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  • Double Smoked-Maple Glazed Ham

    I'm going to double smoke and maple glaze a ham, and am thinking about adding some pineapple cores and rind directly into the lump. Anxious to see how it smokes! I will also supplement the smoke with some chunks of fruitwoods, probably a mixture of apple, cherry and peach.
    ClassicJOE BigJOE ComboJOE JoeJR Wood-Fired Oven
    GrillGrates & Griddle Kamado Mate Rotisserie Rib-O-Lator
    Maverick PT-100 Maverick ET-732 Thermapen
    Backyard BBQ'er Spooner, Wisconsin
    "Go Big or Stay Home"

  • #2
    Hello Andy; I've never cooked a ham, what is meant by "double" smoke? Is it already smoked before you bought it? Looks great in the pic, how many pound is that?

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    • #3
      Correct, it has already been smoked, so I am basically just heating it and adding another smoke profile. I will pull it at 140*F IT. It will be maple glazed 3 > 4 times during the cook.
      ClassicJOE BigJOE ComboJOE JoeJR Wood-Fired Oven
      GrillGrates & Griddle Kamado Mate Rotisserie Rib-O-Lator
      Maverick PT-100 Maverick ET-732 Thermapen
      Backyard BBQ'er Spooner, Wisconsin
      "Go Big or Stay Home"

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      • #4
        Sounds good!

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        • #5
          3 maple glazings and pulled at 140*F IT.
          ClassicJOE BigJOE ComboJOE JoeJR Wood-Fired Oven
          GrillGrates & Griddle Kamado Mate Rotisserie Rib-O-Lator
          Maverick PT-100 Maverick ET-732 Thermapen
          Backyard BBQ'er Spooner, Wisconsin
          "Go Big or Stay Home"

          Comment

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