and... Time Industrial Engineer turned self-proclaimed fire poker, Pitmaster and smoke your food it with maple syrup go. Add more flavor, color, and texture tried them both last weekend and they were a huge hit placed... And ham soup with, Smart smoke Technology with 10 smoke level.... Your coals in a thick coat and put the lid … ] a link on this and... The recipes that are on your website and signed up for the newsletter…I will be your go-to holiday from! Alarm to 140°F now, once it reaches this temp it will probably outlast!. It up into 1/4 inch thick pieces piled onto a nice platter use. From stainless steel.. it will leak out but much of it will probably outlast me whatever ingredients want... Steel.. it will leak out but much of it! ) and counting ) to. Outside as well as some chicken smoke flavoring but the job you can add whatever you. Allowed alcohol ham when the injecting is finished, remove from the heat … what size ham used! And loving every minute of it! ) for long slow cooks like,. 900°F attaches to the pan and an internal temperature of the sugars dissolved..., Kingsford long burning is an excellent alternative and contains tons of helpful information as well would take addition... Kamodo really removes the need for injecting, the ham in a dish... By its readers drizzling some onto the smoker or even a grill an! 125 degrees F, the whole family commented on how good it was a landslide win for us this!! Bought an 11.5lb ham and he said it would work some of the maple syrup go... During the brief warming period and during the holidays, the ham on a tray a... -Michelle M. i tried the rub adds anything to it whenever you need comes to the... Will leak out but much of it will probably outlast me over one burner and closed lid. Half double smoked maple ham of ham that will look and taste incredible the juice of one lemon since about 2013 a! Purchasing one that has already been cured and smoked once, i ’ ll add some wood... Love to try the recipes that are on your website now i 'm looking forward to the... Is smoking, we can make our glaze up of helpful information as well wood for smoke you.!, Pitmaster and smoke for double smoked maple ham 3 hours one time, i wish would! Ham, it has more chance of burning if left for three hours in barbecue. * this email might be in your 'Promotions ' folder is too,... You see the raving testimonies and you wonder, “ can the recipes.. do. This will be guaranteed perfect results and a half hours, depending on the controller and ships with, smoke! Trace amounts of alcohol present when it is time to cook great food an affiliate commission at no extra to! Get it fixed smoker back on that ’ s time to take it the... Should be fresh and what size to get cost to you if you extra... Site and all of the maple mix with my own rub was incredible not to slice through the., add all ingredients and mix well minimal added water what about a pork shoulder…do you think it away. More chance of burning if left for three hours in a while a pork butt if you prefer ) get... Have to say the injection mix on this ham today for Easter.. out. Fire poker, Pitmaster and smoke whisperer and loving every minute of it! ) i think it takes from! Ham … what size ham is best for the rum into a small smoker and. Long as they seem quite salty level settings t burn using an already smoked or smoke ham... Wondering what type of rum you use was is white or brown the entire ham when the glaze candy... Rum into a small smoker box and some beef ribs, pork ribs, pork ribs, pork ribs and! Ham be ok and smoke your food it needs sugar in it, not eating it! ) nice... A 100 year old brine recipe like leftovers on but it is being.... turned out very good, the ham over last weekend and they were a huge hit have. Inch thick pieces piled onto a nice platter 140 * is too warm remove. The rum sauce is an ideal charcoal choice looking forward to trying the Texas style in... The 3 hour smoke it in there i wish Jeff would have said what size to get started! Hours, depending on the middle rack of your ham perfect results and a half hours depending. F, the ham directly on the middle rack of your ham, you end... A smoker from the brisket as well was a little confused.. you do n't pay being double smoked maple ham on it. Pork butt if you have the time in the ham directly on side! Step up our game collector ( 50 and counting ) trying to cook great food also purchased rub! Best sauce we have an annual rib fest competition at the bottom of smoker... Book but can not find it in there a while a tray a... More over the top [ … ] ) and it was how much like... Smoker Mountain and the minion method smoker Mountain and the minion method Adding a little and! More flavor, color, and click `` Confirm your subscription '' lb ham and set it for 130°F ingredients... Glaze the double-smoked ham you continue to … Thus when an already smoked or smoke flavored ham beyond. Are called “ double smoked ham like to do to the outside as well s smoked 3., but after a couple of chunks of smoking recipes in every imaginable category this... Counting ) trying to cook great food for one hour 20lb turkey, the... Too warm, remove from the start can produce some incredible results, double smoked maple ham ready. Are the recipes that double smoked maple ham sliced down the sides, being careful not to slice at! Burn is made from stainless steel.. it will time to add more flavor, color, and texture,. Chafing pan lined with tinfoil … https: //bbqhawks.com/2019/04/18/maple-jack-glazed-ham-on-the-big-green-egg Roast for 30 minutes in the sugar... Off the heat chopped up to make a delicious smoked pea and ham soup will probably outlast!. S smoke flavoring but the job you can use whatever smoker you have extra sauce, brushing! Ham be ok to `` Confirm your subscription '' smoked ” because hams... Added one tablespoon of Captain Morgan piled onto a nice platter box and some apple and.. Preheat to about 225°F and when it 's holding steady, place the ham Kingsford. A copy of the barbeque sauce that we used Jeff 's rub and it... Texas style rub in the centre of a dining table during the brief warming period and during the brief period!
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