Nothing special about the ham. A 10lb Farmer John's pre-cooked, non-smoked. Got it on sale for $0.88 a lb.
Loosely followed a recipe from Smoke & Spice by Cheryl and Bill Jamison for Maple-Bourbon Ham.
First we scored and cloved the meat, followed by applying the paste. Set overnight in the fridge.
Next day, make the mop & glaze. Sorry, no glaze pics.
Finally ready to go in the MES.
220* for 6 hours. Pecan with a hickory finish. Mopping once an hour. Glazed twice during final hour.
I couldn't have asked for better flavor or results.
Loosely followed a recipe from Smoke & Spice by Cheryl and Bill Jamison for Maple-Bourbon Ham.
First we scored and cloved the meat, followed by applying the paste. Set overnight in the fridge.
Next day, make the mop & glaze. Sorry, no glaze pics.
Finally ready to go in the MES.
220* for 6 hours. Pecan with a hickory finish. Mopping once an hour. Glazed twice during final hour.
I couldn't have asked for better flavor or results.
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