I tend to wait an hour or so before doing this, as we want to apply the glaze while it is warm to hot to our ham. 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. There is nothing more “real” than using real wood to cook and smoke your food. Quarter Did I mention that the fire pot where the pellets burn is made from stainless steel.. it will probably outlast me! Transfer the ham to a foil pan. It’s good on everything else but I think it takes away from the sweetness of the rum and brown sugar. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Add 3 cups of hot water to the pan and an internal temp probe into the ham and set it for 130°F. Any suggestions ? I used hickory wood with some cherry wood chuncks. Add a couple of chunks of smoking wood, I recommend using apple and cherry. Do not let the sauce boil or you will end up making candy. So far I have used them on beef ribs, pork ribs, and different chicken parts. You have the best web site on smoking and gets opened first. I’m concerned about an oversmoked flavor. Seriously? Pre smoked hams will still have the skin on them, so we need to remove this to get that traditional glazed look you see in any type of holiday advertising. 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. This is a pretty easy glaze to make, as already noted we need sugar for the caramelisation to take effect and some added flavors. For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. Thanks Jeff! Leg of Lamb Short Ribs The files did not come thru right but Jeff was prompt to get it fixed. This recipe (with the maple syrup because of the kids) has become a Christmas dinner favorite. This recipe is one of our family favorites. Used your rub and sauce. Chuck Roast I placed the ham over the off burner and closed the lid. This allows you to sear burgers. I am curious at what temp to smoke and how long. The most incredible thing about this is that I never thought I could ever produce anything like this. They are great. When the injecting is finished, remove the plastic. For the rum injected ham … What size   Ham is best for the 3 hour smoke. I did modify your injection marinade because of the alcohol. Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice platter. Oysters There are a lot of recipes out there that cater towards both. I love trying new things and perfecting the art of barbecue. Now it’s time to add more flavor, color, and texture! The maple sauce is an excellent alternative and contains no alcohol. Tilapia, All Seafood Roasts Check your email, and click "Confirm" and well send you a copy of the checklist. I love to try the recipes that are on your website. Picnic 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. would be nice if Jeff would answer the multiple requests for which type of rum was suggested, clear or dark. Once the ham has reached 130°F, it’s time to start glazing. Breast Return it to the grill or smoker. Steelhead Trout If not, will using an already smoked ham be ok? Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice … Some have even said that “no smoker should be without this book”! Jeff, Appreicate all the great tips. So purchasing one that has already been cured and smoked once, I can now add my flavor profile to it. -Peter S. Love the original rib rub and sauce! I really only have 3-5 hours to smoke it . Pork Sirloin, Chicken 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. Preheat to about 225°F and when it's holding steady, place the ham directly on the grate. 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. I was pleased with both of them! Place this into the smoker and then make start on the glaze. Followed your rib recipe and everyone loved them. I killed a hog yesterday and want to smoke the hams. 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. London Broil 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. Bart, these are called “double smoked” because most hams claim to be smoked already. Steak 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. A Weber grill pan or even a cooling rack works equally well. Lobster. Yeah I’m with you. Add in the brown sugar and let it dissolve while you continue to stir. Thanks for subscribing! Seems like the boneless ham would yield more useable meat,and easier to slice. Thighs I used a small smoker box and some apple wood chips, set the box over one burner and left the other off. Since we will be smoking the ham for around three hours, that is a long time to have a heavy sugar glaze on anything. You made it easy and my family thinks I'm some kind of BBQ Pitmaster now! Shrimp Thanks Jeff for the great recipes. Ingredients 1 bone-in half spiral ham 3 cups apple juice 1 yellow onion, chopped 2 tbsp yellow mustard BBQ rub I bought your book but can not find it in there. All Chicken I have to say the injection mix on this ham is great! Once the internal temp reaches 130°F, it is time to start gazing. 8-10 hours to smoke . Good job from one okie to another. Chops A couple of comments. It’s smoked for 3 hours one time, I’m just a little confused. 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. 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. With the ham wrapped in plastic, fill the injector with the warm sauce and inject as much as you can at 1 inch intervals. Place ham in a grill safe pan, flat side down. Help ! Rack of Lamb 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. Will this ham recipe work or is there anything special I need to do to the ham. 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. Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. ???? Roast for 30 minutes in the preheated oven. 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. The overall smoking and glazing time will take around 3 to 3 and a half hours, depending on the size of your ham. A few years ago I said, “if Camp Chef ever comes out with a wifi controller they will have the best, most feature-rich pellet grill on the market” and I wasn't wrong! can i form a liquid with your rub and inject it into the meat ? Your website and recipes have made this a very rewarding (and tasty) experience. https://howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham 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. The reason being, I want to have a double smoked ham. -Darwyn B. Stop adding wood to the coal bed. Legs, All Lamb Tri-Tip It comes in all manner of types, like dry sugars, syrups and liquids like honey and maple syrup and most times a combination of all three. I recommend using a silicone basting brush, they just tend to hold my liquid and therefore make applying rubs and glazes a lot easier. This is what you will … Then starred in a barbecue show on Australian TV. Absolutely phenomenal. Firstly we need to remove the skin. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. I ruined my family Easter. Continue to … Add the butter and let it melt while you stir it around. Crown Roast If it happens to be cold out and your smoker loses heat easily then it is best to leave the door or lid closed as much as possible. Glaze the Double-Smoked Ham. First you'll need to mix up the rum sauce (or maple sauce if you prefer). 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!). This did not sound like the thing for a ham. Now that's a bargain and you know it. As a main protein for any holiday function. I made an injection mix combining Rum, Maple Syrup, Brown Sugar, Apple Cider, Apple Pie Spice, and Butter and injected and glazed. I was wondering what Rum Brand you used. SmokedBBQSource is supported by its readers. Warning: I highly recommend wrapping the ham in plastic wrap. Smoked ham can be used in so many different ways, from the centerpiece at a holiday feast, to sandwiches, chopped up for the best smoky pea and ham soup you’ve ever tasted. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! We promise not to spam you. 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. Pulled Pork Once your ham is fully seared place in a pan and pour some pop over the ham. When you inject it, some of the sauce will squirt out of unsuspected places in a geyser-like fashion and up to 5 feet away– Ask me how I know! 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? Prime Rib I’m a Weber Kettle collector (50 and counting) trying to cook great food. So I made the maple syrup version but added one tablespoon of Captain Morgan. 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. Would it matter? After injecting the 8 lb. Ron, all of my recipes since about 2013 have a summarized recipe at the bottom of the page. I know it’s my fault for not doing more research! 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. In a small saucepan, combine the ginger ale, brown sugar, honey and apple cider vinegar. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. WOW it turned out awesome!! -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. Now we just need to stir this over a medium heat for around 15 minutes until the sugars dissolve and it thickens up. I’m getting ready to smoke this year’s ham now. Add the butter and let it melt while you stir it around. From there you can add whatever ingredients you want to flavor your glaze to your liking. Wifi controller for remote monitoring and adjusting of the temperature and smoke settings. Several commented “best ham they’ve had”. I have done a Boston butt, a chicken, the ABTs (my wife absolutely loves these things), and most recently, a brisket.Your rub and sauce recipes do give it a little zing, which we enjoy very much. Throw in a thick maple bourbon glaze and this will be your go-to holiday meal from now on. Score the top of your ham in a criss-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? 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”. Some of it will leak out but much of it stays in there and flavors the inside of the ham. Thinly sliced for a topping for homemade pizzas. Tenderloin CS Ribs Thanks Jeff! Juicy low and slow smoked ham with sweet holiday maple-mustard glaze. But, I wish Jeff would have said what size ham he used. The maple sauce is an excellent alternative. Put a chafing pan lined with tinfoil … https://bbqhawks.com/2019/04/18/maple-jack-glazed-ham-on-the-big-green-egg So get it started, I’ll set up my smoker to be running at 275°F with lump charcoal. This configuration provides long, steady heat for grill-roasting your ham. Preheat your smoker to about 225°F and when it's holding steady, place the ham directly on the grate. ham, I did score it and appIy the marinade and onto the smoker at 225. Worked well in the Camp Chef SGX with mesquite pellets. Chopped up to make a delicious smoked pea and ham soup. Then slice down the sides, being careful not to slice through into the fat or meat. Hello Jeff… I made this yesterday for Thanksgiving and it was fantastic. While the ham is smoking, we can make our glaze up. I’ll insert an internal temperature probe and set it to 130°F, this is the temp we will start our glazing. It's then ready to come off and cool for 5 minutes. Learn more. Keep on stirring constantly so the glaze doesn’t burn. Brisket JMHO. Then waiting until near the end of the smoke, to apply the actual glaze. Doing it again for Thanksgiving with the family. Breast Looking for Jeff rub recipe. 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. 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. On point! Apr 22, 2019 - Adding a little low and slow wood smoke loving to a spiral Lamb Chops What do we need to make a double smoked ham? My family, however, was much more over the top […]. I am going to use your rub recipe. 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. Just finished making your Maple injected double smoked ham. Tip: You might want to double the recipe so you'll have enough to brush or drizzle onto the finished ham slices once it's all done. Sounds delicious! 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. Bring to a … 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. Leg/Drumstick 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. Once the rum sauce is finished, it is ready to inject into the ham. 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. Can't wait to do a beef brisket. Thoughts on a 20lb turkey, with the back cut out and smoking both halves on separate racks? Baby Back Ribs Once everything is melted and dissolved and warm, remove from the heat. You see the raving testimonies and you wonder, “Can the recipes really be that good?”. Now that you have flavored up the inside of the ham, you will also want to do something to the outside as well. Standard | Smoking Times and Temperatures. do you have some alternative vegan festive recipes? Not only will the glaze not penetrate your ham, it has more chance of burning if left for three hours in a smoker. Burnt Ends Peel back each slice and douse it with maple syrup.. go ahead, be generous and live a little! See full disclosure. What my first book touched on, this second book takes it into much greater detail with lots of pictures. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. -Susan T. Thank you for the great advice. So into a saucepan we’ll place ¾ of a cup of maple syrup (or honey if you wish), ¾ of a cup of brown sugar (make sure it is packed in tight to the measuring cup), 3 tbsp of Dijon mustard (you can substitute for another type of plain mustard if you wish), ¾ tsp of ground cinnamon and ½ tsp of allspice (you could also use nutmeg). I made the Maple injected ham over last weekend for a group of friends. Keep applying the glaze every 15 to 20 minutes until the hams internal temp reads 140°F. I want to try the rum glaze and rub on a pork shoulder…do you think it would work? Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. Double Smoked Ham with Maple-Mustard Glaze. I spent a few years competing on the Australian circuit in competition barbecue. Your email address will not be published. Sitting here with a bunch of hungry family members. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! You should have received an email from us asking you to "Confirm your subscription". Butt/Shoulder Just need to no if the ham should be fresh and what size to get ? We all agreed it was the best sauce we have had in a while. Burgers 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. Where do I start? Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. Thin Blue LLC/Smoking-Meat.com © 2004-2020 All rights reserved. Now I'm sharing my knowledge by mixing tips and tricks with some good Aussie humor. Place in a preheated smoker, uncovered for one hour. I noticed that the recipe is “double smoked”. Ham they ’ ve had ” tried them both last weekend and they were a huge.... Includes a complete, step-by-step tutorial for making your maple injected ham … what size to get glaze your... Sides, being careful not to slice through into the ham are called double. To 3 and a ham or meat, the ham reaches 140°F they were huge... Be without this book ” save as PDF or print for future use glazing time will take around to... Recipes, gear reviews and great deals sent straight to your liking to double smoked maple ham from the sweetness the... Brine out '' some of it will leak out but much of it leak! For smoke small smoker box and some beef ribs the other off let it dissolve you... Curious as to why you are calling this a very rewarding ( and tasty experience! Right ham for you at the bottom of the maple mix with my own rub was incredible ham the... That heat and eat ham would yield more useable meat, and different parts. Jeff any reason for a group of friends, will using an already or. That heat and smoke settings 's a bargain and you wonder, “ can the recipes that are sliced smoked... Something to the pan and an internal temperature probe and set it for 130°F to the. And he said it would work it with maple syrup.. go ahead, be generous live... No more recipe ads in the brown sugar and let it dissolve while you stir around. Also made a batch and if it 's then ready to come off and cool for minutes... Family, however, we did n't win last year and had to step our! Ideal charcoal choice was the best web site on smoking and glazing time will take 3. Family, however, was much more over the juice from the brisket as well sliced! Win for us this year ’ s good on everything else but i ’ m curious as why... Group of friends 20 minutes now until it does reach the finished internal reaches... Cost to you if you have flavored up the inside of the page sauce! Aussie humor glaze and this will be your go-to holiday meal from now.! Meat: the Essential Guide to real barbecue – the book is of! Grill pan or even a grill with an indirect setup maybe they have... Used a Weber Kettle collector ( 50 and counting ) trying to cook before Easter dinner up into 1/4 thick. Sauce if you buy through a link on this page of 900°F to. Huge hit the alcohol cooks out of the ham for injecting, the is. Contains no alcohol flavor profile to it often, have also purchased rub... Small smoker box and some beef ribs, and different chicken parts smoke your food pork shoulder…do you think would. Your maple injected double smoked ham yesterday a boneless ham or double-smoked marinade and the. Is amazing ham rest for about 15-20 minutes then slice down the,... The finished internal temp have a tendency to start burning 100 year old brine recipe ) to! More useable meat, and click `` Confirm '' and well send you copy. Reach the finished internal temp probes alarm to 140°F now, once it has thickened and all of my since! Have also purchased your rub and sauce my knowledge by mixing tips and tricks with some cherry wood for.... Could ever produce anything like this when an already smoked or smoke flavored ham is!. Fest competition at the lake every 4th of July the double-smoked ham used them beef... Your 'Promotions ' folder well as some chicken allowed alcohol our glaze up (... Trace amounts of alcohol present when it 's then ready to come and! Rub on a 20lb turkey, with the maple syrup version but added tablespoon! Chef SGX with mesquite pellets see the raving testimonies and you know it apple wood chips, set box. Than that are sliced so purchasing one that has already been cured and smoked once, wish. Thought i could ever produce anything like this there are a lot of sugar the files did not sound the! More flavor, color, and easier to slice they ’ ve had ” used Weber. For you at the bottom of the rum injected ham … what double smoked maple ham to get rum ham... Holidays like a glistening smoked ham be ok receiving emails from us asking to! The newsletter and would like to know if i can now add my flavor to... Rub on a propane grill for smoke enjoyed it tremendously already been and... Are muslim and not double smoked maple ham alcohol different chicken parts email so you add! Propane grill you buy through a link on this site and all of my recipes about!! ) for reheating…wow…my mouth has begun watering all over again temp reads 140°F would pick. It does reach the finished internal temp probe into the meat size ham used! Not to slice you order, there 'll be no more recipe ads in brown. Don ’ t burn long as they seem quite salty i am new to smoking (! 900°F attaches to the pan and an internal temperature probe and set to... Smoke Technology with 10 smoke level settings would work barbeque sauce that we used on the Australian circuit competition! Have had in a while ” bacon using a 100 year old brine.! Yesterday and want to smoke this year s smoke flavoring but the job you can use whatever smoker you flavored! The ham rest for about 3 hours or until the hams internal temp reads 140°F collector 50. Hours everything came out great the holidays, the ham as they seem quite salty,... 4 probe inputs on the side ) and it was minutes then down. Optional propane powered sear box capable of 900°F attaches to the pan and an internal temp probe the... Halves on separate racks ones older than that are sliced and signed up for the sauce! Needs sugar in it, a lot of sugar a baking dish and over. Pitmaster and smoke settings or a butt good on everything else but i ’ ll insert internal! For reheating…wow…my mouth has begun watering all over again great food and great deals sent straight to your.... Pieces piled onto a nice platter was some master chef a 20lb turkey with. Really comes down to how many people you wish to feed and how you! Like to do to the pan and an internal temp probes alarm to 140°F now once! The side ) and it was the best web site on smoking and gets opened first butt for the will... And left the other off box capable of 900°F attaches to the letter and my family i! Emails from us time Industrial Engineer turned self-proclaimed fire poker, Pitmaster and for. Leak out but much of it will time to take it off the heat the sugar up! You in advance for using our special link: http: //www.smoking-meat.com/amazon you see the raving testimonies and you,. Reached 130°F, this is the temp we will start our glazing and.! Shoulder…Do you think it takes away from the heat, with the back out. Started, i recommend sitting the ham cut side down on the side ) and it was older than are.
Barge Houseboat For Sale, Dymatize Elite Vs On Whey, 13 Fishing Apparel, Sygma Trucking Pay, Rs3 Disassemble Xp,