Warming Up

[JimK]

Did a small ham with a Meat Church inspired glaze. Cherry preserves, brown sugar, honey, bourbon and a little sriracha to balance all that sweetness. Cooked on the Performer over lump at about 275 with a little apple wood. Glazed it 3 times in the last 30 minutes of cooking.

 

[Michael Richards]

Jim,
Looks amazing, trying to plan for time and temps, can I ask for more details. How big was the ham and how long did it take? What temp did you pull it?

 

[John K BBQ]

Man - that crust/char looks awesome...... thing of beauty

 

[Bruno]

Hoping for the same tomorrow!

 

[JimK]

Jim,
Looks amazing, trying to plan for time and temps, can I ask for more details. How big was the ham and how long did it take? What temp did you pull it?

It was relatively small - only 5 of us - but I don't recall the exact size. I probably averaged 275-ish. It took about an hour and 45 min. If you look up the Meat Church recipe/video, I think he did an 11 pounder at 250 for 3 hours. Target finish of 140 degrees. His recipe called for a habanero jelly in the glaze, which I didn't have. I just upped the cherry preserves and added a little sriracha.

Here's the recipe: https://www.meatchurch.com/blogs/recipes/double-smoked-ham

And the video:

 

[Michael Richards]

It was relatively small - only 5 of us - but I don't recall the exact size. I probably averaged 275-ish. It took about an hour and 45 min. If you look up the Meat Church recipe/video, I think he did an 11 pounder at 250 for 3 hours. Target finish of 140 degrees. His recipe called for a habanero jelly in the glaze, which I didn't have. I just upped the cherry preserves and added a little sriracha.

Here's the recipe: https://www.meatchurch.com/blogs/recipes/double-smoked-ham

And the video:

Jim thank you this was helpful!