Last easter I "resmoked" a ham using the ideas here along with a wonderful essay on glazes written by Kevin. I want to try this again. Any thoughts on ham quality? Around here the major producer is Dearborn Hams, also COSTCO has private label. Anyone tried either? Especially curious about COSTCO since they are so cheap. I know that I should only get natural juices, no water added. What else to look for. The one I did before (can't remember the name - darn, got to start keeping notes) was hickory smoked and I heated it up using apple wood with an apple/dijon glaze. Man, this was by far the best ham I ever had - all said the same and it was scarfed down quickly.
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Ham Thread?
- Thread starter Don Irish
- Start date
Dave Hutson
TVWBB Super Fan
I did a whole ham I got from my local butcher two weeks ago. I rubbed it with a sweet BBQ rub, and smoked it until heated through with apple. Then I glazed it with this company's Pineapple Habanero Jelly mixed with soy sauce.
www.texaspepperjelly.com
www.texaspepperjelly.com
Don, I went back and forth over what type of ham to get and decided to get a totally fresh ham and made it for Thanksgiving. (asked for it right from the butcher - I didn't find too many fresh hams available). I have to say it came out fantastic to the point where I doubt I would ever resmoke a cooked ham. I cooked it at about 300-325 for 4 hours. If I recall it was 10-11 lbs (I need to start making notes!). I put it in a "brine" overnight of 1 cup salt, 1 cup Vermont pure maple syrup per gallon of water. I glazed it with: 1/2 cup Jack Daniel's, 1/2 cup pure maple syrup, and 1-2 teaspoons cinnamin. I used 4 small peices of maple wood right at the beginning of the cook.
The only issue I had was that I foiled a dry pan to achieve 325 and when I glazed it the glaze rolled down and burned on the foil creating a bad stink, so I had to add water, which worked. I would recommmend adding a little water right before glazing, but I've read so many alternatives to the water pan (sand, clay), I'm sure there are better methods...
The only issue I had was that I foiled a dry pan to achieve 325 and when I glazed it the glaze rolled down and burned on the foil creating a bad stink, so I had to add water, which worked. I would recommmend adding a little water right before glazing, but I've read so many alternatives to the water pan (sand, clay), I'm sure there are better methods...
Thanks Dan and Dave,
Is a fresh ham different from just a leg 'o pork? Does it need to be brined. Never done one but this sounds like something to try.
Dave, the pepper jelly sounds fantastic. I used to live in San Antonio and a woman I knew made her own...great stuff. Also remember as sauce "Woody's Cookin' Sauce", the jalapeno variety mixed with honey was a grate baste...wonder if they still make it?
Is a fresh ham different from just a leg 'o pork? Does it need to be brined. Never done one but this sounds like something to try.
Dave, the pepper jelly sounds fantastic. I used to live in San Antonio and a woman I knew made her own...great stuff. Also remember as sauce "Woody's Cookin' Sauce", the jalapeno variety mixed with honey was a grate baste...wonder if they still make it?
Well, I might rely on some others' expertise to jump in here, because I found a mix of reports on whether or not a fresh ham had to be brined. I decided to brine mine overnight with 1 cup salt 1 cup maple syrup per gallon of water and it came out great. (the ham I bought was labeled "fresh, mimimally prepared")