MR. BMJ
Senior Moderators
Staff Member
- Sep 21, 2011
- 2,978
- 3,037
....is a game-changer!
I'm not the biggest fan of a baked ham. It's either really good, or meh. At least a spiral cut has more surface area for seasonings and sauces to coat and give flavor. I decided to do a half bone-in ham, and it fukking rocked. I cooked it similar to how i would do a basic pork butt smoke.
1) Got a 11# ham. rinsed it off and patted dry.
2) Scored the ham, then coated with a binder, just used regular yellow mustard since it's all I really had. Used before on a ham, and it did well. Added a non-salt homemade rub I just threw together. I think it was brown sugar, honey powder, paprika, dry mustard, chili powder, smoked chili powder, onion powder, a little garlic powder, and maybe 1-2 others. Mix together and just patted it on the ham.
3) Set the smoker at 225F. The damn ham was too big to stand up in my tiny 300 RecTec, lol. Had to lay it on the side, so I just put fatty side down.
4) I was gonna let it heat up to 160F, but after 6 hours, it was at 140'ish, so I pulled it off because i needed to rush it a little for a late family Christmas dinner yesterday.
5) Since it was a Christmas holiday ham, I put in on a wire rack inside a baking dish. I pulled off any outside smoked fat I could with my hand and put most of them under the wire rack. I then poured Coke (cola you bastards) of the top, along with pineapple juice and maraschino cherry juice. That all went down under the rack. Then pack the ham with brown sugar, pineapple, and cherries.
6) Wrapped tightly with foil, stuck my Thermal Dot probe in, and put it into a 300F oven until it hit 205F
7) Shredded like butter. Phenomenal.
8) I used the liquid to make a Brown Sugar & Coca-Cola sweet gravy for the mashed potatoes, and also just to add to the ham as needed.
********
I was in a hurry, so didn't take any pictures. I have some left i will try to snap a few and throw up.
I'm going this route every time in the future. I can also use the pulled ham for sandwiches and most of the surface area got smoke, seasoning, and flavor.
I'm not the biggest fan of a baked ham. It's either really good, or meh. At least a spiral cut has more surface area for seasonings and sauces to coat and give flavor. I decided to do a half bone-in ham, and it fukking rocked. I cooked it similar to how i would do a basic pork butt smoke.
1) Got a 11# ham. rinsed it off and patted dry.
2) Scored the ham, then coated with a binder, just used regular yellow mustard since it's all I really had. Used before on a ham, and it did well. Added a non-salt homemade rub I just threw together. I think it was brown sugar, honey powder, paprika, dry mustard, chili powder, smoked chili powder, onion powder, a little garlic powder, and maybe 1-2 others. Mix together and just patted it on the ham.
3) Set the smoker at 225F. The damn ham was too big to stand up in my tiny 300 RecTec, lol. Had to lay it on the side, so I just put fatty side down.
4) I was gonna let it heat up to 160F, but after 6 hours, it was at 140'ish, so I pulled it off because i needed to rush it a little for a late family Christmas dinner yesterday.
5) Since it was a Christmas holiday ham, I put in on a wire rack inside a baking dish. I pulled off any outside smoked fat I could with my hand and put most of them under the wire rack. I then poured Coke (cola you bastards) of the top, along with pineapple juice and maraschino cherry juice. That all went down under the rack. Then pack the ham with brown sugar, pineapple, and cherries.
6) Wrapped tightly with foil, stuck my Thermal Dot probe in, and put it into a 300F oven until it hit 205F
7) Shredded like butter. Phenomenal.
8) I used the liquid to make a Brown Sugar & Coca-Cola sweet gravy for the mashed potatoes, and also just to add to the ham as needed.
********
I was in a hurry, so didn't take any pictures. I have some left i will try to snap a few and throw up.
I'm going this route every time in the future. I can also use the pulled ham for sandwiches and most of the surface area got smoke, seasoning, and flavor.
