After reading up on SmokinAl's Throw-Down winning de-boned Chicken Cordon Bleu and falling in love, I decided to give it a whirl. It also gave me an excuse to make up another ham for dinner. I picked up a nice bone in half ham. I cut the skin and fat off it and injected it with lots of maple syrup. I then gave the hams exterior with a good slathering of maple syrup followed by a decent dusting of brown sugar and a bit of garlic powder. I put it in a bag and left it in the fridge overnight. Yesterday I left work early to get my cook on! The smoker was set to 230. I put the ham in a foil pan along side some roast beef that was for future meals. I put the fat that I removed from the ham on a rack above the ham and used some of the maple syrup ham juice that was left in the bag to wet the fat down and give it some additional flavor while it rendered over the ham.
I basted it every hour or so using the drippings from the pan that the ham was in.
After about 5 hours it was at 145* and ready to be pulled.
Since I am planning on using some of this ham for the Chicken Cordon Bleu, I opted to run some of the ham through my meat
slicer.. This was taken after we ate a bunch for dinner. It was one of the best hams I have ever had!
I basted it every hour or so using the drippings from the pan that the ham was in.
After about 5 hours it was at 145* and ready to be pulled.
Since I am planning on using some of this ham for the Chicken Cordon Bleu, I opted to run some of the ham through my meat
slicer.. This was taken after we ate a bunch for dinner. It was one of the best hams I have ever had!
