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In search of WHD's - (Weapon of Ham Destruction)!!!!!! Heavy Qview

post #1 of 10
Thread Starter 

I have seen the Easter Ham.... and it is good!

 

Decided to smoke a partially cooked cured Smith's ham for easter today. I started last night by injecting the ham with a mix of apple juice and maple syrup. We start our journey at 5:30 in the AM by pulling the ham out of the fridge, giving it a light slather of yellow mustard, and putting a light rub of brown sugar, cinnamon, cloves, nutmeg, jerk seasoning, and old bay seasoning. Then into the WSM with a full load of Lazzari and some applewood.

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Here it is after about 4 hrs. in the smoker.

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Decided to prep some corn on the cob for the smoker as well. I pulled back the husk, removed the silk, brushed the corn with some butter and gave it a light dusting of Old Bay Seasoning. Then pulled the husks back up and tied the tops with string.

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The corn and some baby reds on the top rack of the WSM plus a few more shots of the ham in progress.... started basting it about once an hour arround the 6 hr. mark.

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Everything all cooked and ready to start getting plates put together! Ham was 20 lbs. and took 10 hrs. with the WSM running at 250° to get an internal temp of 160°.

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All plated up and ready for dinner! This ham was soooo tender, you could easily cut it with the edge of a fork, and the corn had a nice light smokey flavor but still had a nice crunch to it as well.

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post #2 of 10

Beautiful looking ham.


 

post #3 of 10

Fantastic looking meal...the ham looks excellent!!! I can't wait until sweet corn season here...it sure looks great on your plate. Thanks for the View.drool.gif

post #4 of 10

Everything looks great! :)

post #5 of 10

Hey Johnny that is some great looking grub

post #6 of 10
Thread Starter 

Thanks everybody biggrin.gif it was by far the best ham I have done yet, the applewood was perfect for the ham, and let me tell you ham bark is out of this world good sausage.gif.

post #7 of 10

That's one great meal you put together there, Johnny. Happy Easter to you & your family!

post #8 of 10

Aw Johnny---That all looks PERFECT!

 

And a super plate of food!

 

It even has those taters that I hate so much biggrin.gif---And they're even smoked!!!!

 

 

You da man Johnny---It's great to have you back!

 

BTW: How's the leg?

 

Bear

post #9 of 10
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

That's one great meal you put together there, Johnny. Happy Easter to you & your family!



Thanks Al.

 



Quote:
Originally Posted by Bearcarver View Post

Aw Johnny---That all looks PERFECT!

 

And a super plate of food!

 

It even has those taters that I hate so much biggrin.gif---And they're even smoked!!!!

 

 

You da man Johnny---It's great to have you back!

 

BTW: How's the leg?

 

Bear



Thanks Bear. The leg is doing good - still got one small area that has to finish closing up, but other than that the Doc's say it is all healed up. Still looks gnarly, but they said over the next year it will smooth out around the edges and fill in a bit.

 

post #10 of 10
Quote:
Originally Posted by JIRodriguez View Post

Thanks everybody biggrin.gif it was by far the best ham I have done yet, the applewood was perfect for the ham, and let me tell you ham bark is out of this world good sausage.gif.


looks Awesome!!  have you tried cherry wood with ham?  i did a sprial ham with cherry and it turned out pretty darn tasty.

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