Rub for ready to cook ham?


 
J

Jack Henry

TVWBB Member
I've cooked a few ready to cook hams on the smoker and they come out great. Wondering if it would be worth adding a rub? Seems like it would have trouble penetrating the thin layer of fat I leave on. Suppose it couldn't hurt either way (long as I leave the sugar out), but curious if anyone has any thoughts either way. And/or a good rub for ham if I go that route.
Thanks,
Jack
 
Sorry Jack, but your avatar forbids me to be courteous and provide any helpful information.

Plus I have no idea
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Jack,
I recently used a honey glazed recipe for a pre-cooked ham and I had the same problem. I've read (but can't find) where some slice the skin in a diamond pattern (for looks I guess) and supposedly the rub and glaze (in my case) penetrates better. As I recall these cuts are about a half inch deep. Perhaps someone else has the answer. I'll see if I can find something more.
 
Originally posted by Richard Marquez:
Sorry Jack, but your avatar forbids me to be courteous and provide any helpful information.

icon_smile.gif
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I can understand not liking the Saints. Personally, I like the Tampa Breeze football team. They put a much better product on the field.
http://www.lflus.com/tampabreeze/
dscf7085.jpg
.

Oh, we were talking about smoking hams. Found a site that recommends a rub, with cutting in an -X- as was suggested. There are some instructions as well: time, temps, etc
http://www.smoking-meat.com/de...ow-to-smoke-ham.html

As ham is just pork, any rib rub you like would go with it. MMM, getting hungry thinking about the possibilities.
 
In Sweden the traditional "glaze" is a mix of egg/grainy mustard. And we put it on as thick as possible. But since it contains eggs its best to apply it the last 15-25 min.
 
Originally posted by Len Dennis:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Marquez:
Sorry Jack, but your avatar forbids me to be courteous and provide any helpful information.

icon_smile.gif
Click to expand...

I can understand not liking the Saints. Personally, I like the Tampa Breeze football team. They put a much better product on the field.
http://www.lflus.com/tampabreeze/
dscf7085.jpg
.

Oh, we were talking about smoking hams. Found a site that recommends a rub, with cutting in an -X- as was suggested. There are some instructions as well: time, temps, etc
http://www.smoking-meat.com/de...ow-to-smoke-ham.html

As ham is just pork, any rib rub you like would go with it. MMM, getting hungry thinking about the possibilities. </div></BLOCKQUOTE>

They can get me in the sack, er, rather they can sack me any day
icon_smile.gif
 
Richard, I understand. You know, funny thing-- folks still call it a rivalry. Seems like a rivalry would mean BOTH teams win once in a while... See ya'll on the 26th.

Think I'm going with a diamond cut, garlic, and a rub for overnight. Glaze during the last hour.

Thanks all, and happy Thanksgiving.
 
Any successes that I have had with adding internal flavor to a ham, were when I used an already spiral sliced ham, and marinated it before warming. I would suppose that this would work for adding smokey flavor by putting it on the WSM or simular. Glazing is a finishing touch, and because of all of the sugars, will burn if overheated, or put on too soon just like saucing ribs. Just my 2 cents worth.........
 
Originally posted by Bob Sample:
Just watched an episode of Diners,Drive-ins & Dives where they basted the ham with root beer extract. It looked really good.
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Tried doing a pulled pork in a crockpot (no WSM at the time) with root beer. Didn't really care for it (the root beer aspect, not the pork). FWIW. AND I really like root beer.
 
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