twice smoked Christmas ham
I started with a mix of Apple, Cherry and Plum wood for a 9.9 pound Kirkland spiral ham. Smoked at 275 degrees until IT hit 135. Tried a new post smoke glazing technique with a spiced su...
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Super_Dave wrote:
I start by rubbing my spiral cut ham with yellow mustard and sprinkling liberally with a couple of my favorite rubs. For this smoke, I used Bad Byron's Butt Rub and some McCormick Applewood Rub. Smoke temp can be between 275 and 325. When my ham internal temperature reaches around 120ish, I pour a wet glaze of brown sugar, maple syrup and either apple juice or pineapple juice over the top of the ham. Take to 135 and you are ready to eat. This smoke had the added step of putting the dry sugar glaze on with the torch. I thought that it added a nice caramelized flavor at the end.
Niiiiice:c
You're definitely the Emperor of all Eats smoked!
