The_Sonarman
11-17-2004, 02:28 AM
Twice Smoked Ham
1 smoked, bone-in ham, 12-15 lbs.
whole cloves
pineapple slices
maraschino cherries
Glaze
1 C frozen tangerine juice concentrate
1 C all fruit apricot preserves (Dave likes to use Polaner)
1/2 C French Pommery mustard
1/2 C Dijon mustard
1 C packed light brown sugar
1 tsp. ground cloves
1/2 tsp. coarsely ground black pepper
1/2 tsp. cayenne
Serves 10-12
Score the ham in a cross diamond pattern. Stud the ham with whole cloves at each cross intersection.
Smoke at 225° F for 3 hours (see below). Remove ham and place on a sheet pan. Secure the pineapple slices and cherries to the ham with toothpicks.
To make the glaze, combine glaze ingredients and mix well. Generously slather ham with glaze and bake in a 350° F oven for 1 1/2 hours. Brush with the ham glaze every 20 minutes or so. Remove from oven and let rest for 30 minutes before serving.
Smoking
Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory around the coals. Use water-soaked hickory chunks if you can't get fresh hickory. Keep the internal temperature of the covered grill at 200 - 225° F. Add more charcoal and hickory chunks every hour as needed. Cook meat on grill, but not directly over the coals, hence "indirect smoking method."
1 smoked, bone-in ham, 12-15 lbs.
whole cloves
pineapple slices
maraschino cherries
Glaze
1 C frozen tangerine juice concentrate
1 C all fruit apricot preserves (Dave likes to use Polaner)
1/2 C French Pommery mustard
1/2 C Dijon mustard
1 C packed light brown sugar
1 tsp. ground cloves
1/2 tsp. coarsely ground black pepper
1/2 tsp. cayenne
Serves 10-12
Score the ham in a cross diamond pattern. Stud the ham with whole cloves at each cross intersection.
Smoke at 225° F for 3 hours (see below). Remove ham and place on a sheet pan. Secure the pineapple slices and cherries to the ham with toothpicks.
To make the glaze, combine glaze ingredients and mix well. Generously slather ham with glaze and bake in a 350° F oven for 1 1/2 hours. Brush with the ham glaze every 20 minutes or so. Remove from oven and let rest for 30 minutes before serving.
Smoking
Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory around the coals. Use water-soaked hickory chunks if you can't get fresh hickory. Keep the internal temperature of the covered grill at 200 - 225° F. Add more charcoal and hickory chunks every hour as needed. Cook meat on grill, but not directly over the coals, hence "indirect smoking method."