The ham turned out good. Not great.
My wife (aka the SheppyBrew Beer Model) really liked that the ham didn't take up oven space, which helped with the cooking logistics.... one less thing to have to coordinate in the oven.
So for Easter, she told me that I was making the meat for the holiday meal.
I was leaning towards Rib Roast ... as it was on sale at my local grocery store, but the kids both really wanted ham.
So, I ended up making another Double Smoked Ham.
One of the things I thought last time was that I didn't give the ham enough time on the smoker. Because it was a pre-cooked ham, getting to a "safe" internal temperature wasn't as big of an issue. But, the smoked flavor just didn't seem as developed as I thought it should.
So, this time, I gave myself significantly more time for the smoking.
Just like last time, I made a glaze ...
I heated that up, and reduced it until it seemed the right consistency. I let it cool some, and then covered the ham with it.
Again, just like last time, I made a sugar blend.
I sprinkled that all over the ham too.
I heated up the smoker and added some apple wood. Put the ham on. Then, just let it smoke.
The temperature was around 270ish ... got up over 300 a couple times ... got a little bit below 250 for a bit, but for the most part, 270 was where it cooked.
I was able to take a quick walk to try to keep my fitbit steps up.
After a couple of hours, I added hickory wood.
After 3 hours or so, I started looking at the ham ... waiting until it looked right. It wasn't too long after that when I took the ham off and let it sit for a bit before everything else was on the table and ready to eat.
I liked this ham much more than the last time. The longer time made a big difference.
Just like last time, the glaze and sugar was awesome. The smoke really complimented that sweet flavor though.
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Go Avalanche ...