seanwiley Posted November 18, 2009 Report Posted November 18, 2009 Couple families gtting together this year and since the hostess is already cooking a turkey, I though I would bring a ham. This "Double smoked ham and injection" recipe looks good. http://tvwbb.infopop.cc/eve/forums/a/tp ... 3850093152 Any other suggestions? Hams seem noticeably absent from the forum, perhaps because they don't seem to be a challenge? Anyway.... if no one else has something intriquing, then I'll fire up the one from above next week.
DennisLinkletter Posted November 19, 2009 Report Posted November 19, 2009 Ham..That recipe sounds great I've never purposely done a ham.. In my early days.. I once over brined a bone-in and the results were pretty much ham. That recipe sounds great, I can't see how you could go wrong.. Good luck, please take some shots for us..
bryan Posted November 19, 2009 Report Posted November 19, 2009 Simple Ham Honey Baked 1 * fully cooked ham 1 c sugar 1/4 t ground cinnamon 1/4 t ground nutmeg 1/4 t ground clove 1/8 t paprika dash ground ginger dash ground allspice Preheat grill to 325. Place cut side of ham down on grill. Heat to internal 160. Mix remaining ingredients and spread on wax paper. Remove ham from grill and roll in mixture. Then, use blow torch w/medium flame to caramelize sugar. Wave torch over sugar w/rapid movement so that sugar bubbles and browns but doesn't burn. Repeat several times until ham is well-glazed. Serve. Not my recipe
Tucker Posted November 20, 2009 Report Posted November 20, 2009 Ham recipie This is how my wife and I prepare ham. small chunk of apple wood. One fully cooked ham lay it face down in a rectangle foil pan. Cut diagonal lines in it, from one edge all the way over the top and back. Make the cuts about 3/8" deep. rub thoroughly with yellow mustard. coat liberally with brown sugar. Whole can of sliced pineapple - hang the slices on the ham with toothpicks and pour the juice over the ham. cook in the KK @350f for 2-3 hrs. the edges of the cuts will brown up nicely.
seanwiley Posted November 20, 2009 Author Report Posted November 20, 2009 Thanks tucker, Does this change the flavor of the interior of the ham? I am weighing the merits of injection. I like the flavor and texture of ham as is, so i don't really "need" to change it to be happy, on other hand, if I could add something unique via the injection then that would be cool too...
Tucker Posted November 20, 2009 Report Posted November 20, 2009 no it doesn't substantially change the interior flavor. it provides a great background flavor
DennisLinkletter Posted November 21, 2009 Report Posted November 21, 2009 Re: Ham recipe This is how my wife and I prepare ham. One fully cooked ham So I'm assuming you're not the one fully cooking the ham.. It's a store bought. Why did you decide not go the full distance and start with uncooked meat? Have you been unsuccessful in getting the consistency or saltiness you wanted thru brining? I'm actually pretty picky and always ask for a slice of many hams in the deli before finally settling with one.. But if you are smoking I'd recommend apple wood..
LarryR Posted November 21, 2009 Report Posted November 21, 2009 I'm doing the MUSTARD-MOLASSES GLAZED HAM from Weber.com. I'll be throwing in a little Jack just for good measure.
Tucker Posted November 21, 2009 Report Posted November 21, 2009 Fully Cooked Ham This is an oven recipe that we just put on the KK. Really have not thought about doing a fresh ham, but now that you mention it.. maybe in the near future.
seanwiley Posted December 14, 2009 Author Report Posted December 14, 2009 Results BTW, i did try the recipe I linked to at the top of the thread. I thought the rub was really good and a nice alternative to the normal ones that are brown sugar based (though I like those too). Mixed feelings on the injection. The ham came out super moist, but since I didn't fix a control ham without the injection, I am not sure how much of this to attribute to the Komodo. Although you couldn't see any injection trails, on some of the bites you would get a burst of the vanilla flavor and maybe some of the rum. Just not what a ham is supposed to taste like. If I were to do this again, I would probably reduce the quantities of those two flavorings. Overall though, the meat got very good reviews.
seanwiley Posted December 14, 2009 Author Report Posted December 14, 2009 Results BTW, i did try the recipe I linked to at the top of the thread. I thought the rub was really good and a nice alternative to the normal ones that are brown sugar based (though I like those too). Mixed feelings on the injection. The ham came out super moist, but since I didn't fix a control ham without the injection, I am not sure how much of this to attribute to the Komodo. Although you couldn't see any injection trails, on some of the bites you would get a burst of the vanilla flavor and maybe some of the rum. Just not what a ham is supposed to taste like. If I were to do this again, I would probably reduce the quantities of those two flavorings. Overall though, the meat got very good reviews.
Firemonkey Posted December 25, 2009 Report Posted December 25, 2009 I'm doing the MUSTARD-MOLASSES GLAZED HAM from Weber.com. I'll be throwing in a little Jack just for good measure. How did this ham turn out? A good recipe?
