What's for dinner? Smoking a ham today.

[mthomas58]

This is just too pretty not to share. Trying a new recipe. Smoking a ham on the big green egg.....5 1/2 hours so far. Rub is cracked pepper, cracked mustard seeds, paprika and onion powder. Mop/glaze is 1 cup Jack Daniels, 1 cup lt brown sugar, 1/4 cup dijon mustard and 1/4 cup dark Karo syrup. I'll let you know how it turn out.

[imcarthur]

That looks very yummy. Enjoy!

I made 2 small lasagnas this afternoon. My secret 4 cheese recipe. One's in the oven now. Served with garlic rubbed ciabatta buns.

Ian

[dtw]

Looks delicious! More pics, please, especially when it is done.

The rub and glaze both sound delicious.

Can we hear more about the cut and weight of the meat you started with?

Did you do any curing?

[onlycafe]

that looks terrific. please show us the inside of that ham.
bone in? boneless?
what kind of wood?
build a bean soup out of that juice on the bottom of the pan.

[Shaun @ Tru6]

looks awesome!

do you reduce the JD before adding other ingredients?

[mthomas58]

Originally Posted by onlycafe

that looks terrific. please show us the inside of that ham.
bone in? boneless?
what kind of wood?
build a bean soup out of that juice on the bottom of the pan.

Three words on the outcome: A - Maze - Zing. This was a trial recipe for Christmas Eve....needless to say, it's a keeper. One of the best hams we've ever had. Served with fresh green beans and mac and cheese and some whole grain mustard on the side.

$7.00 total cost / 6lb bone-in smoked ham w/water added from Kroger. I used hickory chunks to smoke 6 hours total at 200 - 225 degrees. Same sized ham at Honey Baked would have been close to $35 and this was 5 times better.

Here are the leftovers. All carved up with the remaining Jack Daniels Glaze poured over the top. The bone will be used to make split pea soup. We had some last week with the bone from the last ham I smoked (last new years day) and the flavor was great.

No reducing the Jack Daniels before or after adding the other ingredients.

[lm6y]

I do one on the Weber, but totally different.
I put the pan on the charcoal grate, full of water. 5 Charcoal briquettes per side of the pan. Add more briquettes as necessary to keep the temp up. The ham goes on the cook surface, and keep the temp at around 200 - 225. For the last 2 hours I add Jack Daniels Smoking chips. These chips are from the barrels that they age the whiskey in. Keep an eye on the temp of the Ham, I stop at 150 and let the meat rest for 30-45 minutes. I've never had to glaze one this way. I think I might try one your way.

I usually use a cheap Smithfield ham from Kroger's, and they turn out amazing.

[mthomas58]

Originally Posted by lm6y

I do one on the Weber, but totally different.
I put the pan on the charcoal grate, full of water. 5 Charcoal briquettes per side of the pan. Add more briquettes as necessary to keep the temp up. The ham goes on the cook surface, and keep the temp at around 200 - 225. For the last 2 hours I add Jack Daniels Smoking chips. These chips are from the barrels that they age the whiskey in. Keep an eye on the temp of the Ham, I stop at 150 and let the meat rest for 30-45 minutes. I've never had to glaze one this way. I think I might try one your way.

I usually use a cheap Smithfield ham from Kroger's, and they turn out amazing.

I used the indirect heat method too. There is a ceramic plate setter under the grate that diverts the heat up the sides. I'll try the Jack Daniels barrel chips next time - think I still have a bag.

Here is the recipe I used (I added 2 tbl of paprika and onion powder to the rub). Looks like this is an Emeril recipe from a Webber Grilling Cookbook.

Grilled Ham With Jack Daniels Moppin Sauce Recipe

[mthomas58]

Red Snapper and Scallop Veracruz.....



did it all on the big green egg.......DELiCIOUS!

Red Snapper, Veracruz Style Recipe at Epicurious.com