- Nov 11, 2013
- 5
- 10
Not my first smoke, but I see all the posts others do with their outcomes, so I figured I would contribute also.
Our Church had a Xmas Dinner, so I decided to Cowboy Up and smoke a ham for the group.
Along with it we had some classic Mustard based BBQ, and a Fried Turkey.
7 lbs, spiral cut bone in ham from Publix. I pulled out the Glaze packet and tossed it.
Mustard
Jeff's Rub
Master Forge Propan smoker
Apple Wood Chips Soaked in Water for around 30-45 minutes
Remote Thermometer
Apple Juice/Water mixture in a spray bottle
First, teach your 2 year old daughter to properly wash her hands, rub the ham down with mustard, and then apply Jeff's Rub.
Wash hands afterwards. Make sure you open up a little of the spiral slices and toss a little bit of rub into the crevices.
Bring the Smoker up to about 220-230 F. Slide ham on rack. Toss in your soaked apple chips. Close the door!
I started the ham around 2:15PM. I kept smoke on it for about 1 to 1.5 hrs. Around 3PM and 4PM I opened the doors to spray my apple juice/water mixture on it.
I pulled my ham out with an internal of 150 F. I wrapped it up in double foil, and stuffed it in a cooler with a blanket.
That was right around 5PM.
The smoke really penetrated in and it was super moist.
Picture before I wrapped it up.
Another view.
My daughter and I pulled off the bottom slice to sample of course. :)
Another view. Since I was feeding a good bit of people, I ran the electric knife through it to distribute more slices to the people.
This is what was left of the ham. The bone, and a sparse collection of attached meat...
The ham was super moist and had great flavor. I did not overdo the rub on it, since I was helping to feed a group of 25 people.
I'd rather "under season" than "over season".
Anyway, I figured I would post up a follow through on a smoke I did this year.
Thanks,
AgentGuerry
Our Church had a Xmas Dinner, so I decided to Cowboy Up and smoke a ham for the group.
Along with it we had some classic Mustard based BBQ, and a Fried Turkey.
7 lbs, spiral cut bone in ham from Publix. I pulled out the Glaze packet and tossed it.
Mustard
Jeff's Rub
Master Forge Propan smoker
Apple Wood Chips Soaked in Water for around 30-45 minutes
Remote Thermometer
Apple Juice/Water mixture in a spray bottle
First, teach your 2 year old daughter to properly wash her hands, rub the ham down with mustard, and then apply Jeff's Rub.
Wash hands afterwards. Make sure you open up a little of the spiral slices and toss a little bit of rub into the crevices.
Bring the Smoker up to about 220-230 F. Slide ham on rack. Toss in your soaked apple chips. Close the door!
I started the ham around 2:15PM. I kept smoke on it for about 1 to 1.5 hrs. Around 3PM and 4PM I opened the doors to spray my apple juice/water mixture on it.
I pulled my ham out with an internal of 150 F. I wrapped it up in double foil, and stuffed it in a cooler with a blanket.
That was right around 5PM.
The smoke really penetrated in and it was super moist.
Picture before I wrapped it up.
Another view.
My daughter and I pulled off the bottom slice to sample of course. :)
Another view. Since I was feeding a good bit of people, I ran the electric knife through it to distribute more slices to the people.
This is what was left of the ham. The bone, and a sparse collection of attached meat...
The ham was super moist and had great flavor. I did not overdo the rub on it, since I was helping to feed a group of 25 people.
I'd rather "under season" than "over season".
Anyway, I figured I would post up a follow through on a smoke I did this year.
Thanks,
AgentGuerry
