Fallen Kell
Knows what a fatty is.
I'm doing a test Holiday Ham tomorrow. Been reading up everything I can from all kinds of places. I think I have settled on the following:
I made a paste rub:
1/2 cup turbinado sugar
1/2 cup dark brown sugar
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp ground ginger
1 tbl black pepper
2 tbl maple syrup
1-2 tbl bourbon (I used the good stuff since it has great flavor, 4 Roses Single Barrel, Barrel Strength)
I scored the ham, injected with about 1 cup maple syrup, and then coated it with the above paste (start with 1 tbl bourbon and mix a little more bourbon into it if you need more liquid). Put it in a bag to marinate/soak in for about 24 hours.
Gonna make a basting sauce tomorrow to drizzle on the ham (and give it a little more of the paste) to build up a nice crust while cooking (mix of apple juice, orange juice, maple syrup, and a little more bourbon). Will smoke it pretty hot since it is already a fully cooked/smoked ham and there isn't a lot of fat that will render, so probably around 325 for ~4 hours or so (its a 8-9 lb ham), until it hits about 160. I will give it a basting before it goes in, and then probably another one after the first hour and then every half hour after that.
Wanted to do a test run before Christmas to make sure it tastes good (don't want to do something completely new to the main dish at a big event).
I made a paste rub:
1/2 cup turbinado sugar
1/2 cup dark brown sugar
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp ground ginger
1 tbl black pepper
2 tbl maple syrup
1-2 tbl bourbon (I used the good stuff since it has great flavor, 4 Roses Single Barrel, Barrel Strength)
I scored the ham, injected with about 1 cup maple syrup, and then coated it with the above paste (start with 1 tbl bourbon and mix a little more bourbon into it if you need more liquid). Put it in a bag to marinate/soak in for about 24 hours.
Gonna make a basting sauce tomorrow to drizzle on the ham (and give it a little more of the paste) to build up a nice crust while cooking (mix of apple juice, orange juice, maple syrup, and a little more bourbon). Will smoke it pretty hot since it is already a fully cooked/smoked ham and there isn't a lot of fat that will render, so probably around 325 for ~4 hours or so (its a 8-9 lb ham), until it hits about 160. I will give it a basting before it goes in, and then probably another one after the first hour and then every half hour after that.
Wanted to do a test run before Christmas to make sure it tastes good (don't want to do something completely new to the main dish at a big event).
