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Smoking 2 hams this weekend

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Cobey
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Smoking 2 hams this weekend

Post by Cobey »

I have been tasked with smoking 2 hams for a large family get-together.

I used a maple syrup based recipe that I found online for Christmas that turned out really well. So I'm going to be doing one of the hams like that. I want to get a little more experimental with ham #2. I have a pork rub that I have mixed up in the past that I like. If I do a little scoring on the outside, do you think I would be able to use it for ham? Or would the salt dry the ham out too much?
Sellingguy
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Re: Smoking 2 hams this weekend

Post by Sellingguy »

ham needs no salt added to it.
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Cobey
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Re: Smoking 2 hams this weekend

Post by Cobey »

Sellingguy wrote: Tue May 14, 2019 8:46 am ham needs no salt added to it.
Kind of what I'm thinking too. Off the top of my head, I'm thinking black pepper, onion powder, garlic powder, paprika, maybe some brown sugar and maybe some cayenne pepper for a dry rub, maybe a honey glaze underneath, for some sweet and spicy
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whiskerbiscuit
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Re: Smoking 2 hams this weekend

Post by whiskerbiscuit »

So a double smoked or did you cure that bitch yourself?
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HeHateMe
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Re: Smoking 2 hams this weekend

Post by HeHateMe »

How did it turn out?
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Cobey
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Re: Smoking 2 hams this weekend

Post by Cobey »

HeHateMe wrote: Tue May 28, 2019 9:44 am How did it turn out?
I was pretty happy with both of them.

For the "experimental" ham, I basically used my typical pork rub as a base (minus the salt). Going off memory, it was equal parts black pepper, paprika, onion powder and garlic powder, added about a half part of cayenne and mustard powder. I don't remember if I did chili powder in this rub. I then made a paste with a small bowl full of honey and a few spoonfuls of the rub. I smeared the paste all over the ham after scoring it with a knife, added another layer of the dry rub and let it sit for a few hours. Smoked it for probably 5-6 hours with a cherry and hickory 50/50 mix at 225-250.

It came out a little more like a barbeque sauce flavor once it cooked...the onion and garlic flavors really pushed through more than anything on the outside pieces. So If I did this again, I'd probably cut those by about 2/3..maybe up the cayenne or find another way to add some spicy flavoring to it.
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UnFadeable21
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Re: Smoking 2 hams this weekend

Post by UnFadeable21 »

Image


I smoked a fresh raw ham from my cousin's pig farm in Hugo. Turned out very well
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