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2013-08-03 - Double Smoked Ham

post #1 of 5
Thread Starter 

My wife and I took our weekly Friday trip to our local butcher, and after some deliberation, I finally decided it was time to double smoke a ham.  After procuring said ham, I decided it would be a great opportunity for me to use some cherries from an earlier culinary experiment.  So, without further ado, on to my ham, double smoked with cherry wood, and a real cherry Coke glaze.

 

Heeeeeeeeeeeeerrrrrreeee we go!!!!!!!!

 

Here's the ham from our local butcher. BTW - If you're in the Akron/Canton area and don't get your meat from Duma's in Mogadore or at the Hartville Marketplace, you are seriously missing out.

 

Here's the ham from our local butcher. BTW - If you're in the Akron/Canton area and don't get your meat from Duma's in Mogadore or at the Hartville Marketplace, you are seriously missing out.

 

Trimmed the fat and scored the rind

 

Trimmed the fat and scored the rind

 

Another view. For those wondering, yes, that is an official Food Network cutting board. Yes, I have a problem. No, I am not seeking help for it.

 

Another view. For those wondering, yes, that is an official Food Network cutting board. Yes, I have a problem. No, I am not seeking help for it.

 

Yet another. What can I say, it was a good photo shoot! ;-)

 

Yet another. What can I say, it was a good photo shoot! ;-)

 

It's on! And I will be your tour guide through this smoky goodness. And we're smoking, we're smoking...

 

It's on! And I will be your tour guide through this smoky goodness. And we're smoking, we're smoking...

 

Can't get much more dialed in than that!

 

Can't get much more dialed in than that!

 

 

Stay tuned for updates on the ham, and the glaze!

post #2 of 5

Looking good!!!

post #3 of 5
Thread Starter 

Well, here is the rest:

 

Threw about 2 to 3 cups of cherries, pitted, and some water, and started over medium heat

 

Reducing it down

 

Added a little powdered sugar to counteract the bitterness of the cherry skins

 

Cherries and powdered sugar in a little water, over medium heat

 

Added the Coke, and reducing

 

Added in the Coke, and now continuing to reduce to a syrup consistency. After reducing and straining, it'll make a nice glaze.

 

Finished glaze (actually, I took it back and reduced it a hair more

 

Here's the finished glaze. Actually, I took it back and reduced it a shade further, to get it to stick a little better.

 

Done on the smoker, one final brush of the glaze

 

Finished product

 

Another shot

 

Another finished view

 

Slicing

 

1000

 

More slicing

 

Slicing away

 

And more slicing

 

More slices

 

OK, seriously?  How many action shots did I take?

 

Another view

 

Finished product with some buttery mashed potatoes, a nice salad with Persian lime olive oil and lemon balsamic vinegar, and some of the Red Lobster biscuits (out of a box, I know...but still good)

 

Finished product

 

 

Thanks for following!  This is definitely a keeper, maybe with a little more smoke next time.

post #4 of 5

Looks great.  I need to try that glaze.

post #5 of 5

Your cherry glaze on the ham looks great!

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