Mother's Day Turkey and Ham.

bmudd14474

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• May 10, 2010

• #1

So I was tasked with cooking a 20lb turkey and 10lb ham. I brined the turkey over night. I injected the ham with a honey glaze the night before too.

I was limited on time so I cut the bird in half. Got it in the smoker with some of my rub on it. Had the heat cranked up so I coated with bacon to keep moist.

Pulled at 160 and wrapped in heavy foil. Turkey was great but I didnt get any pictures past the smoker. Breast were so juicy and fork tender.

Ran into issues with the ham. I didnt realize that it was a raw ham. It wasnt smoked and pre cooked. OH CRAP!!!!!. Smoked for 1.5-2 hours then braised at 450 in the cooking thing in the kitchen

. I made a honey glaze with Hungarian Paprika. Came out good but not as much smoke as I wanted. But what can you do.

Below are the pics I got. Sorry for not having many. All in all a great day.

 

ronp

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• May 10, 2010

• #2

Looks great Brian.

 

pineywoods

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• May 10, 2010

• #3

Looks like a great start and I'm sure they came out great nice job

 

Bearcarver

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• May 10, 2010

• #4

Looks fine to me !

MMmmmm,
Bearcarver

 

sumosmoke

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• May 10, 2010

• #5

Yum to both of them

I'm surprised the ham wasn't pre-smoked, though. Around here, the grocery stores only have the pre-smoked ones.

 

mballi3011

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• May 10, 2010

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Yes yummy is a good word for it right now. Pass some of the bird might sound better thou. I will be waiting for the rest of the Qview too. great job so far......

 

bmudd14474

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• May 11, 2010

• #7

Laurel that is what got me. I havent found one not presmoked around these parts. But you live and learn.

Mark I didnt get any of the finished shots. Had 40 people hovering around me wanting food.


Thanks for the kind words all.

 

caveman

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• May 11, 2010

• #8

Still looked like a good job to me. Anytime we have to feed the masses & succeed, we owe ourselves a pat on the back for a job well done.