Ham Question


 
D

Don Irish

TVWBB Pro
I’ve got a spiral sliced fully cooked hickory smoked ham that I’m going to heat up on the WSM (120-130 internal temp), target smoker temp 225-250 – apple wood for smoke. My questions are how long per pound (6.5 lb ½ ham) and whether to add the glaze at the start (will it burn?) or spritz with apple juice periodically and flame the glaze at the end using my handy-dandy propane torch?
Finally, does this ham freeze well (only 4 for dinner)?
 
The temps are low enough that the glaze won't burn per se, but I still suggest waiting till the end. I also highly suggest making your own glaze. They are easy to do and much better than the glop in the packets that come with the hams. You can take some of the excess glaze and mix it with the juices that collect while the ham rests (imo, they should be rested 15-20 min or so after heating) and, if needed, a little chicken stock in addition to thin the glaze to a sauce consistency. This can be served on the side as a drizzle sauce.

Though not required, I recommend allowing the ham to come toward room temp before heating; figure 1.25-1.75 hours or so. (Remember to remove the plastic disk often placed on the bone end by the processor.) At temps of ~250 you can expect 14-17 min/lb to get the ham to 100-110. That's the point I crank the heat a bit, paint with a thin veneer of glaze, go 5-7 min more, paint again, remove and rest, tented with foil. Internals often rise a bit during resting.

If you prefer to torch the glaze I wouldn't take the ham to much higher than 110/115, remove, paint a thin veneer of glaze, torch to set, paint another, torch to set, tent and rest.

Spiral hams are subject to drying at internals approaching 120 and then beyond. Doesn't mean it will happen (depends on the ham) but it easily can, imo.
 
Excellent! Many thanks....making a potato dish and a veg and no-knead bread that is going in the oven now. I'm thinking an apple-Dijon using apple preserves and some cloves, using the leftover glaze cut with chicken stock for the sauce on the side....sound about right?
Don
 
It does.

Go light(ish) on the clove as cooking will bring out its flavor and it can overwhelm. But I like it with apple and ham and smoke. Apple is nice with potato as well, as is Dijon.
 
Kevin,
Again many thanks. Your posting about glazes was very enlightening. I followed your outline was and it was fantastic. Sautéed shallots, apple jelly, sugar, honey, a bit of cider vinegar, Dijon, just one whole clove and lemon juice right at the end…got rave reviews!
 
Yes, Kevin, very easy and it really made a difference. Took awhile to thicken up, but I kept it over very low flame so not to burn. I forgot to add that I mixed in the juices and a bit of chicken stock for a FANTASTIC sauce as you suggested. The glaze and sauce coupled with the smoke created a depth of flavor I'd never had before, everyone said it was the best ham they ever tasted. I look forward to experimenting with other glazes as well. That is an outstanding post you put up on the process.

Got a good recipe for a chicken yakitori glaze? I've come close, but not quite what I've had in Japan.
 
I'm glad you went with the sauce suggestion. I thought you'd like it. If you have ham leftover and sauce leftover, a lunch suggestion: Chop enough ham up to equal 3/4-1 cup. Add about 1/4 cup each finely chopped celery and Vidalia onion, and abot 1/3-1/2 cup chopped apple (I like Macintosh for this sort of thing.) Add a couple tablespoons each of chopped toasted pecans and Zante currants. Mix about 3 tablespoons mayo with 1-2 tablespoons sauce plus 1 teaspoon Dijon then fold this into the salad mixture. Adjust moistness by adding more mayo, sauce or both. Adjust salt. Pile on whole grain bread with crisp Romaine for sanwiches. Just a thought.

For yakitori here's what I do:

First, use b/s thighs* for best flavor. Cut crosswise into 2x1/2-inch strips.

If you can find young slender leeks (about the tyhickness of fat asparagus) get them. Trim off the green part. Halve the white part lengthwise the rinse well in cold water to clean. Trim off the roots then slice each half crosswise into 1.2-2-inch pieces. (f you can't find slender leeks use scallion, white and light green part only, cut crosswise the same length--don't halve lengthwise first though.)

Thread the chicken onto skewers alternating with leek pieces. Platter, cover loosely, then fridge till cook time.

Mix in a pot:

2 large cloves garlic, peeled and crushed

3 quarter-sized slices fresh ginger

3 scallions, white and light green part only, chopped

1/2 cup mirin

1/2 cup sake

1/2 cup quality Japanese soy sauce or tamari

3 tablespoons sugar


Bring the contents of the pot to a boil over medium heat, stirring to dissolve the sugar. Reduv=ce the heat to low and simmer, uncovered, till reduced to 3/4 cup or so and syrupy. Strain the solids out.

Get your grill going hot then clean and oil the grate well. Grill the skewers about 4-5 minutes per side total (about 8-10 min in all) flipping 4 times, painting each side at least once with the glaze--but don't add glaze during the last 2-3 minutes of cooking, till cooked through and nicely browned. Serve immediately.


See if this works for you.



* If you must use b/s chicken breast cut similarly then alter the glaze a bit: First, in your pot, reduce 6 tablespoons low-salt chicken stock to 2 tablespoons over medium high heat. Remove the pot from the heat then add your other ingredients, all the same, except use 6 tablespoons soy instead of a half cup.
 
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