So, the holiday ham is humming along.
I took an ordinary grocery store leg shank ham, and shaved ALL the outside fat and skin off of it. Get it down to almost no fat layer and start exposing the meat. If you don't, people will just cut that fat off and throw away the Wonderful Glaze (I'll post the recipe for that later).
I then lightly brushed some Dijon mustard all over it (meant to use honey mustard dressing), and dusted it liberally with Meat Church Honey Bacon BBQ Rub.
That's some good stuff, y'all.
I set up the Weber Kettle for two zone smoking using just the ordinary Weber charcoal basket and a water pan underneath the ham. Using briquettes, I got the fire going and added a chunk of cherry (there was another one buried under the unlit coals in the basket).
Once the kettle was warming up at a good clip, I put boiling water in the pan and put the ham on, closed the lid and fiddled with the vents to hold at 225 degrees.
After an hour, I turned the ham around so the other side was facing the fire, added another cherry chunk, and kept on smoking for another hour.
After two hours, the rub was nice and set and developed a great color from that cherry smoke. The internal temp was around 100 degrees in the deepest part of the ham.
It went into a pan sitting on top of some fat slices I saved from the preparation step, and then I poured a cup of Dr. Pepper all over the ham, and covered it tightly with heavy duty foil. Into the oven set at 300 degrees it went.
That's where we are now. When it gets to 130 degrees, we'll proceed to the glazing step. Stay tuned....
I took an ordinary grocery store leg shank ham, and shaved ALL the outside fat and skin off of it. Get it down to almost no fat layer and start exposing the meat. If you don't, people will just cut that fat off and throw away the Wonderful Glaze (I'll post the recipe for that later).
I then lightly brushed some Dijon mustard all over it (meant to use honey mustard dressing), and dusted it liberally with Meat Church Honey Bacon BBQ Rub.
That's some good stuff, y'all.
I set up the Weber Kettle for two zone smoking using just the ordinary Weber charcoal basket and a water pan underneath the ham. Using briquettes, I got the fire going and added a chunk of cherry (there was another one buried under the unlit coals in the basket).
Once the kettle was warming up at a good clip, I put boiling water in the pan and put the ham on, closed the lid and fiddled with the vents to hold at 225 degrees.
After an hour, I turned the ham around so the other side was facing the fire, added another cherry chunk, and kept on smoking for another hour.
After two hours, the rub was nice and set and developed a great color from that cherry smoke. The internal temp was around 100 degrees in the deepest part of the ham.
It went into a pan sitting on top of some fat slices I saved from the preparation step, and then I poured a cup of Dr. Pepper all over the ham, and covered it tightly with heavy duty foil. Into the oven set at 300 degrees it went.
That's where we are now. When it gets to 130 degrees, we'll proceed to the glazing step. Stay tuned....
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