We all love those pricey Double Smoked, Spiral Sliced Holiday Hams you can get from the fancy mall stores. They make a holiday meal really stand out. Well, with just a little bit of work, and a much smaller hit to your checkbook, you can make one that is even be better than theirs. This Honey Maple Ham on the Sweet Smoke Q QDS-X2 Drum Smoker is the perfect holiday meal centerpiece or a great way to do meal prep.
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Ingredients
• Sugar Cured Spiral Sliced Ham (Pre-Cooked Holiday Style, not a Raw Ham. Throw out the glaze packet that probably came with the ham)
Rub Mixture
• 1 cup Granulated Brown Sugar
• 1 cup Crown Maple Maple Sugar
• 1 t onion powder
• 1 t cinnamon
• 1 t nutmeg
• 1/2 t ground ginger
• 1/2 t ground clove
• 1 t paprika
Glaze Mixture
• ½ cup brown sugar
• ¼ cup Crown maple syrup
• ¼ cup honey
• 2 T cider vinegar
• 2 T good instant coffee granules
• 1 T dry ground mustard
• 2 T orange juice concentrate
• Smoker set up for indirect cooking
• Your Favorite Fruit Wood (I like Apple)
1. Bring your Smoker or Grill up to 275 - 300 degrees, set for indirect cooking.
2. Prep the Ham
Mix Rub mixture well and place into a shaker bottle.
Combine Glaze ingredients in a non-reactive pot, heat until fully incorporated and a thick mixture.
While the smoker is coming to temp cover the outside of the ham with the glaze (you can either brush it on or use a squirt bottle to control your coverage. I use a mixture of both) and then heavily coat your ham with the rub. Yes, it will look like a paste on your ham, this is what you want. Do not discard the leftover glaze.
3. Get to Smoking!
Once your smoker has stabilized at 275 - 300 degrees, place a few chunks of fruit wood on the coals, wait about 10-15 minutes, then place your ham on the smoker for 1-2 hours.
After the 1-2 hours, check the internal temperature of your ham. It should be getting crusty looking. Apply another thin layer of glaze at this time and another light dusting of the rub.
After 3 hours your ham should be ready to come off the smoker. Your ham should be at least 145 degrees internal. If it's a little higher than that, it’s all right. Just don’t overcook it.
Remove the ham, cover it loosely with foil and allow it to rest for 20 to 30 minutes. Carve and enjoy!
Sweet Smoke Q QDS-X2: www.sweetsmokeq.com/sweet-smok...
Mojo Bricks: www.mojobrick.com/store
Thermapen: www.thermoworks.com/?tw=UOFQUE
Crown Maple Syrup: www.crownmaple.com/
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