Cliff Bartlett
R.I.P. 5/17/2021
I saw a lot of great looking Ham cooks over the last few days. Thought I'd throw mine in the mix. This precooked ham was just under 10 lbs. I've had this in the freezer, way in the back, for quite some time. Thawed last week and cooked it up on Sunday. After it was on the smoker, running at 250°, for around 2 1/2 hours, I applied a maple glaze and brought the internal temperature up to 140°. Rested it briefly and served. Sided it up with grilled scallop potatoes and acorn squash. Here's some pic's.
While getting the smoker up to temp, I did some prep on the sides. 4 cups of thinly sliced potatoes and one yellow chopped onion.
Also made a white sauce and layered it three times with the onion and sauce. Used my little 2 qt. DO for this cook.
Ham on 14 inch WSM.
About 2 hours into the cook I got the squash and the potatoes on the grill for about an hour.
Pulled lid when ham reached 130°.
Applied Maple Glaze. (glaze consisted of Maple Syrup, dark brown sugar, light brown sugar, Honey Dijon, apple juice and cider vinegar)
Brought Ham up to the 140° mark.
Squash and potatoes done.
While getting the smoker up to temp, I did some prep on the sides. 4 cups of thinly sliced potatoes and one yellow chopped onion.
Also made a white sauce and layered it three times with the onion and sauce. Used my little 2 qt. DO for this cook.
Ham on 14 inch WSM.
About 2 hours into the cook I got the squash and the potatoes on the grill for about an hour.
Pulled lid when ham reached 130°.
Applied Maple Glaze. (glaze consisted of Maple Syrup, dark brown sugar, light brown sugar, Honey Dijon, apple juice and cider vinegar)
Brought Ham up to the 140° mark.
Squash and potatoes done.
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