Ok, we have had our Thanksgiving turkeys, deep fried, smoked, roasted, baked, and every other way imaginable. What about the Christmas dinner? Another turkey perhaps, or maybe freshly bagged venison or elk, the stately goose, a Tur Duc Ken, a salmon? Whats on the menu?
I left out ham on purpose... because since I started the thread I get the easy one.
This is an easy way to put your signature on a Holiday favorite. The bone and trimmings make for a great black-eyed peas dish, a southern New Years must have for good luck on Jan. 1. I have a drop dead easy one, stay tuned!
It is important that the ham you choose is a bone in variety. We will go with what you can get at your local store. A fresh leg of pork takes some expertise and isn't what this particular post is all about, pm me if you want more info on fresh hams you can make.
***Now that we have chosen a "store bought" ham let's get started.
Take your ham and place it in a big enough container so you can add at least 2 gallons of water along with the ham.
Make sure your container is clean and sterile and will not leach whatever it is made of back into the meat. If you are not sure...STOP here and just put it in the oven and cook as per package directions.
Add the water and soak in a cool place for 10 to 12 hrs. We are trying to remove some of the salt.
Remove the meat, rinse and pat dry.
Prepare your smoker and let temp get to at least 250, add the ham. Try and maintain this temp. Add your favorite wood and smoke/cook until the meat registers 165 degrees internal**. Too much smoke will make a bitter ham, so 2 hours (light smoke) max is what I do to mine. When checking temp, make sure you are temping meat, not fat or bone.
Temp meat before you put it in your cooker...record it. In 1.5 hrs. temp it again to see where you are. When you get to about 150 degrees internal baste with a glaze of your choice. One of mine follows. (remember pure sugar burns at 225)
When you hit your temp remove and let rest, tented with foil for at least 30 minutes. Add glaze 15 minutes into rest period.
Cherry glaze
1 jar NO sugar cherry preserves (I like Smuckers)
1 oz. dark rum
1 tablespoon. orange zest
1/4 teaspoon ground clove
Heat preserves until just under a boil and add rest of ingredients and reduce heat and simmer 2 minutes.
Save remainder of glaze to pass around with ham slices.
** this temp is what your store bought ham was cooked to and only has to be re heated to 165 to be safe to eat,
*** When checking hams remember that the fatty portion is quite a bit softer than the meat itself. Squeeze the ham to determine the fat to meat ratio. For some reason this part of shopping for hams always brings me back to my high school days and dark movie theaters...but again I digress.
I left out ham on purpose... because since I started the thread I get the easy one.
This is an easy way to put your signature on a Holiday favorite. The bone and trimmings make for a great black-eyed peas dish, a southern New Years must have for good luck on Jan. 1. I have a drop dead easy one, stay tuned!
It is important that the ham you choose is a bone in variety. We will go with what you can get at your local store. A fresh leg of pork takes some expertise and isn't what this particular post is all about, pm me if you want more info on fresh hams you can make.
***Now that we have chosen a "store bought" ham let's get started.
Take your ham and place it in a big enough container so you can add at least 2 gallons of water along with the ham.
Make sure your container is clean and sterile and will not leach whatever it is made of back into the meat. If you are not sure...STOP here and just put it in the oven and cook as per package directions.
Add the water and soak in a cool place for 10 to 12 hrs. We are trying to remove some of the salt.
Remove the meat, rinse and pat dry.
Prepare your smoker and let temp get to at least 250, add the ham. Try and maintain this temp. Add your favorite wood and smoke/cook until the meat registers 165 degrees internal**. Too much smoke will make a bitter ham, so 2 hours (light smoke) max is what I do to mine. When checking temp, make sure you are temping meat, not fat or bone.
Temp meat before you put it in your cooker...record it. In 1.5 hrs. temp it again to see where you are. When you get to about 150 degrees internal baste with a glaze of your choice. One of mine follows. (remember pure sugar burns at 225)
When you hit your temp remove and let rest, tented with foil for at least 30 minutes. Add glaze 15 minutes into rest period.
Cherry glaze
1 jar NO sugar cherry preserves (I like Smuckers)
1 oz. dark rum
1 tablespoon. orange zest
1/4 teaspoon ground clove
Heat preserves until just under a boil and add rest of ingredients and reduce heat and simmer 2 minutes.
Save remainder of glaze to pass around with ham slices.
** this temp is what your store bought ham was cooked to and only has to be re heated to 165 to be safe to eat,
*** When checking hams remember that the fatty portion is quite a bit softer than the meat itself. Squeeze the ham to determine the fat to meat ratio. For some reason this part of shopping for hams always brings me back to my high school days and dark movie theaters...but again I digress.
