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Maple Bourbon Ham w/Q-view

post #1 of 7
Thread Starter 

I mostly followed John3198's recipe for the Maple Bourbon ham. I didn't have any Bourbon, so I used Capt. Morgans. I also didn't use the mop sauce. At 2 hours I just poured some maple syrup over the ham. I also only smoked it for 4 hours at 215-225. It came out quite well. Juicy, tender, with a nice smoke flavor. I also did a fattie, but will post that in the fattie section. Here's how she looked just out of the smoker.

 

1-12-10 ham1.JPG

 

 

I smoke & Judy slices. What a team, Huh!   icon_lol.gif

 

 

1-12-10 ham2.JPG

 

 

We bagged up most of the ham in foodsaver bags for freezing, but left out a plate full for sammies the next couple of days.

 

 

1-12-10 ham3.JPG

 

 

Thank you all for looking. Hope you enjoyed it! Here's the link to the fattie: 

http://www.smokingmeatforums.com/forum/thread/102519/basic-provolone-spinach-fattie-w-qview#post_583403

post #2 of 7

That is one fine looking ham Al...  I like the Capt. Morgan idea instead of Bourbon...

post #3 of 7

Great job Al !

 

Judy obviously doesn't want any of your fingers mixed in with her sammie meat!

 

Bear

post #4 of 7

That looks very good.  Did you save me a sandwich lol

post #5 of 7

Was this a totally raw ham that you brined and everything or was it a precooked/smoked ham that you would buy at the store and heat up?

post #6 of 7

that looks awesome Al. Makes me want to thaw some right now!!

post #7 of 7
Thread Starter 


It was pre-cooked, but not smoked. So I didn't have to worry about internal meat temp. I just added smoke flavor to it.

Quote:
Originally Posted by rbranstner View Post

Was this a totally raw ham that you brined and everything or was it a precooked/smoked ham that you would buy at the store and heat up?

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