Last week I asked for some directions for doing a smoked ham.
The ham was store bought and pickled, it said on the package it had 2,2% of salt.
Wanted to smoke and then glaze it.
I decided to go with a salt free rub and using the vast knowledge of this forum MSU´ed a glaze starting from a peach sauce we happened to have in the freezer. Tasted the peach sauce up front and added soy sauce, Worcestershire sauce, pepper, sage, smoked paprika and cinnamon (from a recipe somebody posted).
Smoked the ham for about an hour at 250F with some cherry wood, then let the kettle go up to about 360-370F to get the skin crispy, glazing the ham every 20mins or so. When I pulled it off the kettle to rest, it already smelled amazing.
It was a big success around the dinner table. The glaze really worked well with the salty pork, the addition of cinnamon was perfect. The skin was perfectly crispy and nearly caused a fight :boxing: :shocked: :laugh: Served with grilled broccoli and potatoes. Can´t wait to make some sandwiches with the leftovers
The ham was store bought and pickled, it said on the package it had 2,2% of salt.
Wanted to smoke and then glaze it.
I decided to go with a salt free rub and using the vast knowledge of this forum MSU´ed a glaze starting from a peach sauce we happened to have in the freezer. Tasted the peach sauce up front and added soy sauce, Worcestershire sauce, pepper, sage, smoked paprika and cinnamon (from a recipe somebody posted).
Smoked the ham for about an hour at 250F with some cherry wood, then let the kettle go up to about 360-370F to get the skin crispy, glazing the ham every 20mins or so. When I pulled it off the kettle to rest, it already smelled amazing.
It was a big success around the dinner table. The glaze really worked well with the salty pork, the addition of cinnamon was perfect. The skin was perfectly crispy and nearly caused a fight :boxing: :shocked: :laugh: Served with grilled broccoli and potatoes. Can´t wait to make some sandwiches with the leftovers
