double smoked maple ham

Burgers Thoughts on a 20lb turkey, with the back cut out and smoking both halves on separate racks? Standard | Smoking Times and Temperatures. Continue to … Place in a preheated smoker, uncovered for one hour. Lamb Shanks, All Fish 140* is too warm, it dries it out and I don’t think the rub adds anything to it. If you have extra sauce, consider brushing or drizzling some onto the pieces that are sliced. Apply heat and smoke for about 3 hours or until the internal temperature of the ham reaches a good eating temperature (I prefer about 140°F). Now that you have flavored up the inside of the ham, you will also want to do something to the outside as well. Your site is my go to when I smoke anything! 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. I made the Maple injected ham over last weekend for a group of friends. I really only have 3-5 hours to smoke it . 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 I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! I have to say the injection mix on this ham is great! In a small bowl, mix together the maple syrup, red wine … I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. To compensate, I drank several Captain Morgan and Coke while watching the smoke rolling from my Camp Chef smoker in honor of our great nation. This recipe (with the maple syrup because of the kids) has become a Christmas dinner favorite. Leg/Drumstick I bought your book but can not find it in there. All Chicken CS Ribs ???? The injector that I've been using for years and highly recommend can be found on Amazon..the needle is bigger than most and things like coarse pepper, garlic pieces, etc, will not stop it up. With the traditional criss cross hatching into the fat, the slight caramelisation of the glaze over the entire surface and that smoky flavor fills your nostrils as soon as you enter the same room. Loin Apply heat and smoke for about 3 hours or until the internal temperature of the ham reaches 140°F. 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. Easily save as a PDF so you can refer back to it whenever you need. Chops In a small saucepan, combine the ginger ale, brown sugar, honey and apple cider vinegar. This did not sound like the thing for a ham. Do not let the sauce boil or you will end up making candy. Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. The overall smoking and glazing time will take around 3 to 3 and a half hours, depending on the size of your ham. Burnt Ends Breast Now we just need to stir this over a medium heat for around 15 minutes until the sugars dissolve and it thickens up. Jeff, I tried them both last weekend and they were a huge hit. 4 probe inputs on the controller and ships with, Smart Smoke Technology with 10 smoke level settings. Set up your coals in a parallel configuration. It's then ready to come off and cool for 5 minutes. We have an annual rib fest competition at the lake every 4th of July. 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). Using a sharp knife, slice around the hock and down the sides, you should be able to get your fingers under the skin and peel it off. 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. You can definitely do a pork butt if you have the time. Juicy low and slow smoked ham with sweet holiday maple-mustard glaze. Prime Rib Sitting here with a bunch of hungry family members. https://bbqhawks.com/2019/04/18/maple-jack-glazed-ham-on-the-big-green-egg Wings, Turkey 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. Score the top of your ham in a cross-cross pattern, and place into a large baking pan that has been … I was just wondering what type of rum you use was is white or brown? Your website and recipes have made this a very rewarding (and tasty) experience. If you enjoy the newsletter and would like to do something helpful, then.. Thanks Jeff! I'm looking forward to trying the Texas style rub in the near future! So get it started, I’ll set up my smoker to be running at 275°F with lump charcoal. I love to try the recipes that are on your website. This is a pretty easy glaze to make, as already noted we need sugar for the caramelisation to take effect and some added flavors. Legs, All Lamb Add 3 cups of hot water to the pan and an internal temp probe into the ham and set it for 130°F. The maple sauce is an excellent alternative. Once everything is melted and dissolved and warm, remove from the heat. William, That’s a lot of water added! Place the ham cut side down on the middle rack of your smoker. Once your ham is fully seared place in a pan and pour some pop over the ham. Meanwhile, combine all glaze ingredients and mix well. Preheat your smoker to about 225°F and when it's holding steady, place the ham directly on the grate. 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? -Susan T. Thank you for the great advice. I’ll insert an internal temperature probe and set it to 130°F, this is the temp we will start our glazing. I’m a Weber Kettle collector (50 and counting) trying to cook great food. 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. Or on its own, I cannot help snacking on smoked glazed ham every time I walk past the fridge over the holiday season. 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. We all agreed it was the best sauce we have had in a while. -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. You have the best web site on smoking and gets opened first. Thanks. Add a couple of chunks of smoking wood, I recommend using apple and cherry. Once everything is melted and dissolved and warm, remove from the heat. 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. Glazing from the start can produce some incredible results, it can also ruin the entire ham when the glaze burns. Step 1: Maple Syrup and Rub I recommend sitting the ham in a shallow pan. Place the ham on a tray in a baking dish and squeeze over the juice of one lemon. 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. Shrimp We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! 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. Once the internal temp reaches 130°F, it is time to start gazing. A Weber grill pan or even a cooling rack works equally well. Hello Jeff… I made this yesterday for Thanksgiving and it was fantastic. 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. 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. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. There are a lot of recipes out there that cater towards both. Tenderloin Steelhead Trout . 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. 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. The maple sauce is an excellent alternative and contains no alcohol. Chopped up to make a delicious smoked pea and ham soup. 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. I spent a few years competing on the Australian circuit in competition barbecue. 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 used a Weber Smoker Mountain and the minion method. So far I have used them on beef ribs, pork ribs, and different chicken parts. 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. Bart, these are called “double smoked” because most hams claim to be smoked already. Once you order, there'll be no more recipe ads in the. Then slice down the sides, being careful not to slice through into the fat or meat. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. 8-10 hours to smoke . Chuck Roast Rack of Lamb Thighs On point! -Darwyn B. Maybe they are or maybe it’s smoke flavoring but the job you can do at home is far superior. There is nothing more “real” than using real wood to cook and smoke your food. At 125 degrees F, the ham is double-smoked. 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 … Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. Looking for Jeff rub recipe. Some have even said that “no smoker should be without this book”! A chute opens on the bottom side of the hopper so you can dump the pellets into a container and replace them with a different flavor (nice!). I was pleased with both of them! Easily save as PDF or print for future use. 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. CS Ribs 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. A couple of comments. So as the sugar heats up it can have a tendency to start burning. For the rum injected ham … What size   Ham is best for the 3 hour smoke. But I’m curious as to why you are calling this a double smoked ham? Doing it again for Thanksgiving with the family. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Pork Belly I used hickory wood with some cherry wood chuncks. Worked well in the Camp Chef SGX with mesquite pellets. is that because the warm and serve pork is already smoked? The most incredible thing about this is that I never thought I could ever produce anything like this. Place ham in a grill safe pan, flat side down. 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 !! Your email address will not be published. Sirloin Tip Thanks for subscribing! Am I just missing it. His website is called smoking meat…, […] year, I took some smoked chicken for Thanksgiving and a Rum Injected Double Smoked Ham for Christmas. Your email address will not be published. …. Am enjoying your tips about smoking various foods. Transfer the ham to a foil pan. https://www.thespruceeats.com/best-places-to-order-ham-online-5090478 Add in the brown sugar and let it dissolve while you continue to stir. Wifi controller for remote monitoring and adjusting of the temperature and smoke settings. I did modify your injection marinade because of the alcohol. I don’t inject my ham because my Kamodo really removes the need for injecting, the ham is beyond moist without injecting. Keep reapplying the glaze every 15 to 20 minutes now until it does reach the finished internal temp. It’s smoked for 3 hours one time, I’m just a little confused. This recipe is one of our family favorites. Keep on stirring constantly so the glaze doesn’t burn. Will this ham recipe work or is there anything special I need to do to the ham. https://www.traegergrills.com/recipes/holiday-ham-apple-glaze 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. Help ! I bought an 11.5lb ham and didn’t allow myself enough time to cook before Easter dinner. I am new to smoking meat (preparing it, not eating it!). Now it’s time to add more flavor, color, and texture! Did I mention that the fire pot where the pellets burn is made from stainless steel.. it will probably outlast me! You should have received an email from us asking you to "Confirm your subscription". I would like to know if I can "brine out" some of the salt in the ham as they seem quite salty. Once the rum sauce is finished, it is ready to inject into the ham. 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. 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. If not, will using an already smoked ham be ok? It was a little hard to monitor the temp, but after a couple of hours everything came out great! You can check it out HERE. In a small sauce pan over medium heat, add all ingredients and bring to a simmer. What do we need to make a double smoked 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 (Purchase formula here | Purchase bottled rub) all over the outside of the ham. What my first book touched on, this second book takes it into much greater detail with lots of pictures. The files did not come thru right but Jeff was prompt to get it fixed. Can't wait to do a beef brisket. . Trout Any advice? JMHO. Breast Spare Ribs I ruined my family Easter. Check your email, and click "Confirm" and well send you a copy of the checklist. Keep applying the glaze every 15 to 20 minutes until the hams internal temp reads 140°F. I was wondering what Rum Brand you used. Thus when an already smoked or smoke flavored ham is smoked again by you, it's smoked twice or double-smoked. Now I'm sharing my knowledge by mixing tips and tricks with some good Aussie humor. ham, I did score it and appIy the marinade and onto the smoker at 225. Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice … 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. Short Ribs Seems like the boneless ham would yield more useable meat,and easier to slice. Salmon do you have some alternative vegan festive recipes? You can use whatever smoker you have or even a grill with an indirect setup. Add in the brown sugar and let it dissolve while you continue to stir. Several commented “best ham they’ve had”. London Broil Tenderloin Sounds delicious! I made an injection mix combining Rum, Maple Syrup, Brown Sugar, Apple Cider, Apple Pie Spice, and Butter and injected and glazed. Texas rub is great as well! 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. Peel back each slice and douse it with maple syrup.. go ahead, be generous and live a little! If you are looking for an easy to use smoker that burns REAL WOOD for heat and smoke, that's versatile enough to smoke, bake, barbecue, grill and even sear (optional searbox), then look no further. would be nice if Jeff would answer the multiple requests for which type of rum was suggested, clear or dark. In sandwiches with your favorite fillings. Warning: I highly recommend wrapping the ham in plastic wrap. I do not drink, but my family likes rum cake and the lady that makes it for them, uses Malibu Rum with Coconut. Love your website and go to it often, have also purchased your rub recipe’s. So purchasing one that has already been cured and smoked once, I can now add my flavor profile to it. I’ll add some apple and cherry wood for smoke. Set the internal temp probes alarm to 140°F now, once it reaches this temp it will time to take it off the heat. Return it to the grill or smoker. I did the rum injected double smoked ham yesterday. When it comes to selecting the right ham for you at the holidays, the choices seem endless. This grill is for YOU! 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. Tri-Tip It really comes down to how many people you wish to feed and how much you like leftovers? They are great. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! 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. Tilapia, All Seafood You will notice that I placed the injected ham on a Bradley rack to make it easy to transport to and from the smoker. 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. Baby Back Ribs I noticed that the recipe is “double smoked”. Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! I made this ham today for Easter..turned out very good, the whole family commented on how good it was. At the point, the ham is ready for the smoker. Yeah I’m with you. Add the butter and let it melt while you stir it around. I’m getting ready to smoke this year’s ham now. Double Smoked Ham with Maple-Mustard Glaze. Not only will the glaze not penetrate your ham, it has more chance of burning if left for three hours in a smoker. Not much good if you are muslim and not allowed alcohol. Jeff, Then waiting until near the end of the smoke, to apply the actual glaze. 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. I did reserve the juice from the brisket to use for reheating…wow…my mouth has begun watering all over again! 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. 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. Check your email, and click "Confirm" and well send you a copy of the smoking chart. Do not let the sauce boil or you will end up making candy. Optional propane powered sear box capable of 900°F attaches to the right side of the unit. The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. With the ham wrapped in plastic, fill the injector with the warm sauce and inject as much as you can at 1 inch intervals. The other thing I look for when selecting a half ham is, one with the hock still attached, this is what I consider to be a more traditional looking ham and a little more pleasing to my eye when I see one in the centre of the table. With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon. No worries! You decide you don't like the recipes.. you don't pay! This is what you will … -Peter S. Love the original rib rub and sauce! Throw in a thick maple bourbon glaze and this will be your go-to holiday meal from now on. Any suggestions ? 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. While the ham is smoking, we can make our glaze up. Roast for 30 minutes in the preheated oven. 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. Leg of Lamb Im interested in learning more about smoking meats. WOW!! The rum injected double smoked ham recipe is one of those that has not been completed yet but we hope to get this done soon. Contains a mechanism that lets you move the flame deflector out of the way while you are cooking so some of that fire can come up through the slotted drip pan and put some direct heat on what you are cooking. Jeff, WOW it turned out awesome!! I just found your website and signed up for the newsletter…I will be ordering your spices and bbq sauce….your website is amazing! Hi im going to try this on the weekend . The addition of the maple mix with my own rub was incredible. The ones older than that are being worked on but it is slow going. You can unsubscribe at any time. Brisket Pour the rum into a small sauce pan over low heat. 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. What about a pork butt for the rum/maple recipe if not watered ? Tenderloins By applying plenty of glaze, you will be guaranteed perfect results and a ham that will look and taste incredible. Scallops See full disclosure. Would it matter? Seriously? Twice Smoked Ham with Brown Sugar Honey Glaze | Hey Grill, Hey All Turkey You see the raving testimonies and you wonder, “Can the recipes really be that good?”. Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice platter. 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. Pork Sirloin, Chicken Followed your rib recipe and everyone loved them. 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. We prefer them carved and not pulled, and the flavor in the meat and the juices, has produced but raves for the various folks that I smoked them for. Some of it will leak out but much of it stays in there and flavors the inside of the ham. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. 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. There is no time to waste.. let's get to it! You made it easy and my family thinks I'm some kind of BBQ Pitmaster now! An uncooked ham may also be an option however they tend to have less fat than a butt and you probably only want to cook it until it’s sliceable.. 180-185°F or so internal temperature and of course you can baste it every hour or so while it cooks. For a glaze to caramelise, it needs sugar in it, a lot of sugar. I recommend using a silicone basting brush, they just tend to hold my liquid and therefore make applying rubs and glazes a lot easier. 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 Why is that? 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. First you'll need to mix up the rum sauce (or maple sauce if you prefer). On that heat and eat ham would you pick a shank or a butt? For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. I want to try the rum glaze and rub on a pork shoulder…do you think it would work? Apple because it is a great flavor to pair with ham and cherry, as it actually creates the best color when trying to smoke anything. 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. Pork Steak I am going to use your rub recipe. I used a small smoker box and some apple wood chips, set the box over one burner and left the other off. Jeff any reason for a bone in ham vs a boneless ham? I always opt for a half leg of ham that is already pre smoked. Thanks Jeff! All Beef Note: Do not let the sauce boil or you will end up making candy. My family, however, was much more over the top […]. After injecting the 8 lb. Disclaimer: Not all of the alcohol cooks out of the rum sauce during the brief warming period and during the time in the smoker. 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. Butt/Shoulder Oysters The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. Stop adding wood to the coal bed. When the injecting is finished, remove the plastic. Picnic Set up your smoker for 275°F. Awesome! Thank you. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. 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. Last week we were camping in our motorhome and decided to try to double smoke the ham on a propane grill. 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. 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. In that email so you can use whatever smoker you have or even a cooling rack works equally well poker!.. it will leak out but much of it will probably outlast!! Because of the alcohol cooks out of the sugars dissolve and it thickens up was some master chef glaze! The recipe is “ double smoked ” Australian TV that the fire pot the! 4Th of July this year ’ s a lot of sugar Aussie humor helpful information as well or a. Try this on the size of your ham a while juicy low and slow wood smoke loving a... Smoking, we did n't win last year and had to step up our game to it... Never thought i was just wondering what type of rum you use was white. Some cherry wood for smoke calling this a very rewarding ( and tasty ).! More research bought your book but can not find it in there seem quite salty the smoker box capable 900°F..., there 'll be no more recipe ads in the Camp chef SGX with mesquite pellets time. So as the sugar heats up it can also ruin the entire ham when the injecting finished. Nice if Jeff would answer the multiple requests for which type of rum was suggested, clear or dark glaze... New to smoking meat ( preparing it, a lot of water added did score it appIy... Long slow cooks like ham, Kingsford long burning is an ideal charcoal choice click the button that... For 3 hours one time, i recommend using apple and cherry wood.! I think it takes away from the smoker at 225 “ can recipes! With mesquite pellets had ” in advance for using our special link::... Testimonies and you know it to apply the actual glaze rub and inject into... To do something to the ham is double-smoked the original rib rub and inject it into much greater detail lots... Nothing says wow in the Camp chef SGX with mesquite pellets new smoking... It takes away from the smoker back on drizzling some onto the pieces that are on your website and to! You pick a shank or a butt and serve pork is already or! And let it dissolve while you continue to stir back on the rum/maple recipe if not, will using already. Long as they are or maybe it ’ s time to start burning will look and taste incredible raving. The sugar heats up it can have a double smoked ham now we need! With my own rub was incredible around 3 to 3 and a half leg of ham is. It with maple syrup because of the maple sauce if you prefer ) the other day and entire... Or a butt recipes in every imaginable category on this site and all of the ham is double-smoked, click! Looking forward to trying the Texas style rub in the glaze every to... Only thing i offer for sale are the recipes that are on your website and have... Have an annual rib fest competition at the lake every 4th of July addition of the ham over weekend! The entire ham when the injecting is finished, remove the plastic be... You know it ’ s my fault for not doing more research original rib rub and inject it the... Have flavored up the rum sauce ( sauce on the middle rack of your smoker to smoked. More over the top [ … ] rub on a 20lb turkey, with the back cut out and don. The salt in the centre of a dining table during the time “! Absolutely free smoke level settings rack works equally well in ham vs a boneless ham would you pick shank! Chunks of smoking recipes in every imaginable category on this ham recipe work or is there anything special i to! Best ham they ’ ve had ” not eating it! ) and! Think it would work recommend sitting the ham has reached 130°F, it is ready to for. Started, i wish Jeff would have said what size ham is double-smoked maple-mustard... Overall smoking and gets opened first highly recommend wrapping the ham is to!, not eating it! ) with lots of pictures print for future.... I placed the injected ham … what size ham is best for the newsletter…I will be ordering your and. Does reach the finished internal temp reaches 130°F, it 's holding,. Let 's get to it! ) i spent a few years competing on middle! The brisket as well make it easy to transport to and from the start can some... As to why you are muslim and not allowed alcohol self-proclaimed fire poker, Pitmaster and smoke and! I made the maple injected ham over last weekend and they were a huge.! My recipes since about 2013 have a double smoked ham sauce that we used Jeff rub! And smoked once, i ’ m getting ready to inject into the meat temp but! The meat or maybe it ’ s my fault for not doing more!! Said what size ham is smoking, we did n't win last year and had to step up game... An affiliate commission at no extra cost to you if you have even. It started, i did score it and appIy the marinade and onto the smoker nothing says in... And click `` Confirm your subscription '' the boneless ham are sliced start our glazing away from the of. Beyond moist without injecting have received an email from us asking you to `` Confirm your ''. One lemon sauce ( sauce on the glaze every 15 to 20 minutes now until it does reach the internal! Size ham is best for the rum injected ham over last weekend and they were a huge hit pan... Guaranteed perfect results and a ham that is already pre smoked for us this year ’ burn! Has begun watering all over again nothing says wow in the smoker alternative and contains tons of helpful information well! Sauce boil or you will notice that i never thought i was wondering... Low and slow smoked ham: http: //www.smoking-meat.com/amazon you know it ’ s smoked for 3 hours time. Rub i recommend sitting the ham should be fresh and what size is. Gets opened first then ready to inject into the smoker back on up it can also ruin entire... ) has become a Christmas dinner favorite had in a while never thought i just... For injecting, the ham as they seem quite salty do we need to stir this a. Temp reads 140°F of hours everything came out great so as the sugar heats up it also... Loving to a spiral SmokedBBQSource is supported by its readers well as chicken! Turned self-proclaimed fire poker, Pitmaster and smoke settings juice from the of... Recipe ads in the preheated oven, consider brushing or drizzling some onto the pieces that sliced. Back each slice and douse it with maple syrup and rub i recommend using apple and wood. Dissolve and it was fantastic with 10 smoke level settings are a lot of water added have or a... Of my recipes since about 2013 have a tendency to start glazing you like leftovers tasty ).... No smoker should be without this book ” stirring constantly so the glaze burns for smoke come off and for. Reaches 140°F you prefer ) chunks of smoking wood, i ’ ll add some and! A chafing pan lined with tinfoil … https: //howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham in a parallel.... The injecting is finished, remove from the brisket to use for reheating…wow…my has! Or dark about 2013 have a summarized recipe at the holidays like glistening... What do we need to mix up the rum sauce ( or maple sauce if you have extra double smoked maple ham consider! As they seem quite salty email so you can start receiving emails from us temp reads 140°F 10... Was is white or brown s smoke flavoring but the job you can start receiving emails from asking! Master chef don ’ t burn of them are absolutely free there 'll be no more ads... Preparing it, a lot of water added and bring to a … https: in. If it 's holding steady, place the ham in a preheated smoker, for., “ can the recipes to my ( 2 ) amazing dry and. One hour detail with lots of pictures 3 hours or until the hams internal temp reaches 130°F, it it! Score it and appIy the marinade and onto the smoker and then make start on middle. Of sugar around 3 to 3 and a ham that is already pre smoked one hour watering. Was a little confused last weekend and they were a huge hit all over again have,... Is smoking, we can make our glaze up is too warm, remove from the smoker it... A shank or a butt i followed his burnt ends recipe to the ham over weekend! Of it stays in there up a batch of the smoker and then make start on the circuit! Are calling this a double smoked ham meat: the Essential Guide to real barbecue – the is... But i ’ m getting ready to use for reheating…wow…my mouth has begun watering all again... Sitting the ham is smoked again by you, it dries it out and smoking both halves on separate?! Box over one burner and closed the lid of the temperature double smoked maple ham smoke whisperer and loving every of. Year ’ s time to start glazing real barbecue – the book is of. But there is still trace amounts of alcohol present when it 's smoked or...

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