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looking for a ham glaze

Discussion in 'Pork' started by smokey steve, Aug 25, 2006.

  1. I bought a cured smithfield ham and am finishing up my smoke and was looking for a glaze.
  2. jamesb

    jamesb Smoking Fanatic

    This is slated to be a rib glaze, but I've used it on hams with much success...

    1/4 cup mustand
    1/4 - 1/3 cupvinegar
    1 cup brown sugar.

    From Danny Gaulden, Danny's BBQ...

  3. Thanks James that was pretty goooood.
  4. jamesb

    jamesb Smoking Fanatic

    If'n ya liked it on ham.. Wait till ya try it on ribs! Apply as soon as you take them off of the smoker and let rest for a bit...

  5. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    I don't have a homemade glaze recipe, but I ALWAYS use Boar's Head glaze (sold at your local supermarket) and let me tell you guys that I use nothing else on my ham! Give it a shot next time you do a ham. I'm half tempted to try it on ribs, too.
    Question: How long does one smoke a ham, and at what temp? I got my hands on some applewood chunks and my mouth is beginning to water!
  6. I will have to try that one out too :)

    As for the ham, if you bought a cured ham already then low and slow method until internal temp of 145.
  7. jamesb

    jamesb Smoking Fanatic

    If it is a pre-cooked/pre-smoked ham, I re-smoke them at around 235° until they hit an interal temp of 140° - 150°. These double smoked hams are always a hit around the holidays!

  8. The flavor of sugar by definition is sweet. Yet sweet taste is derived from many sources, i.e. plain sugar from various sources such as sugar cane, artificial means such as saccharine.

    Next time you do a glaze consider this recipe:

    1) Maple syrup

    2) Brown sugar

    3) Peach preserve

    4) Chinese five spice

    Mix to a "thick paste" consistency and spread onto cooked ham and return to oven at a lower temperature to allow the paste to become firm and "almost crusty" (allow about 30 minutes for the glazing phase).

    Baste the ham twice during the caramelizing phase of the cook to allow a couple of extra thick layers to form.

    Try it... you'll like it!

    God bless you,

    Albert Rivera