- Dec 3, 2007
- 62
- 10
As spiral cut hams have a reputation for drying out during smoking, I have found a delectable solution that will keep them moist and tender without overpowering the ham flavor that we seek. I use this mop recipe on the half hour during the smoke and, since most spiral hams are pre-cooked, they only require two to three hours to come to temperature. The original recipe called for instant coffee granules and was thick and used as a finishing glaze. My version is "watered down" so as to run freely into the slices.
Coffee Mop
¼ C maple Pancake Syrup
1 T Worcestershire sauce
1 T Dry Mustard
½ C Brown Sugar
2 T Cider Vinegar
2 C VERY STRONG Coffee (or to your taste)
Make the coffee as usual in a coffee maker, but I use two to three times the normal amount of grounds for drinking. Then simply combine the remaining ingredients and simmer until sugar melts.
Smoke ham on itâ€[emoji]8482[/emoji]s side as usual at around 175F to 200F using wood of your preference. Insert long ¼" dowels through the ham to prevent spiral slices from sagging like a deck of cards. Use a drip pan under the meat since this is a very thin mixture. But itâ€[emoji]8482[/emoji]s worth the drips.
Enjoy!
Coffee Mop
¼ C maple Pancake Syrup
1 T Worcestershire sauce
1 T Dry Mustard
½ C Brown Sugar
2 T Cider Vinegar
2 C VERY STRONG Coffee (or to your taste)
Make the coffee as usual in a coffee maker, but I use two to three times the normal amount of grounds for drinking. Then simply combine the remaining ingredients and simmer until sugar melts.
Smoke ham on itâ€[emoji]8482[/emoji]s side as usual at around 175F to 200F using wood of your preference. Insert long ¼" dowels through the ham to prevent spiral slices from sagging like a deck of cards. Use a drip pan under the meat since this is a very thin mixture. But itâ€[emoji]8482[/emoji]s worth the drips.
Enjoy!
