Cookies will be used to track the affiliate links you click. These are products and services I recommend because I use or trust them. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. 22) that follows a similar process to the one described above, but rubs the ham with a mixture of 1/4 cup brown sugar and 1 teaspoon cayenne pepper, then heats it to 160☏ internal temperature using oak as the smoke wood.This blog post is sponsored by Dearborn Sausage Company. BBQ’s Big-Time Barbecue Road Trip!, Ray Lampe has a recipe for Smoked Ham Kansas City Style (p. Looking for a sweet and spicy ham? In the book Dr. These photos show the finished ham and how I served it with barbecue seasoned potatoes, cut corn, and apple sauce. Tips for carving a spiral sliced ham can be found on the Ham Selection & Preparation page. When the ham reaches an internal temperature of 120☏, it’s ready to serve. Note that the vent percentages represent the way I set the vents at the time indicated. Here’s how the cooker and meat temperatures went for this ham. Just for fun, I basted this ham at the start and again every hour with a 2:1 mixture of Martinelli’s Premium Apple Juice and Maker’s Mark Whisky. There’s no need to turn the ham during heating, but you can baste it occasionally, if you like. This may seem like a low finished temperature, but anything much higher risks drying out the edges of the ham slices. There’s no cooking involved here…remember, a ready-to-eat ham is already fully cooked, so you’re just heating the ham to serving temperature. Heat the ham at 225-250☏ to an internal temperature of 120☏. Leave the top vent wide open during the entire cooking process. When the cooker drops into the 225-250☏ range, begin opening the bottom vents slightly to maintain this temperature. Start with all bottom vents closed and the top vent wide open. I used two small chunks of dry apple wood, as shown above. Mild woods like cherry, apple, oak or combinations of these work nicely with ham. Remember, these hams already have smoke flavor added, so go extremely light on the smoke wood. When the coals are well lit, assemble the cooker, add cold water to the water pan, and place a small amount of smoke wood on the fire. About 1-1/2 Weber chimney starters of charcoal briquettes should be sufficient. Fire The WSMįire-up the WSM using the Standard Method, using enough fuel to run the cooker at 225-250☏ for 3-4 hours. To learn more about the various types of ham and ham terminology, visit the Ham Selection & Preparation page. This prevents the slices from separating and even falling off the bone during heating. Place the ham face down on a foil-lined pan that will fit on the top cooking grate in the WSM. Just remove the packaging and it’s ready to go into the WSM. There’s absolutely no prep involved with a ham like this one, nor does it have to sit at room temperature before heating. It’s a shank end, ready-to-eat half ham with natural juices, weighing 9.55 pounds. These photos shows a Cook’s Spiral Sliced Honey Ham. Here are some pictures I took on Jwhen I prepared this ham. These hams are convenient to serve because they’re pre-sliced and “ready to eat”, and their quality is usually quite good because most are a “ham with natural juices” product instead of the lesser quality “ham with water added” product. Spiral sliced hams are a popular choice not only during the holidays, but any time of year. Use a mild fruit smoke wood, and go easy on the amount of wood used. Smoke at 225-250☏ to an internal temperature of 120☏.Buy a spiral sliced half ham labeled “ham with natural juices”.
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