looking for a ham glaze

S

smokey steve

Smoke Blower

Jul 27, 2006

121

10

douglas,georgia

• Aug 25, 2006

• #1

I bought a cured smithfield ham and am finishing up my smoke and was looking for a glaze.

 

jamesb

Smoking Fanatic

Dec 31, 2005

368

11

Irving, TX

• Aug 26, 2006

• #2

This is slated to be a rib glaze, but I've used it on hams with much success...

1/4 cup mustand
1/4 - 1/3 cupvinegar
1 cup brown sugar.

From Danny Gaulden, Danny's BBQ...

James.

 

S

smokey steve

Smoke Blower

Thread starter

Jul 27, 2006

121

10

douglas,georgia

• Aug 26, 2006

• #3

Thanks James that was pretty goooood.

 

jamesb

Smoking Fanatic

Dec 31, 2005

368

11

Irving, TX

• Aug 27, 2006

• #4

If'n ya liked it on ham.. Wait till ya try it on ribs! Apply as soon as you take them off of the smoker and let rest for a bit...

James.

 

prplptcrzr2003

Smoke Blower

OTBS Member

Jul 9, 2005

121

10

Georgia

• Aug 30, 2006

• #5

I don't have a homemade glaze recipe, but I ALWAYS use Boar's Head glaze (sold at your local supermarket) and let me tell you guys that I use nothing else on my ham! Give it a shot next time you do a ham. I'm half tempted to try it on ribs, too.
Question: How long does one smoke a ham, and at what temp? I got my hands on some applewood chunks and my mouth is beginning to water!

 

S

smokey steve

Smoke Blower

Thread starter

Jul 27, 2006

121

10

douglas,georgia

• Sep 2, 2006

• #6

I will have to try that one out too :)


As for the ham, if you bought a cured ham already then low and slow method until internal temp of 145.

 

jamesb

Smoking Fanatic

Dec 31, 2005

368

11

Irving, TX

• Sep 4, 2006

• #7

If it is a pre-cooked/pre-smoked ham, I re-smoke them at around 235° until they hit an interal temp of 140° - 150°. These double smoked hams are always a hit around the holidays!

James.

 

albert rivera

Newbie

Apr 6, 2014

20

11

Haleyville, Al

• Apr 5, 2015

• #8

The flavor of sugar by definition is sweet. Yet sweet taste is derived from many sources, i.e. plain sugar from various sources such as sugar cane, artificial means such as saccharine.

Next time you do a glaze consider this recipe:

1) Maple syrup

2) Brown sugar

3) Peach preserve

4) Chinese five spice

Mix to a "thick paste" consistency and spread onto cooked ham and return to oven at a lower temperature to allow the paste to become firm and "almost crusty" (allow about 30 minutes for the glazing phase).

Baste the ham twice during the caramelizing phase of the cook to allow a couple of extra thick layers to form.

Try it... you'll like it!

God bless you,

Albert Rivera