![]() ![]() They are super easy, fairly quick and painless to do. Remove the ham from the smoker to take temp. Smoked ham on the pellet grillham recipes smokedhamspiral sliced double smoked. You can use a rub if you want (I don't), but just be aware the sugar in rubs can tend to burn if you end up smoking at higher temps so keep it low and slow if you go with a rub. Ensure internal temperature in middle of ham is reaches 140 degrees at least. This Twice Smoked Spiral Ham has a sweet honey glaze and is so juicy. No rub needed, just toss it in the smoker and smell the thin blue smoke. Prep is basically taking the ham out of the fridge and opening the package. Straight from the fridge to done takes around 4 hours (go by temp, not time) and you can speed it up with higher temps but I prefer 225*. If you want to put a glaze on, I do it after the ham hits 110* and you can make your own or use the pouch that comes with most spiral sliced hams. Some say its necessary to soak a country ham for about 6 to 12 hours. I smoke mine at 225* until they reach an internal temp of 120 to 125* (remember it's already cooked). By soaking the salted ham in water, the salt is drawn from the meat while adding moisture. For the glaze, you will need the molasses brown sugar and apple juice. I usually spray at the start and again about every half hour until I apply the glaze (if any). Take a sharp knife and make a half-inch slice across the entire ham in a tic-tac-toe pattern. I usually go with apple and spritz the ham with apple juice mixed with Jack Daniels mixed 2:1 with juice being the "2" (sometimes I use pineapple juice mixed with Jack, but I need to filter it as there are small fines in pineapple juice that tend to clog my spray bottle head). I would not use too strong a flavored wood on a pre-cooked ham like that, as they usually have some smoke flavor already. It's already cooked and you are just reheating it and adding some extra smoke flavor. Serve with remaining warmed up sauce if desired.Yes, you are correct.Remove ham from grill and allow to rest covered with foil for 20 minutes before serving.After 60 minutes, add carrots into the roasting pan and glaze the entire ham.Stir in the butter until it has completely melted. Reduce to a simmer, stirring often, until the sauce has thickened and reduced (approximately 15-20 minutes). Meanwhile, in a saucepan, whisk together apple cider, maple syrup, apple cider vinegar, Dijon mustard, yellow mustard, corn starch and Pit Boss Homestyle Pork Rub.Add any extra apple cider to the bottom of the pan for added flavor. So, a 10-pound ham will take about 100-120 minutes to cook, which is 1 hour and 40 minutes or 2 hours. Follow these tips for perfect smoking results. You can buy it in the store, but taking the time to learn how to smoke it at home yields better flavor and quality. Fill in all other slices with the bacon strips. Smoked ham is one of the more savory ways to enjoy pork. Start by adding apple into the first slice and every other slice after that. Put the spiral-sliced ham into an aluminum foil roasting pan.Once the bacon is done, set your temperature down to 225☏ (107☌). Thinly slice the apples while the bacon cooks. The most popular cut of bone-in ham today is known as a spiral ham, and it’s what we recommend for anybody getting started with smoking ham. Smoke the bacon directly on the grates for 25 minutes, flipping at the 15-minute mark. Boneless or Bone-In: Many pitmasters prefer the extra flavor that bone-in hams offer.Turn your grill to smoke mode, let the fire catch and then set to 250☏ (121☌).
0 Comments
Leave a Reply. |