So avoiding the advice of some here ;) and my wife, I went big with my Ham. I looked at a ton of recipe's and kinda came up with my own concoction. So here goes:
10# spiral hickory smoked ham
Slathered in Honey Mustard
Seasoned with Applewood dry rub, cinnamon, nutmeg, all spice and cloves
Pinned on Pineapple slices
Draped bacon over top
Smoked with Pit Master Blend for 2 1/2hrs and Apple Wood Chips for about an hour
Misted with a mix of 3 cups Apple Juice, 2 cups of Apple Cider Vinegar and 1 cup of Southern Comfort
The finale, drizzled with a blended mix of Orange Marmalade Jelly, Pineapple and Brown Sugar for the last half hour.
I'm having big temperature problems with my MES 40 and It took 275* setting to achieve 225* internal temp. I used the meat probe pinned to the wall and a mechanical thermo laying inside as well for verification. So my ham only reached about 120 IT when i served it, family waiting and all.
Enjoy the pics.
It was as bomb as it looks.
10# spiral hickory smoked ham
Slathered in Honey Mustard
Seasoned with Applewood dry rub, cinnamon, nutmeg, all spice and cloves
Pinned on Pineapple slices
Draped bacon over top
Smoked with Pit Master Blend for 2 1/2hrs and Apple Wood Chips for about an hour
Misted with a mix of 3 cups Apple Juice, 2 cups of Apple Cider Vinegar and 1 cup of Southern Comfort
The finale, drizzled with a blended mix of Orange Marmalade Jelly, Pineapple and Brown Sugar for the last half hour.
I'm having big temperature problems with my MES 40 and It took 275* setting to achieve 225* internal temp. I used the meat probe pinned to the wall and a mechanical thermo laying inside as well for verification. So my ham only reached about 120 IT when i served it, family waiting and all.
Enjoy the pics.
It was as bomb as it looks.
