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Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. Close the lid and smoke the ham for 1.5 hours. Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil.
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Place the pan with the ham on the smoker grate and let it go for about 3 to 4 hours. Make up a batch of ham glaze using ½ cup of maple syrup and 2 TBS of Jeff's original rub. About once every hour, glaze the outside of the ham with this stuff. You don't need to peel back the slices, just the outside will do.
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Preheat your smoker to 225 degrees. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. Prepare the ham. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Be sure to not penetrate the skin enough to cut into the meat.
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Turn off the heat. Pour in the remaining water to cool down the brine and then let it cool completely. Rinse off your fresh ham. Place it in the brine and ensure that it is completely submerged under the brine. If it keeps floating to the top, weigh it down. Cover with a lid and place it in the refrigerator.
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Instructions. The night before cooking, score the surface of the ham in a one inch diamond pattern, 1/4 inch deep, on all surfaces except the cut face. Mix the injecting fluid ingredients and inject every couple of inches into the ham. Put the ham in the fridge uncovered, overnight.
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FINISHING AND THE GLAZE PROCESS. 9. After the ham has been on the smoker 2 1/2 hours, you want to start glazing the ham with the bourbon glaze using a basting brush. 10. Continue smoking for an hour and a half, applying a new layer of glaze every 30 minutes. The more you apply the glaze and the heat hits the ham, the thicker your glaze shell.
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Let cool completely, then refrigerate until cold. Step 2: Strain 2 cups brine into a measuring cup. Using a meat injector, inject this portion of the brine deep into the ham at 1½-inch intervals along the bone. Continue injecting until all the measured brine is used. Step 3: Place the ham in a jumbo heavy-duty resealable plastic bag.
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In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a pinch of salt and pepper. Cook for 2-3 minutes, until the garlic is fragrant. Remove from heat and let cool slightly. Use a meat injector to inject the mixture into the ham, evenly.
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Pull the plunger back to fill the syringe with liquid. Work over a rimmed baking sheet or other container with sides. Plunge the needle deep in the meat, then depress the plunger slowly and steadily. (A quick plunge may send streams of injector sauce squirting in the opposite direction.) Withdraw the needle gradually.
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Steps to Make Double-Smoked Maple Ham: Prepare the smoker for 225 degrees F., and a smoking time of 3 hours. Remember, the ham will be cooked over indirect heat. Remove ham from the wrapping and set it onto a large cutting board—brush the surface with oil. Apply rub evenly to the ham.
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HoneyGlazed Smoked Ham Recipe
Continue to inject the marinade into the ham until the entire amount of marinade is injected evenly into the ham. Cook the ham as shown in the "Double Smoked Ham" recipe. Be sure to use your favorite wood for smoke flavoring. Do not cook the ham beyond 145*F internal to prevent over cooking and drying out the ham. Glazing Sauce: 1/2 cup brown sugar
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Pour the bourbon into a saucepan. Add the butter and honey and let it dissolve while you continue to stir.Do not let the sauce boil. Brush the ham with bourbon. Preheat your smoker to about 220°F, put the ham directly on the grates. smoke for around 3 hours or until the internal temperature of the ham reaches 150°F.
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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. The ham is now ready for the smoker. Preheat your smoker to 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
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In a small sauce pan heat pineapple juice, brown sugar, mustard and clove until the brown sugar is dissolved. 2. let cool a few minutes but not to long or it will be to thick to inject. 3. Using a turkey injector inject at least half of the marinade. pour the rest over the ham and bake at 350 for around an hour depending on ham size.
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When the ham reaches 120° internally, generously base it with the glaze on all sides every 30 minutes until it reaches 140°. Baste the ham one last time and at this point, turn the smoker up to 325° and cook it until it reaches 155° internally. Let the ham rest for 30 minutes. Slice it and serve.
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Take the ham off the cooker, place the flat side on the glaze on the foil making sure you don't puncture the foil with the bone, pour 1/2 of the broth/glaze mix over the meat and spread it all over with a brush. Seal the meat and glaze in the foil making it look like a giant candy kiss. Crimp the seams tight.
