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Ken W
Starting Member
3 Posts |
 Posted - 11/27/2007 : 17:27:18
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Hi Folks,
My name is Ken and I just signed up on this site a few weeks ago. I'm new to smoking and thanks to you folks, I was able to smoke a great turkey for thanksgiving. Christmas is right around the corner & I need your help again. I want to smoke a ham for Christmas. Anyone have any pointers for me?
I currently have a Brinkmann Smoke'N Grill. I'm not overly thrilled with the way it works but till I get bitten by the smoking bug this is what I'm gonna work with. I must admit.....the Weber Smokey Mountain Cooker looks pretty nice and I have heard nothing but good about them as well.
Again....Thanks for making my Thanksgiving turkey a success!
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biffleg
Starting Member
0 Posts |
Posted - 11/27/2007 : 18:34:17
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Glad that your turkey was great.
I'm not familiar with the Brinkmann Smoke'N Grill, but if it looks similar to a Weber Smokey Mountain, then there are modifications that you can make that will make it easier for you to use.
If it is what I am thinking, it is sometimes affectionately referred to as the "ECB" ("El Cheapo Brinkman").
Read here, and I hope that this can help you, or someone else.
http://www.eaglequest.com/~bbq/faq2/7.html#7.2.1
Ask Santa for a WSM
Good luck with your Christmas dinner.
BOB
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Raw Meat Should NOT Have an Ingredients List
Stump's GF 222 CM
Stump's Tailgater
Four Kamados
FBA CBJ and KCBS CBJ |
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fearless leader
Starting Member
USA
4 Posts |
Posted - 11/27/2007 : 18:46:03
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Not much help on your smoker but here is how I did about 70 hams for Thanksgiving and they where well recieved. Not sure exacly where I found it originally may have been here on the site could have been off virtualweber.... But here it is:
1. Smoke until ham reaches 120#9702;F internal temp. then apply first glaze, typically no rub is used on hams.
o First glaze:
Slather well with a mixture of 50% Honey – 50% Dijon mustard.
And Sprinkle with a good dusting of brown sugar.
2. At internal temp of about 155#9702;F glaze with a good coating of the second glaze mixture.
o Second Glaze:
½ cup brown sugar
¼ cup maple syrup, use dark grade B if possible
¼ cup honey
2 Tbsp cider vinegar
2 Tbsp Worcestershire sauce (L&P)
2 Tbsp instant coffee granules (I used Maxwell House)
1 Tbsp dry ground mustard
2 Tbsp orange juice concentrate
Blend all together in a sauce pan and warm until everything combines into a thick looking sauce.
Continue to smoke until 160#9702;F, reapplying glaze once every thirty minutes to develop nice color and appearance, remove from smoker, should only take two glazing applications. Tent loosely in heavy foil and let rest; the temperature will carry over to 165#9702;F.
ddg
Old Smokey
WSM a.k.a. Weber Smokey Mountain
Custom Stumps Smokers with a gf222CM and sw42x6 off-set
Currently in N.East ALABAMA
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deleted
1 Posts |
Posted - 11/27/2007 : 20:08:52
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Best smoked hams I ever made were "semi cooked" bone in. They didn't take long to make, absorbed the smoke flavor and turned out excellent.........
Phattboys BBQ & Smokehouse
"Have Smoke-Will Travel"
-GET SMOKED-
Been here since VIII/V/MMIII
Member Ohio Pork Producers Council
WHAT IS THE 56/100 PART OF IVORY SOAP?¿? |
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3 Posts |
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hotroda
Starting Member
USA
16 Posts |
Posted - 11/28/2007 : 09:17:27
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I'd start off with a 'city' ham before moving on to a 'country' ham.
City hams are labeled 'smoked' and "ready to cook" on the label. All you're really doing is adding some flavor and it's hard to mess up. While you can get very fancy w/ glazes and injections; for your first one I'd suggest the Cajun Injector Honey Praline kit. In fact I got lazy and used one last week for Thanksgiving.
Good result w/ very little thought. Just the way I like it.
Mark
OK Joe Longhorn
WarBamalicious cooking team
Roll Tide! |
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biffleg
Starting Member
0 Posts |
Posted - 11/28/2007 : 16:27:00
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Dr. Chicken's Double Smoked Ham. I'm sure it's on this website somewhere (I think that I even posted it), but my search turns up empty. It's on every other bbq, smoking, etc. type forum that I've seen.
Here's the link on the Primo Forum.
http://www.primogrill.com/food/drchicken-ham.htm
It's the best!
BOB
--
Raw Meat Should NOT Have an Ingredients List
Stump's GF 222 CM
Stump's Tailgater
Four Kamados
FBA CBJ and KCBS CBJ |
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Ken W
Starting Member
3 Posts |
Posted - 11/29/2007 : 13:00:15
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Thanks for the great advice folks. Now I'm ready for Christmas! I do plan on keeping things simple as many of you recommended.
Thanks for the website Bob. You're right my grill is the ECB model and it sure could use some modifying. I can’t complain about it though……it was a freebie.
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60 Posts |
Posted - 11/30/2007 : 04:22:56
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Ken, do you have access to a welder or fabricator? If so, I can give you some info on mods that I've done to mine that hake made it a pretty decent little smoker for the small stuff.
About the ham, I agree that the easiest ones are the pre-smoked, fully cooked ones for just starting out. It only takes about 3 to 4 hours to warm it back up at about 325*. You can get a nice glaze on them as well without to much work.
Tim
If there is ever an exception made to a rule, then there is no rule at all! |
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KnowItAll
Starting Member
USA
34 Posts |
Posted - 11/30/2007 : 10:06:59
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| I love a juicy ham at Christmas dinner. Ken, are you throwing a big Christmas party? |
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0 Posts |
Posted - 11/30/2007 : 13:03:30
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I like to glaze with a 50-50 butter & honey mixture. It will not let the ends dry out at all.
I suppose you could build a thicker glaze after the first couple of coats. I liked it
Chargriller "Smokin Pro"
Member since 7-12-06
I know a little about baits...nothing about BBQ |
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Hendu3270
Starting Member
USA
30 Posts |
Posted - 12/18/2007 : 14:45:16
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texanx5, thanks for posting the link to this thread. Would these guidelines work well for a "hickory smoked, ready to cook" ham? or would it need to be a raw ham that has not been altered in any way?
Thanks again,
Chris |
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hotroda
Starting Member
USA
16 Posts |
Posted - 12/18/2007 : 16:08:43
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quote:
Originally posted by Hendu3270
Would these guidelines work well for a "hickory smoked, ready to cook" ham?
These will work fine. In fact that's the type of ham I cook.
Mark
OK Joe Longhorn
WarBamalicious cooking team
Roll Tide! |
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