Non salty ham rub needed

[masssmoke]

I am looking to double smoke a spiral sliced ham for Easter. I will follow Jeff's recipe for the most part, in terms of maple syrup. I need a zero salt rub, thinking it doesn't need sugar with the maple syrup on it. Any advice?

 

[chopsaw]

Here's what I used a while back . Glaze , not a rub .

 

[masssmoke]

thanks I might go with that for the glaze! still looking for a no salt rub

 

[gmc2003]

I don't rub double smoked hams, but I do glaze honey and root-beer. Not a big fan of tree pi$$.

Chris

 

[masssmoke]

I don't rub double smoked hams, but I do glaze honey and root-beer. Not a big fan of tree pi$$.

Chris

ok thanks

 

[chopsaw]

I have a no salt rub . Like Chris I don't rub a double smoked ham . I can get it to you but it's not done with ham in mind . If you do that glaze scald the bourbon to get rid of the alcohol .

 

[sawhorseray]

Here's what I used a while back . Glaze , not a rub .

I'm double smoking a nine pounder tomorrow on my Weber, peach wood and the Vortex. Rich's glaze is winner winner ham dinner, beans and slaw, YEAH! RAY

 

[SmokyMose]

I don't use a rub on double smoked ham, just a glaze toward the end, but you can substitute one of the no salt type substitutes (Pottasium Cloride) for the "real" salt if you just want the salty flavor. I started using it for a lot of things a few years ago for the Mrs' low sodium diet. You might cut back on the amount a little, though...

 

[masssmoke]

Thanks to all. I am going to skip the rub and just figure out a glaze.

 

[chopsaw]

I am going to skip the rub and just figure out a glaze.

Lol . We flipped spots . I just trimmed up a 9 pounder . Went ahead and put a bit of low salt rub on the fatty spots .
Got a glaze started on the stove . Peach preserves , sticky pig mustard sauce and some brown sugar . I drank all the bourbon . Last night , not this morning . ( There was a time )

 

[Gonna Smoke]

Here's what I used a while back . Glaze , not a rub .
View attachment 662314

Rich, would you share this recipe? I'm also smoking/cooking 2 spiral sliced hams for tomorrow and don't want to use the glaze packets that came with them..

 

[SmokyMose]

Lol . We flipped spots . I just trimmed up a 9 pounder . Went ahead and put a bit of low salt rub on the fatty spots .
Got a glaze started on the stove . Peach preserves , sticky pig mustard sauce and some brown sugar . I drank all the bourbon . Last night , not this morning . ( There was a time )

Which one of your many cookers are you using?

 

[chopsaw]

Rich, would you share this recipe?

Charles what do you have on hand ?

I do it all by taste . This morning I started with about ,
Half a jar of peach preserves , 18 oz. jar . So around 10 oz .
1/2 cup mustard BBQ sauce
Dump of brown sugar ( from the bag ) guessing 1/2 cup .
Simmered that and mixed .
I adjust for taste from there . I also sprinkled in a bit of rub .
Then added 2 or 3 TBLS of Apple cider vinegar to thin it .
I'll reheat and adjust again before I use it .

This is where it's at now . It's good . I like Chris's use of root beer .

 

[chopsaw]

Which one of your many cookers are you using?

SmokeFire .

 

[Gonna Smoke]

Charles what do you have on hand ?

I do it all by taste . This morning I started with about ,
Half a jar of peach preserves , 18 oz. jar . So around 10 oz .
1/2 cup mustard BBQ sauce
Dump of brown sugar ( from the bag ) guessing 1/2 cup .
Simmered that and mixed .
I adjust for taste from there . I also sprinkled in a bit of rub .
Then added 2 or 3 TBLS of Apple cider vinegar to thin it .
I'll reheat and adjust again before I use it .

This is where it's at now . It's good . I like Chris's use of root beer .
View attachment 662387

I have bourbon, maple syrup, apricot preserves, brown sugar, spicy brown mustard...

 

[chopsaw]

I have bourbon, maple syrup, apricot preserves, brown sugar, spicy brown mustard...

Here's the thread I used that mix on . No real totals in there though . Looks like I also added some Sweet Baby Ray's BBQ sauce .

I started that by scalding the bourbon . Heat the pan , then pout the booze in OFF THE FLAME if you have a gas stove . Gets rid of the alcohol .
Bourbon I'll guess a cup ? Edit : Start with less , you can always add .
1/2 the jar of preserves
3/4 cup brown sugar
3 TBLS maple syrup
1 TBLS mustard
I would think that's a starting point , then adjust for the taste you want and thickness .
Apple cider vinegar was a good add . red wine vinegar would work too .
Just adjust for your taste .

 

[SmokyMose]

SmokeFire .

Firing up the Highland for the first time this year for a 12# shank portion and going with a Pineapple Turmeric glaze.
Lot of hams going on this weekend