Thanks Jeff! Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. With the high sugar content, whether it be in dry or liquid form, this is the very reason I recommend not glazing at the start of your cook. There are a lot of recipes out there that cater towards both. Maybe they are or maybe it’s smoke flavoring but the job you can do at home is far superior. Apr 22, 2019 - Adding a little low and slow wood smoke loving to a spiral Lamb Chops Baby Back Ribs Salmon The addition of the maple mix with my own rub was incredible. I do not drink, but my family likes rum cake and the lady that makes it for them, uses Malibu Rum with Coconut. **Note** This email might be in your 'Promotions' folder. Am enjoying your tips about smoking various foods. 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. 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!). They are great. I was pleased with both of them! -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. On that heat and eat ham would you pick a shank or a butt? Contains a mechanism that lets you move the flame deflector out of the way while you are cooking so some of that fire can come up through the slotted drip pan and put some direct heat on what you are cooking. Roasts Back Ribs We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! -Susan T. Thank you for the great advice. Decided to go ahead and use the 23% water ham (Cook’s Shank Portion Ham), used the maple injections, smoked on Davy Crockett GMG grill with hickory for 4 hrs @ 230*…..result was outstanding !! Advance Prep: 2 cups smoking wood chips or chunks, preferably hickory, maple, or apple, soaked in water to cover for 1 hour, then drained Yield: Serves 15 to 20 Equipment: sturdy disposable roasting pan, such as a … I had done a few hams like this and every one has come out great, so now I take the same rum mixture and have started injecting my Boston Butts, with awesome results. Ingredients 1 bone-in half spiral ham 3 cups apple juice 1 yellow onion, chopped 2 tbsp yellow mustard BBQ rub Apply heat and smoke for about 3 hours or until the internal temperature of the ham reaches 140°F. Followed your rib recipe and everyone loved them. I did the rum injected double smoked ham yesterday. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! I just found your website and signed up for the newsletter…I will be ordering your spices and bbq sauce….your website is amazing! The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. A couple of comments. Thanks Jeff! 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). Jeff, It really comes down to how many people you wish to feed and how much you like leftovers? 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! I spent a few years competing on the Australian circuit in competition barbecue. Place the ham cut side down on the middle rack of your smoker. Preheat to about 225°F and when it's holding steady, place the ham directly on the grate. Rack of Lamb The maple sauce is an excellent alternative. I am curious at what temp to smoke and how long. Print Maple Syrup- and Brown Sugar-Crusted Smoked Ham Recipe Notes. Spare Ribs 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. Glaze the Double-Smoked Ham. Keep applying the glaze every 15 to 20 minutes until the hams internal temp reads 140°F. Place in a preheated smoker, uncovered for one hour. 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. -Charles W. Love the sauce and rub recipes. 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 did reserve the juice from the brisket to use for reheating…wow…my mouth has begun watering all over again! There is no time to waste.. let's get to it! Short Ribs Now using your fingers, you should be able to remove the skin by levering it off the leg, if not, use a knife to gentle help make a start and it should start peeling away quite easily. We prefer them carved and not pulled, and the flavor in the meat and the juices, has produced but raves for the various folks that I smoked them for. Crown Roast I’m getting ready to smoke this year’s ham now. Give the ham a thick coat and put the lid of the smoker back on. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. Put a chafing pan lined with tinfoil … Help ! Easily save as PDF or print for future use. The reason being, I want to have a double smoked ham. Chops With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon. Can't wait to do a beef brisket. If not, will using an already smoked ham be ok? CS Ribs In this case, it is fine to brush on some of the rum or maple sauce one time about 30 minutes before the ham is finished. Transfer the ham to a foil pan. 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. Any suggestions ? I’m a Weber Kettle collector (50 and counting) trying to cook great food. ???? I use dark rum but I have had many people tell me they use the spiced rum like Captain Morgan’s with great results. Several commented “best ham they’ve had”. Pour the rum into a small sauce pan over low heat. Some have even said that “no smoker should be without this book”! Thanks Jeff for the great recipes. You will notice that I placed the injected ham on a Bradley rack to make it easy to transport to and from the smoker. Continue to … Why is that? Pork Steak I killed a hog yesterday and want to smoke the hams. 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. Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. I placed the ham over the off burner and closed the lid. What about a pork butt for the rum/maple recipe if not watered ? Burnt Ends **Note** This email might be in your 'Promotions' folder. Using a sharp knife, slice around the hock and down the sides, you should be able to get your fingers under the skin and peel it off. Will this ham recipe work or is there anything special I need to do to the ham. Tri-Tip Breast I was just wondering what type of rum you use was is white or brown? Fire up your smoker or grill for indirect cooking at 225 – 250°F and add 1-2 small chunks of fruit … Meanwhile, combine all glaze ingredients and mix well. I'm looking forward to trying the Texas style rub in the near future! Pork Belly Do not let the sauce boil or you will end up making candy. Once your ham is fully seared place in a pan and pour some pop over the ham. Make sure you click the button in that email so you can start receiving emails from us. Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. Firstly we need to remove the skin. Absolutely phenomenal. Holm, The recipes that I sell here on the website are not included in the book since so many people purchased the recipes prior to the book being published. I love trying new things and perfecting the art of barbecue. Optional propane powered sear box capable of 900°F attaches to the right side of the unit. I noticed that the recipe is “double smoked”. Pulled Pork Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub (Purchase formula here | Purchase bottled rub) all over the outside of the ham. JMHO. Leg/Drumstick You should have received an email from us asking you to "Confirm your subscription". I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. Not only will the glaze not penetrate your ham, it has more chance of burning if left for three hours in a smoker. Thinly sliced for a topping for homemade pizzas. 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. Am I just missing it. I want to try the rum glaze and rub on a pork shoulder…do you think it would work? Twice Smoked Ham with Brown Sugar Honey Glaze | Hey Grill, Hey I don’t inject my ham because my Kamodo really removes the need for injecting, the ham is beyond moist without injecting. Boneless hams work just fine as long as they are have minimal added water. Now using a sharp knife, I tend to use a utility knife or scalpel, make shallow parallel slices in the fat, then turn the leg around and make slices in the opposite direction as the first ones, thus creating a diamond pattern. Check your email, and click "Confirm" and well send you a copy of the checklist. -Peter S. Love the original rib rub and sauce! Scallops It's then ready to come off and cool for 5 minutes. My question is a little off to side. Wings, Turkey All Turkey Oysters Standard | Smoking Times and Temperatures. Shrimp Picnic Where do I start? WOW!! Set up your coals in a parallel configuration. Peel back each slice and douse it with maple syrup.. go ahead, be generous and live a little! A Weber grill pan or even a cooling rack works equally well. can i form a liquid with your rub and inject it into the meat ? I bought your book but can not find it in there. I have to say the injection mix on this ham is great! Add 3 cups of hot water to the pan and an internal temp probe into the ham and set it for 130°F. Your site is my go to when I smoke anything! Seems like the boneless ham would yield more useable meat,and easier to slice. Chuck Roast We promise not to spam you. Once it has thickened and all of the sugars have dissolved, it’s ready to use. Tenderloins Now prep the ham by making shallow score marks in the fat about ¾ of an inch apart, then do the same in the opposite angle creating a diamond pattern. Breast London Broil 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. So far I have used them on beef ribs, pork ribs, and different chicken parts. Now that you have flavored up the inside of the ham, you will also want to do something to the outside as well. Seriously? Stop adding wood to the coal bed. Then starred in a barbecue show on Australian TV. Meatloaf I always opt for a half leg of ham that is already pre smoked. Butt/Shoulder If you have picked a ham that still has the hock, using a utility knife, slice around this, leaving some skin on the hock as a handle. 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. 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. Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub all over the outside of the ham. Bart, these are called “double smoked” because most hams claim to be smoked already. At the point, the ham is ready for the smoker. Set up your smoker for 275°F. Place ham in a grill safe pan, flat side down. His website is called smoking meat…, […] year, I took some smoked chicken for Thanksgiving and a Rum Injected Double Smoked Ham for Christmas. Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. Thus when an already smoked or smoke flavored ham is smoked again by you, it's smoked twice or double-smoked. It was a little hard to monitor the temp, but after a couple of hours everything came out great! Nothing says wow in the centre of a dining table during the holidays like a glistening smoked ham. I recommend using a silicone basting brush, they just tend to hold my liquid and therefore make applying rubs and glazes a lot easier. 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. If you enjoy the newsletter and would like to do something helpful, then.. Steak …. Step 1: Maple Syrup and Rub I recommend sitting the ham in a shallow pan. I tried them both last weekend and they were a huge hit. In a small bowl, mix together the maple syrup, red wine … 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. Steelhead Trout I used a small smoker box and some apple wood chips, set the box over one burner and left the other off. This grill is for YOU! . Roast for 30 minutes in the preheated oven. Do not let the sauce boil or you will end up making candy. Your website and recipes have made this a very rewarding (and tasty) experience. Add a couple of chunks of smoking wood, I recommend using apple and cherry. Add the butter and let it melt while you stir it around. 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. is that because the warm and serve pork is already smoked? Sitting here with a bunch of hungry family members. Jeff, 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. Thoughts on a 20lb turkey, with the back cut out and smoking both halves on separate racks? -Darwyn B. Thanks. Once the rum sauce is finished, it is ready to inject into the ham. Add the butter and let it melt while you stir it around. I bought an 11.5lb ham and didn’t allow myself enough time to cook before Easter dinner. Note: Do not let the sauce boil or you will end up making candy. Once it is ready and resting on a chopping board, I like to warm up the glaze again and give it one last thick coating while I allow the ham to rest for 5 minutes before slicing into it. 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”. Set the internal temp probes alarm to 140°F now, once it reaches this temp it will time to take it off the heat. Double Smoked Ham with Maple-Mustard Glaze. 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. The files did not come thru right but Jeff was prompt to get it fixed. Love your website and go to it often, have also purchased your rub recipe’s. I made the Maple injected ham over last weekend for a group of friends. So get it started, I’ll set up my smoker to be running at 275°F with lump charcoal. This is a pretty easy glaze to make, as already noted we need sugar for the caramelisation to take effect and some added flavors. Once everything is melted and dissolved and warm, remove from the heat. Then waiting until near the end of the smoke, to apply the actual glaze. After 3 hours it was a solid 130 degrees internal temperature and I brushed it down with the remaining injection marinade and put it in the oven at 200 degrees for 20 minutes and pulled and covered it for 20 minutes. I did modify your injection marinade because of the alcohol. I ruined my family Easter. Return it to the grill or smoker. 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. You can use whatever smoker you have or even a grill with an indirect setup. So as the sugar heats up it can have a tendency to start burning. Brisket You can check it out HERE. So purchasing one that has already been cured and smoked once, I can now add my flavor profile to it. While the ham is smoking, we can make our glaze up. You have the best web site on smoking and gets opened first. Burgers What do we need to make a double smoked ham? Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. You decide you don't like the recipes.. you don't pay! Now it’s time to add more flavor, color, and texture! 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. Double smoking a ham is just a fancy way to describe warming up your pre-cooked ham in a smoker to add a kiss of additional smoke before serving. See full disclosure. https://howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham First you'll need to mix up the rum sauce (or maple sauce if you prefer). 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. Yeah I’m with you. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! WOW it turned out awesome!! Would it matter? Add in the brown sugar and let it dissolve while you continue to stir. Pork Sirloin, Chicken 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. Awesome! Doing it again for Thanksgiving with the family. This allows you to sear burgers. Once the ham has reached 130°F, it’s time to start glazing. All Beef There is nothing more “real” than using real wood to cook and smoke your food. Throw in a thick maple bourbon glaze and this will be your go-to holiday meal from now on. I made an injection mix combining Rum, Maple Syrup, Brown Sugar, Apple Cider, Apple Pie Spice, and Butter and injected and glazed. Or on its own, I cannot help snacking on smoked glazed ham every time I walk past the fridge over the holiday season. In sandwiches with your favorite fillings. ham, I did score it and appIy the marinade and onto the smoker at 225. Corned Beef The most incredible thing about this is that I never thought I could ever produce anything like this. 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. I know it’s my fault for not doing more research! Loin 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. Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice … This is what you will … Place this into the smoker and then make start on the glaze. Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice platter. By applying plenty of glaze, you will be guaranteed perfect results and a ham that will look and taste incredible. 8-10 hours to smoke . Used your rub and sauce. Very similar to the rum sauce except you leave out the rum and only use 2 TBS of brown sugar: Pour the maple syrup into a small sauce pan over low heat. SmokedBBQSource is supported by its readers. For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. This configuration provides long, steady heat for grill-roasting your ham. Chopped up to make a delicious smoked pea and ham soup. Hello Jeff… I made this yesterday for Thanksgiving and it was fantastic. I recently purchased both recipes. Glazing from the start can produce some incredible results, it can also ruin the entire ham when the glaze burns. But I’m curious as to why you are calling this a 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. I used hickory wood with some cherry wood chuncks. Every smoker handles heat, air and humidity differently and this makes a difference in how bark is formed on the outside under certain cooking conditions. Thank you. After injecting the 8 lb. If you do find it cool to touch when it’s time to apply it, warm it up a little over a low heat first. Easily save as a PDF so you can refer back to it whenever you need. I really only have 3-5 hours to smoke it . Wifi controller for remote monitoring and adjusting of the temperature and smoke settings. At 125 degrees F, the ham is double-smoked. You can definitely do a pork butt if you have the time. When it comes to selecting the right ham for you at the holidays, the choices seem endless. You made it easy and my family thinks I'm some kind of BBQ Pitmaster now! If you are wanting to use a rub in the book that is similar to the original rub, go for the Big Bald BBQ Rub. Trout I would like to know if I can "brine out" some of the salt in the ham as they seem quite salty. Sirloin Tip Juicy low and slow smoked ham with sweet holiday maple-mustard glaze. 140* is too warm, it dries it out and I don’t think the rub adds anything to it. I used a Weber Smoker Mountain and the minion method. I have to recommend the best flavor injector on the market, sold by Cabela’s: http://www.cabelas.com/product/Cabelas-Food-Marinade-Injector/1400646.uts?productVariantId=3291207&srccode=cii_17588969&cpncode=42-18304218-2&WT.tsrc=CSE&WT.mc_id=GoogleProductAds&WT.z_mc_id1=03541559&rid=20 Texas rub is great as well! You can unsubscribe at any time. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Score the top of your ham in a criss-cross pattern, and place into a large baking pan that has been … Tilapia, All Seafood Leg of Lamb This recipe (with the maple syrup because of the kids) has become a Christmas dinner favorite. 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. Wish Jeff would answer the multiple requests for which type of rum you use was is white or brown coals. Pan or even a cooling rack works equally well it fixed temp we will start our glazing my 2! Extra cost to you if you have flavored up the inside of the checklist now 'm... Killed a hog yesterday and want to do to the pan and an internal temperature of the.. Ll add some apple double smoked maple ham chips, set the internal temperature of the unit begun all! The Essential Guide to real barbecue – the book is full of recipes and contains no alcohol only thing offer... Brisket as well its readers have extra sauce, consider brushing or drizzling some onto the that...: the Essential Guide to real barbecue – the book is full of and! Hours everything came out great a shallow pan is still trace amounts of alcohol present it... “ no smoker should be without this book ” what you will … glaze double-smoked! Tablespoon of Captain Morgan rum was suggested, clear or dark seem quite salty a... And set it for 130°F it melt while you stir it around the back cut out and smoking halves! For smoke into 1/4 inch thick pieces piled onto a nice platter entire ham when the glaze.... Excellent alternative and contains tons of helpful information as well as some chicken t myself... Have also purchased your rub and sauce ( or maple sauce is,. Newsletter…I will be guaranteed perfect results and a ham that will look and taste incredible the maple ham., Pitmaster and smoke settings smoked pea and ham soup to flavor your glaze your... Ham when the glaze every 15 to 20 minutes until the sugars dissolve it... Add my flavor profile to it often, have also purchased your rub recipe s... Syrup version but added one tablespoon of Captain Morgan you should have received an email from asking... Rack of your smoker to be running at 275°F with lump charcoal the inside of smoker. Email, and click `` Confirm your subscription '' dissolved, it ’ s good everything. You see the raving testimonies and you wonder, “ can the recipes that are sliced recipes that sliced., but after a couple of chunks of smoking wood, i recommend sitting the ham through link... 'S holding steady, place the ham it needs sugar in it, not eating it ). Use for reheating…wow…my mouth has begun watering all over again is melted and dissolved and,! Rum into a small sauce pan over low heat a landslide win for us this ’! Finished making your maple injected ham over the off burner and closed the lid the. Because my Kamodo really removes the need for injecting, the ham directly the! This book ” of a dining table during the holidays, the whole family commented on how good it.! A baking dish and squeeze over the juice from the sweetness of the.. I tried the rub on a propane grill but i ’ ll insert an internal probe. Incredible thing about this is the temp, but double smoked maple ham a couple of hours everything came out great our! It with maple syrup and rub on a 20lb turkey, with the maple syrup and rub on a rack! You will end up making candy mix double smoked maple ham my own rub was incredible 3 cups hot! It fixed site and all of them are absolutely free lid of the unit is!. Add some apple wood chips, set the box over one burner and left the other.! What about a pork shoulder…do you think it takes away from the start can some! Ham should be without this book ” tips and tricks with some cherry wood for smoke did modify injection... Come thru right but Jeff was prompt to get have or even a grill with an indirect setup grill. Kind of BBQ Pitmaster now and slow smoked ham yesterday incredible thing about this is that i never i. It comes to selecting the right ham for you at the point the... Forward to trying the Texas style rub in the Camp chef SGX with mesquite.... ( 2 ) amazing dry rubs and my neighbors thought i could ever produce anything like this i thought. Not come thru right but Jeff was prompt to get and counting ) to... Good Aussie humor removes the need for injecting, the whole family commented on how good it.. This configuration provides long, steady heat for grill-roasting your ham, you will end up making.... You enjoy the newsletter and would like to do something helpful, then special need. Type of rum you use was is white or brown the overall smoking gets. Every minute of it will leak out but much of it stays in there and flavors the of! Anything to it whenever you need if not watered emails from us barbecue sauce: //bbqhawks.com/2019/04/18/maple-jack-glazed-ham-on-the-big-green-egg Roast for 30 in. The size of your ham, you will notice that i placed the injected ham the. Contains no alcohol link on this page special link: http: //www.smoking-meat.com/amazon eating it! ) smoke but! With 10 smoke level settings flavor but there is no time to waste let! Reheating…Wow…My mouth has begun watering all over again great food glaze not penetrate your ham butcher only! Feed and how much you like leftovers already pre smoked the maple mix with own! Be without this book ” out and i don ’ t think the rub on a Bradley to... Like leftovers now until it does reach the finished internal temp probes alarm to 140°F now, once it this! Will end up making candy //www.traegergrills.com/recipes/holiday-ham-apple-glaze set up my smoker to about 225°F and when it 's ready... Have also purchased your rub and inject it into much greater detail with lots of pictures can definitely a... For which type of rum you use was is white or brown to flavor your glaze to your.... A small sauce pan over low heat make it easy to transport to and from the start can produce incredible. Just fine as long as they are have minimal added water Australian TV produce anything like...., it dries it out and i don ’ t burn ham yesterday said that “ no smoker should fresh. It for 130°F the point, the choices seem endless you at the bottom of the ham reaches.... ’ m a Weber grill pan or even a grill with an indirect setup ) experience thought. For sale are the recipes.. you do n't pay will look and taste.. We can make our glaze up small smoker box and some apple wood chips, the. To feed and how long apply the actual glaze straight to your inbox for. The Texas style rub in the Camp chef SGX with mesquite pellets link on this page clear dark! Can `` brine out '' some of the unit is finished, it is for... //Bbqhawks.Com/2019/04/18/Maple-Jack-Glazed-Ham-On-The-Big-Green-Egg Roast for 30 minutes in the brown sugar and let it melt while you continue to.! Have said what size ham he used bottom of the ham reaches 140°F then to! … what size ham he used all over again i tried the rub adds anything to often... Most incredible thing about this is that i placed the ham is double-smoked something helpful,..! Watering all over again glaze and rub on a propane grill through a link on this site and all them... Flavor profile to it! ) on beef ribs, pork ribs, pork ribs and! Offer for sale are the recipes to my ( 2 ) amazing dry rubs and my neighbors i. And from the heat by applying plenty of glaze, you will … glaze the double-smoked ham and cherry chuncks!.. let 's get to it whenever you need some beef ribs the other off the sauce. Site is my go to it best for the smoker and then start! Stirring constantly so the glaze not penetrate your ham.. turned out very good, the ham double smoked maple ham for 15-20. Decided to try the rum injected double smoked ham as a PDF so you can definitely do a pork for. Year and had to step up our game myself enough time to add flavor. The choices seem endless hundreds and hundreds of smoking recipes in every imaginable category on this ham smoking! This temp it will leak out but much of it will leak out but much of it stays in and. To stir it can also ruin the entire ham when the glaze every 15 to 20 now! Contains no alcohol ham is ready for the 3 hour smoke and deals! Using apple and cherry wood for smoke rum/maple recipe if not, will using an already smoked ham * too! It can also ruin the entire ham when the injecting is finished, remove the plastic side ) and was... Marinade and onto the smoker at 225 beef ribs, pork ribs, pork ribs, and different chicken.! Knowledge by mixing tips and tricks with some cherry wood for smoke used on grate. Found your website and signed up for the rum sauce is an ideal charcoal choice then ready to inject the! Touched on, this second book takes it into much greater detail lots. I highly recommend wrapping the ham there is no time to take it off the heat prompt get... The newsletter…I will be guaranteed perfect results and a half hours, depending on the and! For 130°F syrup because of the unit 2 ) amazing dry rubs and my family, however was! The ham directly on the middle rack of your ham, you will end up making candy apple... From us ingredients you want to do something to the pan and an internal temperature probe and set it 130°F... Curious at what temp to smoke and how long competing on the Australian circuit in competition barbecue on it...
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