smoked ham

This smoked ham is coated in a homemade spice rub, cooked in a smoker, then brushed with a homemade brown sugar and maple glaze. The ultimate holiday ham recipe that doesn't require any oven space!

Smoked Ham with Brown Sugar Glaze

lbs bone in ham (you can go larger

BBQ rub

butter

brown sugar

maple syrup

apple cider (divided use)

herbs and fruit

cooking spray

Preheat a smoker to 250 degrees F. Load the smoker with cherry wood chips.

Coat a disposable aluminum pan with cooking spray. Place the ham cut side down in the pan.

Sprinkle the spice rub all over the exterior of the ham.&nbsp;

Place the pan in the smoker and cook for one hour.

Continue to cook the ham for another 2-3 hours, basting every 30-45 minutes with the 2 cups of apple cider.&nbsp;

The ham is done when a thermometer inserted into the thickest part of the ham reads 140 degrees F.

While the ham is smoking, make the glaze.

Place the butter, brown sugar, maple syrup and remaining 1/4 cup of apple cider in a pan over medium heat.

Bring the pan to a simmer. Cook for 6-8 minutes or until glaze has just thickened.

Brush the glaze all over the ham. Transfer the ham to a platter. Garnish the ham with herbs and fruit if desired, then serve.

Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.

The perfect croque monsieur

butter, melted

Dijon mustard

grated gruyère

milk

milliliters cream

garlic clove, crushed

bay leaves

onion,

plain flour

fresh nutmeg, grated

mayonnaise

First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.

Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.

Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.

Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

Pea and ham soup, but not as you may know it.

Matt Moran's green pea and ham hock soup

tbs olive oil, plus extra to drizzle

onion, chopped

carrot, chopped

garlic cloves, crushed

celery stalk, chopped

bay leaf

thyme

smoked ham hock

1L (4 cups) chicken stock

peas

mint, leaves picked

Pea tendrils, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Vegie fritters are enjoying their day in the sun right now, and it's no surprise when you consider how simple they are to throw together and just how much goodness they pack in. These quick and easy fritters make for the perfect meal any time of the day.

Super quick zucchini and haloumi fritters

zucchini (650 grams),

smoked ham, torn into thin pieces

haloumi, coarsely grated

(100 grams) self-raising flour

(50 grams) plain flour

eggs, lightly beaten

dill

Pinch of dried chilli flakes,

tbs extra virgin olive oil,

radishes, very thinly sliced

snow pea shoots

lemon

(120 grams) sour cream

(140 grams) thick Greek-style yoghurt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

This spiral cut ham is smoked and then treated with a spicy mustard glaze made with Colman&#x27;s Mustard.

Double Smoked Ham

8-11 lb spiral cut ham

Cup Apple Juice

Tbsp Colman's Mustard

Cup Colman's Mustard

Cup Brown Sugar

Cup Honey

Cup Apple Cider Vinegar

Smoke ham at 225 degrees for two hours

Place ham in an aluminum pan or cast-iron...

Place ham in an aluminum pan or cast-iron skillet cut side down. Combine apple juice and 1 Tbsp Colman's and pour in bottom of the pan

Cover tight with foil and cook at 300...

Cover tight with foil and cook at 300 degrees for one hour.

Combine glaze ingredients in a small bowl and...

Combine glaze ingredients in a small bowl and liberally brush glaze on the surface of ham.

Return ham to the smoker and adjust temperature...

Return ham to the smoker and adjust temperature up to 350 degrees. After 15 minutes brush more glaze on ham. After an additional 10 minutes, the ham is done.

Remove from the smoker and let rest for...

Remove from the smoker and let rest for ten minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/owlvcoqlmf99p60jcbxf.mp4

Intro video to a tasty double-smoked spiral ham recipe using Colman's Mustard.

Double Smoked Spiral Ham

A sweet honey glaze on this smoked ham is so juicy and full of flavor. It will be come the new favorite holiday recipe for Thanksgiving, Christmas and Easter.

Twice Smoked Spiral Ham

8-10 lb smoked spiral ham

c. ginger ale

c. brown sugar (packed)

Tbsp honey

apple cider vinegar

garlic

In a small saucepan, combine the ginger ale, brown sugar, mustard, honey and apple cider vinegar.  Bring to a boil. Cook until glaze is reduced by half, about 15 minutes. Stir in remaining ingredients; cook 5 minutes longer. Remove from heat.

Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. Pull the slices apart one by one and drizzle honey glaze down in between the pieces. You will want to hold the front so the slices do not fall all the way over and tear. After that brush the top of the ham with glaze.

Prep your smoker according to manufacture's directions. We used cherry wood pellets in our Traeger electric smoker. Set your smoker for cooking at about 230 - 240 degrees F. Place the pan with the spiral cut ham on the smoker and close lid. Baste the ham every hour with more of the glaze.

The smoking process will take 3 hours. This is a double smoked ham so the ham is already cooked, this process adds more smoke flavor and the glaze.

Smoked Ham is the perfect meal for any holiday, like Christmas or Easter dinner. This brown sugar glaze is absolutely incredible over the top of your smoked ham!

Smoked Ham and Brown Sugar Glaze

unsalted butter

shallots

garlic, crushed

honey

Dijon Mustard

cayenne pepper

salt

Preheat smoker to 250 degrees Fahrenheit using a fruit wood, like apple or cherry.

Pat dry the ham and place a Bluetooth Thermometer probe, like the Thermoworks Smoke Unit, into the center of the ham but not touching the bone. Place ham on the smoker flat side of the ham down.

Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a silicone brush. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove.

Glaze the ham a second time and loosely tent with foil. Let rest 30 minutes prior to slicing. After 30 minutes slice the ham and serve.

How to Smoke Ham

In a medium size saucepan over medium heat add butter and let melt. Add shallots and sauté to soften but not caramelize (about 6 - 8 minutes). Add garlic and sauté for additional 1 minute just to soften.

Add sugar, cider, honey, Dijon, cayenne, and salt to pan, slightly increase heat and bring to a simmer. Allow glaze to simmer for up to 10 minutes, taking care to not boil. The glaze will thicken as the sugar and liquids incorporate and slightly reduce.

Can be made while ham is close to done.

For the Brown Sugar Honey Glaze

https://embed.mediavine.com/videos/iTMD2MkLr

Smoked Ham is the perfect meal for any holiday, like Christmas or Easter dinner, or even to have on hand for sandwiches. This brown sugar glaze is absolutely incredible over the top of your smoked ham!

Double smoked ham on pellet grill is a way to infuse more smoke flavor into your already smoked pre-cooked ham. Learn how to smoke ham on a pellet grill. A great pellet grill recipe that is easy to make.

Double Smoked Ham on Pellet Grill

pre-cook cured smoked ham

liter of Pepsi, Coke, or Dr. Pepper

Start by preheating your grill to 500 degrees.

Place your ham long side down on the...

Place your ham long side down on the grill for 10 -20 minutes. You want to sear the ham, on all sides of the outside. So rotate the ham around and build a nice sear all around.

Once your ham is fully seared place in...

Once your ham is fully seared place in a pan and pour some pop over the ham. This is what you will use to baste throughout the cooking process.

Drop the heat down to 225 degrees and...

Drop the heat down to 225 degrees and baste your ham every 20-30 minutes for 4 hours.

Once the 4 hours is up, check to...

Once the 4 hours is up, check to make sure the internal temperature is 140 degrees. If you are not there yet, continue cooking the double smoked ham until it reaches proper temperature.

Let the ham rest for 10-15 minutes once...

Let the ham rest for 10-15 minutes once you are done cooking then carve the ham and serve.

https://mediavine-res.cloudinary.com/video/upload/btyhdfh5rjkdqsantofp.mp4

Double smoked ham on pellet grill is a way to infuse more smoke flavor into your already smoked pre-cooked ham. Learn how to smoke ham on a pellet grill. A great pellet grill recipe that is easy to make.

Take your Thanksgiving to the next level by transforming your pre-cooked ham into a family-favorite meal! The ham is coated with Pit Boss® Pecan Maple Walnut Rub, which gives this classic holiday dish a sweet and savory flavor. Double smoked with Pit Boss Apple Blend Hardwood Pellets and glazed with a mixture of apple juice and honey, the ham retains the perfect amount of smoke flavor while remaining moist, juicy, and bursting with flavor.

pre-cooked, spiral slicedsmoked ham

Pit Boss Pecan Maple Walnut Rub

Apple Juice

Honey

Pit Boss Apple Blend Hardwood Pellets

Set your Pit Boss grill to 250 degrees

Take a pre-cooked ham, and coat lightly with olive oil, then coat the entire ham with Pecan Maple Walnut Spice.

Place ham cut side down on Pit Boss grill, and cook approx. 15 minutes per lb, uncovered until internal temperature reaches 130 degrees.

If desired, glaze with a mixture of ¼ cup each apple juice and honey, and 2 tablespoons of PB spice mix; and allow to cook for an additional 30 minutes before serving.

Remove, garnish, and serve

Substitute pineapple juice or orange juice as desired forthe glaze.

Anyone can serve boring store-bought ham but those &quot;in the know&quot; hit the smoker or grill to take it to a whole other level of smoky deliciousness!

The Ultimate Smoked Ham Recipe And Video

bone-in precooked wet cured ham

Chris Lilly's Spicy Apricot Glaze

chicken broth

Prep. You can do this step well in advance. Make 1 cup (236.6 ml) of Chris Lilly&#39;s Spicy Apricot Glaze. Put the chicken broth in a pan and whisk in 4 tablespoons of the glaze over medium heat until it is dissolved. Put both the glaze and the broth in the fridge.

Fire up. Prepare your grill for 2-zone cooking and preheat it to about 225°F (107.2°C) on the indirect side. If the skin has not been removed, remove it, and trim off almost all the fat leaving no more than a thin layer. The fat does not penetrate the meat and people will just trim it off at the table and there goes your glaze. If it came with a prepackaged glaze, throw it out. If there is a glaze already on the meat, rinse it off. Chris&#39; glaze is better. If it is spiral-sliced, let some water get into the sliced areas to help reduce moisture loss.

Cook. Place the meat on the indirect side of the grill flat side down, add a handful or two of wood for smoking as described in my articles on the Best Setup for a Charcoal Grill, the Best Setup for a Gas Grill, the Best Setup for a Bullet Smoker, and the Best Setup for an Offset Smoker. You do not need much smoke since the meat has been smoked once already. Close the lid, and smoke for about 30 minutes.

Tear off about 5&#39; (1.5 m) of aluminum foil, if you have double strength, that&#39;s better. Fold it in half to make it about 2 1/2&#39; (76.2 cm) in length. Take the ham off the grill, place the flat side on the foil making sure you don&#39;t puncture the foil with the bone, pour 1/2 of the broth/glaze mix over the meat and seal the meat and broth/glaze mix in the foil making it look like a giant candy kiss. Crimp the seams tight. We don&#39;t want any steam escaping or broth leaking. This technique helps it cook faster by generating a little steam, which penetrates faster than dry heat, and keeps the meat moist. If it is leaking, use another layer of foil or place it in a pan. Place it back on the indirect side at about 225°F (107.2°C). If you have a leave-in meat thermometer, insert it now through the foil into the fat end above the liquid level, so the tip is about 1&quot; (2.5 cm) away from the bone. Watch the oven temp and try to keep it around 225°F (107.2°C).

When the meat temp hits about 130°F (54.4°C), open the foil, paint on the full strength glaze, leave the foil open to catch drips, close the grill, and roast for about 10 minutes until the glaze gets thick. How long will it take to hit 130°F (54.4°C)? That depends on the thickness of the meat and the accuracy of your oven thermometer. As I tend to repeat in every recipe, you cannot trust your grill thermometer no matter how much you spent on your grill, and you need a meat thermometer to tell when the meat is done. Please read my article on thermometers and take action.

Glaze the ham. After about 10 minutes, open the grill, dip your basting brush in the pools of broth/glaze on the foil and paint the meat again. Add more full strength glaze if you wish. Now remove the foil, and pour it into a sauce pan. That's the basis for your sauce. Taste it. Add more glaze or broth as you wish. The thinner it is the easier it soaks into the meat. Don't get too sweet. Keep it warm on the grill or indoors.

Leave the lid open, remove the thermometer and move the ham over to the hot side of the grill and lay it on a curved side so the glaze is facing the heat and the bare meat is not. Stand right there and watch so the glaze does not burn. Don&#39;t walk away even to get a beer. Let the glaze sizzle, but not blacken. You are just trying to caramelize the sugars and develop more flavor. After about 3 or 4 minutes, roll it a bit and keep rolling it until all sides have sizzled except the flat side. Leave it bare. By now the temp should have risen to 140°F (60°C). Go ahead and check if you want, but trust me, it&#39;s there.

Serve. Pour the sauce into a gravy boat for serving, and move the ham to a cutting board, flat side down. Carve it by slicing inward from the sides towards the bone parallel to the table top. Then slice down along the bone to release the slices. Serve, and spoon a little sauce over the meat. Here&#039;s great photo of a skin on ham by a reader Roman Matla.

https://www.youtube.com/watch?v=zbfszkXB1EM

Ultimate Smoked Ham Recipe from AmazingRibs.com - Smoked Holiday Ham with Apricot Glaze **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products

******
Recipe credit goes to AmazingRibs.com
https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/ultimate-smoked-ham-recipe

We have tailored recipe instructions for Slow 'N Sear owners below.  For instructions on other grills/smokers we recommend you use the AmazingRibs.com link above.

******

INGREDIENTS NEEDED TO MAKE THE ULTIMATE HAM RECIPE:

1- 8 pound bone-in pre cooked wet cured ham – We used a spiral cut ham
1 cup Chris Lilly's Spicy Apricot Glaze  - FULL RECIPE LINK:
1 cup chicken broth


HOW TO MAKE THIS ULTIMATE SMOKED HAM BY AMAZINGRIBS.COM 

Before getting to the ham, let’s start with the Spicy apricot Glaze. we love this glaze because it’s a great blend of sweet and savory that pairs well with the salty ham for the perfect bite.

The glaze is really easy to put together, just follow along with this recipe to make yours - https://youtu.be/fdO0-FtFq7w

Once your glaze has been made take your 1 cup of chicken broth and whisk in 4 tbs of the glaze over medium heat until it is dissolved. We have the Slow N Sear partially set up for our cook today using about 15-20 briquettes, which will provide enough heat to blend our broth mixture. Once that’s done put if off to the side as we will be using this later on during the cook. 

Now let’s move on to the ham.  If your ham still has the skin on go ahead and remove it along with the fat so that when we glaze the ham later on it will be going directly onto the meat. If you select a spiral-sliced ham, you will also want to spritz it with water to help reduce moisture loss.

When your ham is all ready to go, you are going to finish setting up the slow n sear for cooking at 225 degrees. We added about 3/4 of a chimney basket of unlit briquettes along with a new piece of wood to give a light smoke.

When your grill is up to temperature place the meat on the indirect side of the grill flat side down and begin cooking for about 30 minutes.

After 30 minutes get the ham off the grill  and into a foil wrap.  Tear off about 5' of aluminum foil, if you have double strength, that's better. Fold it in half to make it about 2 1/2' in length. Place the ham flat side down on the foil making sure you don't puncture the foil with the bone, pour 1/2 of the broth mixture over the meat and seal the meat and broth mixture in the foil making it look like a giant candy kiss.  This technique helps it cook faster by generating a little steam, which penetrates faster than dry heat, and keeps the meat moist. 

Just in case of a small leak in the foil we are going to place our ham onto our drip n griddle on the indirect side of the grill for cooking at 225 F. Next, take your leave-in meat thermometer and insert it now through the foil into the thickest end above the liquid level, so the tip is about 1" away from the bone. Once this is done we are going to close the lid and continue cooking our ham until out internal temperature reaches 130 degrees. 

After around 1.5-2 hours in the foil wrap your ham should now be 130 degrees. Apply a coat of the Apricot glaze.  After its applied,  leave the foil opened then close the lid and continue to cook for about 10 minutes until the glaze gets thick. 

After the glaze has thickened up well,  open the grill and baste it one last time using the drippings in the foil. You can add more full strength glaze if you wish but its not necessary. Pour the juices into a saucepan and give it a taste. Feel free to add more glaze or broth as desired, but remember the thinner the sauce, the easier it soaks into the meat.  Keep it warm while finishing up the ham.

To finish the ham we're going to move it over to the hot side of the grill with the glaze facing the heat.  Be careful -  We want that glaze to sizzle, but not blacken, this won’t take long.  We are just trying to caramelize the sugars and develop more flavor. With the Slow N Sear you will want to use the Cold Grate Technique and only sear 30 seconds to a minute before you roll the meat to expose more surface for searing. We are are going to do all the sides except the flat side. Leave it bare. 

After caramelizing the glaze your ham is now finished.  Take it off the grill and let it rest just for a few minutes before slicing in and topping it with some of our juices that we saved.


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Drip 'N Griddle Pan: https://abcbarbecue.com/product/drip-n-griddle-pan

22" Two Zone Cooking Grate with EasySpin:  https://abcbarbecue.com/product/22-cooking-grate

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Ultimate Smoked Ham Recipe from AmazingRibs.com - Smoked Holiday Ham with Apricot Glaze

This recipe will help you create a smoked ham at home. Every animal is different, so you need to use the Curing Calculator on this page for precise amounts since it is unlikely your ham will be exactly the same as this one. 

Wet Cured Smoked Ham Recipe

water

Salt

Prague Powder

Prep. If your ham has skin, remove it and all the fat cap. You can use the skin to make cracklins. Skin and fat just do not add flavor. I debunk this myth in my article on fat caps. Besides, fat on a ham only slows the penetration of the cure and will get gelatinous after curing like this image.

Get a 5 gallon (19.5 L) food grade bucket and clean the heck out of it first with soapy water. Rinse thoroughly with ounce (30 mL) of bleach per gallon (3.9 L) of water. Dry thoroughly. Then and add the distilled water, kosher salt, and Prague Powder #1. Stir til they dissolve. Chill it.

Scrub the exterior of the ham thoroughly to remove as much bacteria as possible (don&#39;t use soap). Put the meat in the bucket and submerge it. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. If necessary, weight the meat down under a clean plastic container filled with water. Put the bucket in the refrigerator and let the meat cure for as long as the calculator tells you. If it is larger or smaller, use our curing calculator on this page to determine how long it needs to be in the cure. It must remain cold. After curing the water should remain transparent, but slightly pink, like this image.

If you don't keep it in the brine long enough, you might have a tan spot that will taste like pork, not ham, like this one.

Cook. After the cure, it is time to smoke. Before smoking, rinse the surface since there will be a heavier concentration of salt on there. If you wish, you can apply a salt free spice rub like my Meathead&#39;s Memphis Dust just before smoking. If you want to serve it immediately, and I strongly recommend it, smoke the ham at 325°F (163°C) until it is 145°F (63°C) in the deepest part of the center. This will take up to 5 hours depending on the meat&#39;s thickness. Rule of thumb: 30 minutes per inch of thickness at the thickest part. Your mileage may vary depending on a lot of variables such as your cooker&#39;s airflow, humidity, how much moisture in the meat, etc. The reason we cook at 325°F (163°C) is to prevent the stall which will happen at lower temperatures and that can result in a 12 hour or longer cook. During the last hour, paint it with a glaze. My favorite glazes are Chris Lilly&#39;s Spicy Apricot Glaze or Danny Gaulden&#39;s Brown Sugar Mustard Glaze. Make sure it doesn&#39;t burn. There is no substitute for a ham fresh from the smoker.

If you don&#39;t plan to use it within a week, smoke it at 325°F (163°C) until it is 165°F (75°C) in the deepest part and it will be safe for up to two weeks in the fridge. Then when you reheat it cook it up to 145°F (63°C) and lay down your first layer of glaze when it hits about 130°F (54°C). Reheating can take almost as long as the initial smoking.

Serve. Slice and serve immediately or refrigerate until ready to use. Leftovers can be stored in the refrigerator for a week or so, or frozen. If you vacuum seal, it will keep longer. You can cut slices and grill ham steaks, or just warm it in the oven. Also be sure to check out this video for our maple bacon recipe to learn even more about the curing process.

https://www.youtube.com/watch?v=ZHOwK6u2Qdg

Homemade Bacon Recipe - How to Cure and Smoke Bacon - AmazingRibs.com Maple Bacon  **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products

AmazingRibs.com article on the science of curing meats safely: https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/science-curing-meats-safely

____________

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22" Two Zone Cooking Grate with EasySpin:  https://abcbarbecue.com/product/22-cooking-grate

For our professional recommendations on digital thermometers check out the following link:  
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_________________

THE RECIPE INGREDIENTS:

3lbs Raw Pork Belly (skin Removed)
4 ½ teaspoons kosher salt
4 ½ teaspoons ground black pepper
3 tablespoons dark brown sugar
½ cup of Canadian Maple Syrup
¾ cup distilled water and lastly 
½ teaspoon of Prague Powder #1

THE RECIPE METHOD:

In a mixing bowl (or directly into ziplock bag) add in kosher salt, ground black pepper, dark brown sugar,  Maple Syrup, distilled water and lastly ½ teaspoon of Prague Powder #1.  Once everything has been mixed together pour it into a 1 gallon ziplock bag then add the pork belly.  Once everything is in the bag squeeze out the air as much as possible while coating the pork belly all over. Lastly, place the bag into a tray just in case there are any leaks in the bag and place it in the fridge for 3 to 5 days.  Because the belly will release liquid as it sits in its brine, it will be important to flip the bag ever day that it’s in the fridge to help redistribute the juices and spices. 

After 4 days in the fridge and a few flips this pork belly is fully cured and ready to prep for the smoke.   The next step is to rinse off the surface to remove any large deposits of salt.  With that our pork belly is ready to be smoked so it's time to get the Slow 'N Sear set up for cooking at 225F. 

To do this place about 12 briquettes into the corner of the Slow 'N Sear and get them fully lit.  Next fill up the remainder of the Slow 'N Sear with unlit briquettes along with adding 1 quart of boiling water into the water reservoir to help generate a bit of steam. NOTE: Make sure to wear gloves for added safety.  Lastly add 1 to 2 small chunks of Maple wood for smoking, other great choices would be apple or hickory.  Close the lid until the grill has reached 225F with clean smoke coming out of the grill. 

With the grill ready to go, place the pork belly onto the grill and attach a leave in digital thermometer into the thickest part of the pork belly so that we can monitor the temp as it cooks.  Once everything is done, close the lid and begin cooking at 225F.

After about 2 hours of smoking, our pork belly should have reached an internal temperature of 150F.  It’s time to pull what is now BACON off the grill and place it in the fridge for 30 minutes or longer to cool. This will help with slicing as it is always easier to slice when cold. 

Once cool, you can now slice it into strips and fry it up for your feast.

Enjoy. 


For more Great BBQ Recipes using the Slow N' Sear visit http://www.abcbarbecue.com

Homemade Bacon Recipe - How to Cure and Smoke Bacon - AmazingRibs.com Maple Bacon

Sure, you could go to the store and pick up a conveniently packaged spiral glazed ham. Or you could obtain ultimate bragging rights by curing and smoking your own ham at home. It&#39;s a project, but it&#39;s worth the time and effort, plus you&#39;ll be able to control the salt and flavor levels. For the real cherry on top, finish it off with a zesty Citrus, Pineapple, &amp;amp; Tequila glaze. Let&#39;s get started:

Homemade Cured &amp; Smoked Ham with Pineapple Glaze

8-10 LB BONE IN FRESH HAM- SKINLESS

LB WATER

CURE:

In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine.

Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. It is important to inject the amount of brine equal to 10 to 15% of the ham’s weight, into the flesh of the ham.

Place ham in a large pot with lid and pour the remaining brine around the ham. The ham should be completely submerged in the brine. Cover with plastic wrap, and press down on the ham, then cover with a lid. Refrigerate the ham in the brine for 2-4 days (we recommend one day for every 2 lbs. ).

After 4 days, remove the ham from the brine, and soak in cold water for 2 hours, changing out cold water after 1 hour. (Note: Another way to lower the sodium content of the ham is to refresh the water more frequently. For a less salty ham, change the water ever 30 minutes for 2 hours). Remove the ham from the water, place it in a glass baking dish, cover it with plastic wrap, and refrigerate overnight.

SMOKING:

Remove the ham from the refrigerator, uncover, and blot dry with paper towels.Preheat the smoker to 130° F.

Place the ham in a stockinette and hang it from 2 hooks latched onto 2 stacked top grates.  Add ⅔ pan of moistened sawdust and smoke for 3 hours, with dampers ⅓ open.

After 3 hours, remove the pan of charred sawdust, then add another pan of moistened sawdust on the burner.  Increase the temperature to 160° F and smoke for another 3 hours.

After 3 hours, remove the sawdust pan and close dampers.  Increase the temperature to 185° F, and cook until the internal temperature of the ham reaches 150° F.

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Top 17 smoked ham recipes from across the web

The most viewed smoked ham recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Smoked Ham with Brown Sugar Glaze

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Smoked Ham With Brown Sugar Glaze

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The most viewed smoked ham recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Homemade Cured & Smoked Ham wit...