Our local supermarket has started selling "Carving Hams". I'm sure you guys have had them forever but we are behind the curve here in my small city in the Canadian Rockies.
They are just a lean portion of ham from a full sized ham. This is good for Woman of My Dreams (WOMD) and I as there is just the two of us. Also, they are way better than those pressed and rolled small "hams" that are sold.
I decided to double smoke one.
I started by making a glaze, 50 ml (1/2 cup) maple syrup, 25 ml (2 tablespoons) brown sugar, 25 ml (2 tablespoons) apple juice, 1 ml (1/4 teaspoon) ground cloves. Just mix all the ingredients together.
While the Traeger was preheating to 110 C (225 F) on supersmoke, I patted the ham portion dry. I don't like to put glaze on the meat until it has had some time in the smoker. I scored a diamond patter on the surface and smoked the ham for an hour and gave it a brush with the glaze.
I continued smoking, brushing with glaze every hour, until the internal temperature was 65 C (145 F), about 4 hours. I gave it one last brush of glaze.
I took it out and let it rest for 10 minutes.
Here it is carved up.
I served it with some simple Mac and Cheese and a salad.
The verdict:
This is such a great product for us. It took the smoke and glaze well. It was sweet, smoky and delicious. There is no waste. The leftovers are great for sandwiches. On instructions from WOMD, this will be made again.
Disco
They are just a lean portion of ham from a full sized ham. This is good for Woman of My Dreams (WOMD) and I as there is just the two of us. Also, they are way better than those pressed and rolled small "hams" that are sold.
I decided to double smoke one.
I started by making a glaze, 50 ml (1/2 cup) maple syrup, 25 ml (2 tablespoons) brown sugar, 25 ml (2 tablespoons) apple juice, 1 ml (1/4 teaspoon) ground cloves. Just mix all the ingredients together.
While the Traeger was preheating to 110 C (225 F) on supersmoke, I patted the ham portion dry. I don't like to put glaze on the meat until it has had some time in the smoker. I scored a diamond patter on the surface and smoked the ham for an hour and gave it a brush with the glaze.
I continued smoking, brushing with glaze every hour, until the internal temperature was 65 C (145 F), about 4 hours. I gave it one last brush of glaze.
I took it out and let it rest for 10 minutes.
Here it is carved up.
I served it with some simple Mac and Cheese and a salad.
The verdict:
This is such a great product for us. It took the smoke and glaze well. It was sweet, smoky and delicious. There is no waste. The leftovers are great for sandwiches. On instructions from WOMD, this will be made again.
Disco
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