I have seen the Easter Ham.... and it is good!
Decided to smoke a partially cooked cured Smith's ham for easter today. I started last night by injecting the ham with a mix of apple juice and maple syrup. We start our journey at 5:30 in the AM by pulling the ham out of the fridge, giving it a light slather of yellow mustard, and putting a light rub of brown sugar, cinnamon, cloves, nutmeg, jerk seasoning, and old bay seasoning. Then into the WSM with a full load of Lazzari and some applewood.
Here it is after about 4 hrs. in the smoker.
Decided to prep some corn on the cob for the smoker as well. I pulled back the husk, removed the silk, brushed the corn with some butter and gave it a light dusting of Old Bay Seasoning. Then pulled the husks back up and tied the tops with string.
The corn and some baby reds on the top rack of the WSM plus a few more shots of the ham in progress.... started basting it about once an hour arround the 6 hr. mark.
Everything all cooked and ready to start getting plates put together! Ham was 20 lbs. and took 10 hrs. with the WSM running at 250° to get an internal temp of 160°.
All plated up and ready for dinner! This ham was soooo tender, you could easily cut it with the edge of a fork, and the corn had a nice light smokey flavor but still had a nice crunch to it as well.
Decided to smoke a partially cooked cured Smith's ham for easter today. I started last night by injecting the ham with a mix of apple juice and maple syrup. We start our journey at 5:30 in the AM by pulling the ham out of the fridge, giving it a light slather of yellow mustard, and putting a light rub of brown sugar, cinnamon, cloves, nutmeg, jerk seasoning, and old bay seasoning. Then into the WSM with a full load of Lazzari and some applewood.
Here it is after about 4 hrs. in the smoker.
Decided to prep some corn on the cob for the smoker as well. I pulled back the husk, removed the silk, brushed the corn with some butter and gave it a light dusting of Old Bay Seasoning. Then pulled the husks back up and tied the tops with string.
The corn and some baby reds on the top rack of the WSM plus a few more shots of the ham in progress.... started basting it about once an hour arround the 6 hr. mark.
Everything all cooked and ready to start getting plates put together! Ham was 20 lbs. and took 10 hrs. with the WSM running at 250° to get an internal temp of 160°.
All plated up and ready for dinner! This ham was soooo tender, you could easily cut it with the edge of a fork, and the corn had a nice light smokey flavor but still had a nice crunch to it as well.
