Since ham is pre-cured and smoked, what we are making is called a twice smoked or double smoked ham. Hickory typically has a stronger smoke flavor than apple. This wood smoke will be indicative of the smoke flavor your ham will have. They are all also pre-smoked, and you’ll often see them labeled as apple or hickory wood smoked. An extra kiss of hardwood smoke adds so much flavor to a spiral cut ham and the glaze is almost like a sweet and savory shiny candy coating to tie everything together!Īll pork products that you purchase that are labeled “ham” have been cured with a nitrate curing solution to give them their characteristic pink color and awesomely tender texture. My Twice Smoked Ham with Brown Sugar Honey Glaze is a backyard twist on that holiday classic. You have a bossin’ ham and now.Jump to Recipe Jump to Video Print Recipe Remove the ham from the grill, lightly cover with foil, and let rest for 10-30 minutes before serving.Boss Tip: When measuring the internal temperature of the ham, place the probe in the thickest part of the ham, away from the bone. Re-apply your glaze every 10-15 minutes and continue smoking until you reach an internal temperature of 140☏.After the meat reaches that 130° to 135☏ internal temperature, place the ham in a grilling safe dish - this can be an aluminum pan, cast iron skillet, or aluminum lined baking pan – and brush on the glaze.If it’s too thick, add a 1 Tbsp of apple juice (or your favorite ham recipe liquid, like root beer) to thin it out. Make sure to whisk the mixture until all the sugar has dissolved. Cook the glaze ingredients over medium heat until it starts to simmer.Add ½ cup packed brown sugar, ½ cup of pure maple syrup or honey, 2 Tbsp Dijon mustard, ½ tsp ground cinnamon, and ¼ tsp of ground allspice, nutmeg, or ginger to a saucepan. Prepare the glaze for your Easter ham.Boss Tip: This can take about an hour or two, depending on size of your ham.Close the lid and smoke the meat until it reaches an internal temperature of 130° to 135☏.You can place the ham in an aluminum pan uncovered or directly on the grill grates. If you’re twice smoking your ham on a gas or charcoal grill, prepare to smoke over low indirect heat. Fire up your Pit Boss and set the temperature to 225☏.Next, make a second set of cuts perpendicular to first set, to form a diamond pattern all over the outside. Boss Tip: With the tip of a knife, make long cuts from top of the ham down to bottom, cutting through the skin.This is going to help the glaze sink into the meat. If your ham is not spiral cut, go ahead and score the outside.If it already has a glaze on the outside, rinse it off and pat the meat dry. ¼ teaspoon of ground allspice, nutmeg, or ginger.Boss Tip #4: If you have to grab a ham that’s a little larger, turn your leftovers into Scalloped Potatoes With Ham, Corn, And Bacon.Half HamĢ0 or more people = roughly 15 lb. A quick cheat sheet:ġ0 or fewer people = roughly a 7 ½ lb. The whole ham includes the butt and shank whereas a half ham is either the butt or shank.įor size, you want to get about ¾ pounds per person with a bone-in ham. how much can you eat in one sitting?Ī whole ham is the whole back side of the animal, labeled “leg or ham” above, and it typically weighs 18 to 20 pounds. This decision is based on two crucial questions, how many people are going to be served or.
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