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Smoked a few hams for mid-week meal at church

post #1 of 5
Thread Starter 

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:

 

KY Legend Ham

 

 

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: 

 

Hams.jpg

 

 

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.

Jason

 

 

 

post #2 of 5

Those look yummy and the leftovers attest to that! Great job and on my list. Thanks

post #3 of 5

Looks-Great.gif 

post #4 of 5

Your hams look delicious Jason! Nice job!

post #5 of 5
Thread Starter 

Thank you all. I wish I had more time and money to smoke more and try out more techniques.  

 

Take care, 

Jason

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