I tried the recipe today. The ham looked great, it was also tender and moist. Butttttttt it had way to salty flavor. I used a smoked shank portion. Do not remember the brand. Suggestions? I served the ham at an office. Four of the ladies said it had too much smoke flavor. I am about to order twenty to do for Easter gifts. Any suggestions?
Maple Bourbon Ham - Page 4
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Yep, of all the things I've smoked, this will be my first ham. I've got a 12-pound, Cook's label, Shank Bone ham. Says it's smoked but I know it will be when I'm done with it. Going to make this for Christmas dinner along with some smoked beans with maybe just a bit of JD, molasses, and other seasonings in 'em for flavor to pair up with the ham. Nothing fancy about my smoker at all! It's a really old Brinkmann square upright, charcoal smoker. It's a little hard to keep temps steady sometimes but I make it work okay. Don't like the way you can't adjust the shelves, so I'm going to have to put the ham lower than the beans, with a bowl of apple juice directly below, and the charcoal directly on the bottom floor. I usually put sand in the bowl to help maintain heat, so we'll see what happens when it's just liquid. Merry Christmas all! We'll be back with QView of course!