smoked rum ham recipe

Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. Place the ham in the smoker.

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Dip the brush into the glaze.

. Generously brush the ham with the rum glaze then bake it a little longer in the oven. Just before the 2-hour mark whisk up the brown sugar rum and mustard. 1 glass red wine.

Then its time to grab your pastry brush. Brush the glaze onto the ham. If you areooking for a Christmas ham recipe this is just.

Brush some of the glaze on ham. Continue baking the ham glazing every 15 minutes until an instant-read thermometer inserted into thickest part of the ham avoiding bone registers 140 degrees about 1 hour more. Rinse off the brining liquid if it was packaged with any.

12 Cup kosher salt 1 Cup Morton Tender Quick Home Meat Cure 34 Cup dark brown sugar 2 Quart water 1 Teaspoon whole cloves. For smoking time plan on about 4-5 hours for a 7 pound ham if using a full ham 14 pounds plan on approximately double that smoking time. Pull the ham from the oven while leaving the oven on.

Remove the ham from the grill and let it rest for 10 minutes. In todays recipe Ill show you how to make a Smoked Ham on Weber Kettle with Pineapple-Rum Glaze. 1 glass vodka or rum optional.

Score the ham in criss-cross patterns then wrap it in foil and bake it for 2 hours or so. 4 to 5 pounds pork loin or ham. Coat your ham in olive oil followed up by covering the ham in your seasoning.

Apply the glaze brush or spoon option Brush option. Remove from oven and transfer to a carving board or platter. 2 tablespoons olive oil.

Cook time will be about 3 ½ hours for a 8 to 9 pound ham and about 4 ½ hours for 16 to 18 pound ham. Directions Step 1. Bake the ham until temperature reaches 160 degrees F brushing with more glaze every hour or so.

Here is a good ham brining recipe to use. Preheat oven to 325F. Repeat until ham is.

Put the ham in the smoker. Coat portions of the ham with the spoon. Remove the ham from the packaging.

If youre using hickory or other wood chips soak them in water for at least an hour before. After 4 hours remove ham from the oven and brush with glaze. Ingredients 1 7-pound spiral-cut ham 12 cup spiced rum 1 cup brown sugar 12 cup orange marmalade 1 tablespoon Dijon mustard Salt and freshly ground black pepper.

Prepare the glaze by bringing molasses rum hot pepper and ginger to a boil. Simmer for 5 minutes. Place the roast directly on the grill and smoke for 3 hours.

Remove completely defrosted ham from fridge about 60 minutes prior to cooking. Line a large roasting pan with tin foil and set aside. Start your smoker grab your pellets and get the temperature stable at 180ºF.

Mix all ingredients except whole cloves and maple syrup in a dish and use your hands to evenly coat the ham with the spice mix.

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