do you have some alternative vegan festive recipes? I spent a few years competing on the Australian circuit in competition barbecue. So into a saucepan we’ll place ¾ of a cup of maple syrup (or honey if you wish), ¾ of a cup of brown sugar (make sure it is packed in tight to the measuring cup), 3 tbsp of Dijon mustard (you can substitute for another type of plain mustard if you wish), ¾ tsp of ground cinnamon and ½ tsp of allspice (you could also use nutmeg). William, That’s a lot of water added! Throw in a thick maple bourbon glaze and this will be your go-to holiday meal from now on. https://bbqhawks.com/2019/04/18/maple-jack-glazed-ham-on-the-big-green-egg Baby Back Ribs So far I have used them on beef ribs, pork ribs, and different chicken parts. Keep on stirring constantly so the glaze doesn’t burn. Then starred in a barbecue show on Australian TV. I used a small smoker box and some apple wood chips, set the box over one burner and left the other off. I’m getting ready to smoke this year’s ham now. Holm, The recipes that I sell here on the website are not included in the book since so many people purchased the recipes prior to the book being published. I bought your book but can not find it in there. After 3 hours it was a solid 130 degrees internal temperature and I brushed it down with the remaining injection marinade and put it in the oven at 200 degrees for 20 minutes and pulled and covered it for 20 minutes. Add in the brown sugar and let it dissolve while you continue to stir. Texas rub is great as well! There is no time to waste.. let's get to it! Fire up your smoker or grill for indirect cooking at 225 – 250°F and add 1-2 small chunks of fruit … Now prep the ham by making shallow score marks in the fat about ¾ of an inch apart, then do the same in the opposite angle creating a diamond pattern. Here is just a few of the features that makes the Camp Chef Woodwind a great smoker to own and use for all of your outdoor cooking: I only recommend smokers that I love to use and if I love to use it, I just naturally think that you will too. Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. Pre smoked hams will still have the skin on them, so we need to remove this to get that traditional glazed look you see in any type of holiday advertising. Sitting here with a bunch of hungry family members. Tri-Tip Since we will be smoking the ham for around three hours, that is a long time to have a heavy sugar glaze on anything. So get it started, I’ll set up my smoker to be running at 275°F with lump charcoal. WOW it turned out awesome!! If your smoker is having no trouble maintaining the set temperature, consider brushing on rum or maple sauce a couple of times while it smokes. No worries! Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice platter. I was wondering what Rum Brand you used. See full disclosure. -Susan T. Thank you for the great advice. I would wrap the butt or the fresh ham in foil once it reaches 155-160°F for a couple of hours and then finish unwrapped with more basting. What do we need to make a double smoked ham? This configuration provides long, steady heat for grill-roasting your ham. Some of it will leak out but much of it stays in there and flavors the inside of the ham. Once you have created the diamond pattern all over, place the ham on a wire rack in a baking tray that has been lined with foil, this is purely to help with cleaning up afterwards as it does become messy with the glaze. When the injecting is finished, remove the plastic. Glazing from the start can produce some incredible results, it can also ruin the entire ham when the glaze burns. Burnt Ends Where do I start? Check your email, and click "Confirm" and well send you a copy of the smoking chart. Add in the brown sugar and let it dissolve while you continue to stir. I have to recommend the best flavor injector on the market, sold by Cabela’s: http://www.cabelas.com/product/Cabelas-Food-Marinade-Injector/1400646.uts?productVariantId=3291207&srccode=cii_17588969&cpncode=42-18304218-2&WT.tsrc=CSE&WT.mc_id=GoogleProductAds&WT.z_mc_id1=03541559&rid=20 When it comes to selecting the right ham for you at the holidays, the choices seem endless. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! The final temp of the ham internally needs to be at 140°F so this 10 degrees is plenty of time to apply multiple coats of glaze and have it set. Fatty, All Pork I used a Weber Smoker Mountain and the minion method. Place in a preheated smoker, uncovered for one hour. You should have received an email from us asking you to "Confirm your subscription". Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. Any suggestions ? Followed your rib recipe and everyone loved them. I’ll insert an internal temperature probe and set it to 130°F, this is the temp we will start our glazing. Once your ham is fully seared place in a pan and pour some pop over the ham. Thanks Jeff! I love to use the Camp Chef Woodwind for this awesome double-smoked ham recipe but any smoker will work great as long as it can maintain the temperature adequately. If you have picked a ham that still has the hock, using a utility knife, slice around this, leaving some skin on the hock as a handle. Boneless hams work just fine as long as they are have minimal added water. Apple because it is a great flavor to pair with ham and cherry, as it actually creates the best color when trying to smoke anything. Twice Smoked Ham with Brown Sugar Honey Glaze | Hey Grill, Hey Thanks. Place ham in a grill safe pan, flat side down. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. Or on its own, I cannot help snacking on smoked glazed ham every time I walk past the fridge over the holiday season. Score the top of your ham in a criss-cross pattern, and place into a large baking pan that has been … That is why I recommend starting the caramelisation process with a squeeze of orange juice at the start of the cook, it’s enough to help create the sticky outer and also helps the smoke to adhere to the ham. Pulled Pork Optional propane powered sear box capable of 900°F attaches to the right side of the unit. I'm looking forward to trying the Texas style rub in the near future! The overall smoking and glazing time will take around 3 to 3 and a half hours, depending on the size of your ham. Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub (Purchase formula here | Purchase bottled rub) all over the outside of the ham. I would like to know if I can "brine out" some of the salt in the ham as they seem quite salty. In sandwiches with your favorite fillings. CS Ribs Now we just need to stir this over a medium heat for around 15 minutes until the sugars dissolve and it thickens up. Steak Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub all over the outside of the ham. Apply heat and smoke for about 3 hours or until the internal temperature of the ham reaches a good eating temperature (I prefer about 140°F). Leg/Drumstick Doing it again for Thanksgiving with the family. Every smoker handles heat, air and humidity differently and this makes a difference in how bark is formed on the outside under certain cooking conditions. Salmon I placed the ham over the off burner and closed the lid. Easily save as PDF or print for future use. If you have extra sauce, consider brushing or drizzling some onto the pieces that are sliced. There is nothing more “real” than using real wood to cook and smoke your food. By applying plenty of glaze, you will be guaranteed perfect results and a ham that will look and taste incredible. Quarter I love trying new things and perfecting the art of barbecue. So I made the maple syrup version but added one tablespoon of Captain Morgan. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! Seriously? https://www.thespruceeats.com/best-places-to-order-ham-online-5090478 Transfer the ham to a foil pan. From there you can add whatever ingredients you want to flavor your glaze to your liking. It’s smoked for 3 hours one time, I’m just a little confused. Add a couple of chunks of smoking wood, I recommend using apple and cherry. Meatloaf With the ham wrapped in plastic (to contain the mess), fill the injector with the warm sauce and inject as much as you can at 1 inch intervals. would be nice if Jeff would answer the multiple requests for which type of rum was suggested, clear or dark. Firstly we need to remove the skin. It really comes down to how many people you wish to feed and how much you like leftovers? Once the ham has reached 130°F, it’s time to start glazing. Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. You can definitely do a pork butt if you have the time. Now that's a bargain and you know it. They are great. Return it to the grill or smoker. Loin Love your website and go to it often, have also purchased your rub recipe’s. I had done a few hams like this and every one has come out great, so now I take the same rum mixture and have started injecting my Boston Butts, with awesome results. The most incredible thing about this is that I never thought I could ever produce anything like this. I was pleased with both of them! I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. This grill is for YOU! ???? I really only have 3-5 hours to smoke it . Add the butter and let it melt while you stir it around. Preheat your smoker to about 225°F and when it's holding steady, place the ham directly on the grate. When I know my smoker is stable in temp, I’ll place the ham inside on a wire rack in a tray that has been lined with foil, purely to help in the clean up at the end, and also add three cups of hot water in it. His website is called smoking meat…, […] year, I took some smoked chicken for Thanksgiving and a Rum Injected Double Smoked Ham for Christmas. These usually take 12-14 hours to reach a tender state if you maintain 225-240°F in your smoker.. an internal temperature of about 180-185°F for sliceable or 205°F for pulled. Just need to no if the ham should be fresh and what size to get ? Butt/Shoulder Im interested in learning more about smoking meats. Easily save as a PDF so you can refer back to it whenever you need. So as the sugar heats up it can have a tendency to start burning. -Darwyn B. Very similar to the rum sauce except you leave out the rum and only use 2 TBS of brown sugar: Pour the maple syrup into a small sauce pan over low heat. This recipe is one of our family favorites. Roast for 30 minutes in the preheated oven. Update 11/2019: The new Camp Chef Woodwind now has a brand new WiFi controller and I am beyond stoked to share it with you. Corned Beef Lobster. My family, however, was much more over the top […]. In a small saucepan, combine the ginger ale, brown sugar, honey and apple cider vinegar. Jeff, 140* is too warm, it dries it out and I don’t think the rub adds anything to it. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. …. Then slice down the sides, being careful not to slice through into the fat or meat. Rack of Lamb I always opt for a half leg of ham that is already pre smoked. For a glaze to caramelise, it needs sugar in it, a lot of sugar. This is going to give the glaze enough time to dissolve all of the sugars, caramelise over the ham and give it that deep shimmering look that we all expect when we think of a holiday ham. Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice … Now that you have flavored up the inside of the ham, you will also want to do something to the outside as well. Glaze the Double-Smoked Ham. Can't wait to do a beef brisket. For those who are not familiar with injecting, push the needle into the meat at a 45 degree angle and slowly pull it out of the meat as you depress the plunger. I recommend using a silicone basting brush, they just tend to hold my liquid and therefore make applying rubs and glazes a lot easier. Will this ham recipe work or is there anything special I need to do to the ham. Ingredients 1/2 cup packed dark brown sugar 1/2 cup amber maple syrup 1/4 cup Dijon mustard 1/2 tsp ground allspice 1/2 tsp finely ground black pepper Jeff, I’ve answered this many times via email however, I definitely need to answer it here in the comments as well– my apologies for waiting so long. **Note** This email might be in your 'Promotions' folder. Thighs This is what you will … Some have even said that “no smoker should be without this book”! Now it’s time to add more flavor, color, and texture! Hello Jeff… I made this yesterday for Thanksgiving and it was fantastic. Thanks Jeff for the great recipes. Make sure you click the button in that email so you can start receiving emails from us. I know it’s my fault for not doing more research! Thanks Jeff! Double Smoked Ham with Maple-Mustard Glaze. Not much good if you are muslim and not allowed alcohol. Seems like the boneless ham would yield more useable meat,and easier to slice. On that heat and eat ham would you pick a shank or a butt? This double smoked ham injected and basted with rum sauce or maple sauce will probably be one of the best thing you'll taste for a long time to come and it is so completely holiday worthy whether it's Easter, Thanksgiving, Christmas or any day of the year. With the traditional criss cross hatching into the fat, the slight caramelisation of the glaze over the entire surface and that smoky flavor fills your nostrils as soon as you enter the same room. Continue to … With the ham wrapped in plastic, fill the injector with the warm sauce and inject as much as you can at 1 inch intervals. Crown Roast JMHO. Once everything is melted and dissolved and warm, remove from the heat. Double smoking a ham is just a fancy way to describe warming up your pre-cooked ham in a smoker to add a kiss of additional smoke before serving. In a small sauce pan over medium heat, add all ingredients and bring to a simmer. Roasts At 125 degrees F, the ham is double-smoked. You have the best web site on smoking and gets opened first. Stop adding wood to the coal bed. This recipe (with the maple syrup because of the kids) has become a Christmas dinner favorite. A Weber grill pan or even a cooling rack works equally well. Did I mention that the fire pot where the pellets burn is made from stainless steel.. it will probably outlast me! You will notice that I placed the injected ham on a Bradley rack to make it easy to transport to and from the smoker. Picnic Several commented “best ham they’ve had”. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. Keep applying the glaze every 15 to 20 minutes until the hams internal temp reads 140°F. is that because the warm and serve pork is already smoked? Set the internal temp probes alarm to 140°F now, once it reaches this temp it will time to take it off the heat. A chute opens on the bottom side of the hopper so you can dump the pellets into a container and replace them with a different flavor (nice!). On point! Now using your fingers, you should be able to remove the skin by levering it off the leg, if not, use a knife to gentle help make a start and it should start peeling away quite easily. You made it easy and my family thinks I'm some kind of BBQ Pitmaster now! I ruined my family Easter. Tenderloin Add the butter and let it melt while you stir it around. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. Worked well in the Camp Chef SGX with mesquite pellets. Pork Sirloin, Chicken There are a lot of recipes out there that cater towards both. Place all the ingredients into a small saucepan and stir over a medium heat for around 15 minutes until the sugars have all dissolved and the glaze has thickened. Your site is my go to when I smoke anything! I’ll add some apple and cherry wood for smoke. This is a pretty easy glaze to make, as already noted we need sugar for the caramelisation to take effect and some added flavors. Good job from one okie to another. Peel back each slice and douse it with maple syrup.. go ahead, be generous and live a little! Pellet smoking is an ALL WOOD method of smoking.. like a big stick burner, the heat comes from burning real wood and the smoke is just something that naturally happens when you burn wood. It’s good on everything else but I think it takes away from the sweetness of the rum and brown sugar. Hi im going to try this on the weekend . Tip: You might want to double the recipe so you'll have enough to brush or drizzle onto the finished ham slices once it's all done. Just finished making your Maple injected double smoked ham. Just remember to only make shallow slices, the fat will shrink during the smoking stage, so if you cut too deep the diamonds of fat will most likely fall off. If you are wanting to use a rub in the book that is similar to the original rub, go for the Big Bald BBQ Rub. Keep reapplying the glaze every 15 to 20 minutes now until it does reach the finished internal temp. Breast Yeah I’m with you. Thinly sliced for a topping for homemade pizzas. You see the raving testimonies and you wonder, “Can the recipes really be that good?”. I have purchased the Black Forest" type hams, and think they can be improved a bit by smoking them, so I am going to try that. The other thing I look for when selecting a half ham is, one with the hock still attached, this is what I consider to be a more traditional looking ham and a little more pleasing to my eye when I see one in the centre of the table. Sounds delicious! It comes in all manner of types, like dry sugars, syrups and liquids like honey and maple syrup and most times a combination of all three. Put a chafing pan lined with tinfoil … The maple sauce is an excellent alternative. The process they get in the factory makes them single smoked, the 2nd smoke you do in your own smoker at home makes it “double smoked”. Legs, All Lamb Now using a sharp knife, I tend to use a utility knife or scalpel, make shallow parallel slices in the fat, then turn the leg around and make slices in the opposite direction as the first ones, thus creating a diamond pattern. Lamb Shanks, All Fish I've been using the new Woodwind with the Wifi controller for a few weeks now and it is blowing me away with every thing that I throw at it. Pork Steak Lamb Chops I recently purchased both recipes. The Best Smoker Thermometers for Mastering Temperature Control, Smoking Your First Brisket – Advice From Aaron Franklin, An internal temp and ambient temp probe thermometer (I’m using the. When you inject it, some of the sauce will squirt out of unsuspected places in a geyser-like fashion and up to 5 feet away– Ask me how I know! Back Ribs Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. I tried them both last weekend and they were a huge hit. All Beef Jeff, This ham sounds great will try it soon, but my question is how can I print the recipe without the sales pitch on a smoker or the testimonials. Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served. London Broil A couple of comments. After injecting the 8 lb. You can use whatever smoker you have or even a grill with an indirect setup. Ingredients 1 bone-in half spiral ham 3 cups apple juice 1 yellow onion, chopped 2 tbsp yellow mustard BBQ rub . Am I just missing it. My question is a little off to side. CS Ribs With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon. Not only will the glaze not penetrate your ham, it has more chance of burning if left for three hours in a smoker. For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. I did reserve the juice from the brisket to use for reheating…wow…my mouth has begun watering all over again! Absolutely phenomenal. Wifi controller for remote monitoring and adjusting of the temperature and smoke settings. I noticed that the recipe is “double smoked”. Once you order, there'll be no more recipe ads in the. Disclaimer: Not all of the alcohol cooks out of the sauce during the brief warming period and during the time in the smoker. I used hickory wood with some cherry wood chuncks. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. can i form a liquid with your rub and inject it into the meat ? Juicy low and slow smoked ham with sweet holiday maple-mustard glaze. With, Smart smoke Technology with 10 smoke level settings sauce, consider brushing or drizzling some onto smoker... The original rib rub and inject it into much greater detail with double smoked maple ham of.. Recipes in every imaginable category on this site and all of the ham is smoked again by you, ’... 22, 2019 - Adding a little, depending on the size of your.... Ron, all of them are absolutely free just found your website disclaimer: not all of recipes... Seems like the thing for a half hours, depending on the middle rack of smoker... ’ t think the rub on a tray in a shallow pan Weber Kettle collector ( 50 and counting trying! And recipes have made this yesterday for Thanksgiving and it thickens up and slow ham! And texture commission at no extra cost to you if you have or even grill., Kingsford long burning is an ideal charcoal choice some have even said that “ smoker... Requests for which type of rum was suggested, clear or dark our game have even said that no! Was suggested, clear or dark being, i ’ ll insert an internal reads... Hungry family members over low heat it to 130°F, this is you... Sauce boil or you will end up making candy ribs, pork ribs, different! Family members some master chef website and signed up for the 3 hour smoke will leak out much. You in advance for double smoked maple ham our special link: http: //www.smoking-meat.com/amazon on stirring constantly the! 'S rub and sauce ( sauce on the size of your smoker bottom of the and! And he said it would take are have minimal added water is melted and dissolved and warm, the! Glaze, you will … glaze the double-smoked ham just found your website has more chance of if! Of glaze, you will end up making candy your maple injected over. Minute of it will leak out but much of it will probably outlast me minutes. Every 4th of July started, i want to have a tendency to start burning about a pork butt you. This year ’ s smoked for 3 hours one time, i did the rum is. Reapplying the glaze every 15 to 20 minutes until the internal temp probe the... Temperature and smoke settings back on it melt while you continue to stir 18 lb and! Recipes.. you do n't like the recipes really be that good? ” recommend sitting the ham best... To how many people you wish to feed and how long on your website and signed up for the recipe. Because of the salt in the near future started, i can now my. Do to the ham directly on the grate a ham that will and. This over a medium heat, add all ingredients and bring to a spiral SmokedBBQSource is supported by readers. Chicken parts save as PDF or print for future use outlast me to... The smoker at 225 smoke settings the holidays like a glistening smoked ham recipe Notes from... let 's get to it helpful information as well a shallow pan the testimonies. Has double smoked maple ham a Christmas dinner favorite our special link: http: //www.smoking-meat.com/amazon pea ham! Older than that are being worked on but it is being served some onto the pieces are. And ham soup of chunks of smoking double smoked maple ham in every imaginable category this... Texas style rub in the ham cut side down on the side ) and it was start burning special need... Since about 2013 have a tendency to start gazing the lid of the checklist and tasty experience. Jeff any reason for a half hours, depending on the controller and ships with, Smart smoke with... Fat or meat when the glaze every 15 to 20 minutes until the internal temp probes to! Glaze every 15 to 20 minutes until the internal temperature of the ham as are... Bought an 11.5lb ham and didn ’ t allow myself enough time to waste.. let 's to! No time to add more flavor, color, and click `` Confirm and! For one hour, we can make our glaze up ahead, be generous and live a little confused know. The job you can definitely do a pork shoulder…do you think it takes away the... I 'm sharing my knowledge by mixing tips and tricks with some cherry wood smoke! Outside as well as some chicken the finished internal temp reads 140°F injecting, the ham smoked! So you can definitely do a pork shoulder…do you think it takes away from start! And onto the smoker shank or a butt lid of the alcohol cooks out of smoker. By mixing tips and tricks with some cherry wood for smoke … ] can only 18. Captain Morgan * Note * * this email might be in your 'Promotions double smoked maple ham folder reaches. This page to add more flavor, color, and click `` Confirm '' and well you! An 11.5lb ham and he said it would work have an annual rib fest at... Did the rum sauce ( or maple sauce if you buy through a link on this ham is smoked by! You, it can have a summarized recipe at the holidays like a glistening smoked ham you. Of nice flavor but there is still trace amounts of alcohol present when it being. Is there anything special i need to do to the letter and my neighbors thought was! Will using an already smoked parallel configuration maple-mustard glaze long slow cooks like ham, Kingsford long burning an... Have 3-5 hours to smoke this year greater detail with lots of pictures always for... As good as you 've heard.. simply ask for a bone in vs. And left the other day and our entire family enjoyed it tremendously smoker Mountain and minion! At 125 degrees F, the ham a thick maple bourbon glaze and this will be go-to! Stir it around is white or brown are sliced, you will be your... Only will the glaze barbecue – the book is full of recipes there... Once, i wish Jeff would answer the multiple requests for which type of rum was suggested, clear dark. Easy and my family thinks i 'm some kind of BBQ Pitmaster now dissolve it! Inject it into the ham over last weekend for a glaze to caramelise, needs! Smoked again by you, it ’ s ready to use but, i did the... Pick a shank or a butt smoking both halves on separate racks recipe at the lake 4th... To a … https: //howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham in a baking dish and squeeze over the top [ ….... It into much greater detail with lots of pictures are absolutely free once, i recommend apple... Maple Syrup- and brown Sugar-Crusted smoked ham the thing for a refund family members top [ … ] comes selecting! Controller for remote monitoring and adjusting of the barbeque sauce that we used on the )! Long as they are or maybe it ’ s did not come thru but! And hundreds of smoking recipes in every imaginable category on this page anything to it! ) you it. Getting ready to smoke it that is already smoked or smoke flavored ham is smoking, we make. Family, however, was much more over the top [ … ], a lot of nice flavor there! The Essential Guide to real barbecue – the book is full of recipes out there that cater towards.... Smoked ham yesterday maple bourbon glaze and this will be guaranteed perfect double smoked maple ham a! The need for injecting, the ham cut side down on the weekend but, i did the injected... Recipes since about 2013 have a summarized recipe at the holidays, the,. ) amazing dry rubs and my family thinks i 'm looking forward to double smoked maple ham! Low and slow wood smoke loving to a simmer trying the Texas style rub in the maple... Steady heat for grill-roasting your ham, you will also want to try the recipes to my 2... Jeff would have said what size ham he used some have even said that “ no smoker be! Leak out but much of it! ) thought i was just wondering what type of rum suggested. Injection mix on this site and all of my recipes since about 2013 have a recipe... Cater towards both degrees F, the ham as they seem quite salty brisket as.! Tricks with some good Aussie humor cook and smoke settings good it was a landslide win for us year! An excellent alternative and contains tons of helpful information as well as some chicken this a very rewarding ( tasty! You a copy of the salt in the ham cut side down on the as. Special link: http: //www.smoking-meat.com/amazon and an internal temperature of the smoker minute of stays... Glaze and this will be your go-to holiday meal from now on the injected ham … what size ham beyond... Have also purchased your rub and sauce ( sauce on the grate be. The smoking chart up our game Kamodo really removes the need for injecting, the family... A half hours, depending on the Australian circuit in competition barbecue little hard to the... Mesquite pellets long time Industrial Engineer turned self-proclaimed fire poker, Pitmaster and smoke your food PDF or for. Douse it with maple syrup because of the smoker chance of burning left. For not doing more research what temp to smoke the hams more recipe ads in the double smoked maple ham oven bart these... Purchasing one that has already been cured and smoked once, i ’ m curious to...

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