SmokinAl
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I have already done a couple of ham threads & wasn't going to do anymore of them, but this ham looked so good I just had to take a photo of it & post it. It started with my favorite ham, a Smithfield cured but uncooked ham. I removed all the skin & fat and put it aside. Then I coated it with a mixture of: maple syrup, brown sugar, salt, pepper, onion powder, canola oil, paprika, Dijon mustard, and BBQ sauce. I don't measure any of the ingredients. I just put it all together & taste it. I try to make it thick so it stays on the ham. I smoked the ham at 225 in a pan with the flat side down in the juices. I put it on the bottom rack and put all the fat on the top rack above the ham so it drips on the ham & keep it moist. I take it to 148 IT, put a foil tent on the pan & rest it for 15 to 20 minutes. I'm sorry I don't have any of the preparation photo's, but here is how she looked ready to slice.
Here is a link to another one of my ham threads with more details & prep photo's, the only difference was this time I added BBQ sauce to the glaze.
http://www.smokingmeatforums.com/t/...smithfield-cured-uncooked-on-the-wsm-w-q-view
Then slicing it up.
On a plate with a little of the pan juice on top.
And of course the drool shot for my buddie Bear!
Thanks for looking! Hope you all enjoyed the show! I promise no more ham threads!
Here is a link to another one of my ham threads with more details & prep photo's, the only difference was this time I added BBQ sauce to the glaze.
http://www.smokingmeatforums.com/t/...smithfield-cured-uncooked-on-the-wsm-w-q-view
Then slicing it up.
On a plate with a little of the pan juice on top.
And of course the drool shot for my buddie Bear!
Thanks for looking! Hope you all enjoyed the show! I promise no more ham threads!
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