- Nov 21, 2012
- 1
- 10
I am smoking a fresh ham for Thanksgiving tomorrow and just wanted to see if anyone had suggestions on the following...
I have 2 10lb fresh hams, bone-in. I've had them in a brine for almost 4 days.
I'd like to have a glaze to apply during the smoking process as well as something after its done (kind of like a finishing) glaze. We like the sweeter rather than spicier for ham...
So my questions are:
How long would you suggest smoking the hams?
Any recipies for a starter glaze and/or a finishing glaze?
Thanks!
I have 2 10lb fresh hams, bone-in. I've had them in a brine for almost 4 days.
I'd like to have a glaze to apply during the smoking process as well as something after its done (kind of like a finishing) glaze. We like the sweeter rather than spicier for ham...
So my questions are:
How long would you suggest smoking the hams?
Any recipies for a starter glaze and/or a finishing glaze?
Thanks!
