Over the last few months I have had the chance to smoke a few hams for meals at church on Wednesday nights. Usually I just unwrap the suckers and throw them on the smoker for a few hours just to get some smoke on them. This time was different.
We started with a few of these:
I found one of Jeff's newsletters here: http://www.smoking-meat.com/december-2010-smoked-ham-and-321-smoked-ribs.html
and followed it. The only thing I changed is the mustard slather. Instead of plain mustard, I mixed a little pickle juice and a shot or four of hot sauce in the mustard and used that. That came from one of Paul Kirk's books.
I usually use hickory since most folks around here love anything smoked with it, but decided to go with cherry. I buddy had given me some and I thought, why not. I smoked these for about 3 1/2 hours, then applied the glaze from Jeff's article. This created that beautiful shine and tasted wonderful.
So, here is what I ended up with:
Once I got these to church and sliced them all up, I came home with about 4 small slices for my daughter and that's it. Everyone loved it. I will definitely be using this method again.
Thanks for looking and God bless.