Web21 Mar 2016 · Smoked Fresh Ham Recipe - How to Smoke Ham on the BBQ - YouTube 0:00 / 4:43 Smoked Fresh Ham Recipe - How to Smoke Ham on the BBQ Postal Barbecue 76.7K subscribers 230K … Web17 Nov 2024 · Step 1: Scoring and Seasoning. Using a sharp knife, score a cross-hatch pattern into the surface of the ham. No need to cut too deep, just about 1/4″. This opens up the surface for more texture, bark, and smoke flavor. Rub the ham with yellow mustard on all sides, except for the flat-cut side.
Smoked Fresh Ham Recipe - All Things Barbecue
Web8 Dec 2024 · Combine all glaze ingredients in a small saucepan over medium heat, stirring occasionally. Bring it to a boil and turn off the heat. Reserve ½ cup to ¾ cup of the glaze to serve with the ham. After the meat reaches that 130° to 135°F internal temperature, brush on the glaze and coat the ham on all sides. Web27 Oct 2024 · When the internal temp hits 130 degrees, open the lid of the smoker. If you have kept the netting, cut it away at this point, using kitchen shears. Then, using a pastry brush, apply the glaze to the smoked ham, liberally. Then, close the lid and continue smoking until the internal temperature reaches 145 degrees. income tax blind
Double Smoked Ham Recipe with Brown Sugar Maple Glaze
Web1. Preheat your smoker to 325°F and toss a few wood chunks onto hot coals. 2. Place the ham, skin side up, in a large disposable foil pan. Score the skin in a diamond pattern about 1/2-inch deep. 3. Place the ham in your smoker. Cook until the internal temperature reaches 205°F, about 3 to 4 hours. 4. WebPrepare the brine. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Bring to a gentle boil and stir until the salt and sugar have dissolved. Remove from heat and let it cool. Stir in the remaining 12 cups of cold water. Web16 Nov 2012 · Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Then once it hits 160 I wrap in aluminum foil and return to the smoker. Pull it off when the final temp hits 190 and let it rest in a dry cooler wrapped in old towels for a couple hours. Then it’s ready to pull and serve. income tax benefits for hotel industry