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Maple Bourbon Ham - Page 4

post #61 of 65

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?

post #62 of 65
Thread Starter 

Thought I would pop this up for the holidays. Still makin this ham

post #63 of 65

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!


post #64 of 65

As promised, here on Christmas eve, I've prepped the ham for overnight marination.




More to come tomorrow!


Edited by Bimmer - 12/25/15 at 9:32am
post #65 of 65

Saw this old post come up to the top of the list, so I decided to give it a try this week. Came out beautifully. I'll never look at ham the same way again.



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