Smoke-Chem BBQ
Smoking Fanatic
I had an 11 lb ham in the freezer, and it was high time I smoked it. I slathered it with dijon mustard, then coated it with Killer Hog BBQ rub. It went on the WSM at about 275F, with cherry and hickory chunks on the charcoal bed to provide a bit of smoke. I spritzed it every 45 minutes with apple juice, and while it was cooking, I mixed up a glaze of 1 C brown sugar, 1/2 C honey, 1/4 C apple juice, and 2 T bourbon. This was warmed, and applied liberally all over the ham two times during the last 90 minutes of the cook, as the smoker temp gradually came down to 230F.
When the ham hit an internal temperature of 144F, I brought it in to rest for 15 minutes. While I was preparing the ham, my wife made an excellent batch of au gratin potatoes, and roasted asparagus, both of which paired nicely with the ham. I enjoyed mine with a huckleberry hard cider, while my wife opted for a Malbec. Yeah, she sets a nice table.
This ham wasn't spiral sliced, and I confess I'd gotten spoiled by how much easier those are to serve!
When the ham hit an internal temperature of 144F, I brought it in to rest for 15 minutes. While I was preparing the ham, my wife made an excellent batch of au gratin potatoes, and roasted asparagus, both of which paired nicely with the ham. I enjoyed mine with a huckleberry hard cider, while my wife opted for a Malbec. Yeah, she sets a nice table.
This ham wasn't spiral sliced, and I confess I'd gotten spoiled by how much easier those are to serve!
