Tuesday, April 02, 2024

Easter Ham

I made ham on Easter Sunday this past weekend.

I'm pretty sure this is the best double smoked ham I've ever made.

To be honest, it blows my mind how fast Easter came and went this year. It seems like Lent was hardly anything.

By the way, I gave up coffee for Lent. Not really a religious thing. I'm pretty sure God doesn't care if I drink coffee at all.

I sort of just wanted to prove to myself that I could still do it.

But ... this blog post isn't about my lack of coffee ... It's about my Easter Ham.

There are a fair number of posts I've done on double smoked hams, and I followed pretty much the same "recipe" / process as all the others I've made.

I also start by making a rub and a glaze.

This year, the glaze was:
  • 1 cup Kombucha
  • 2 tablespoons lemon juice
  • 1 cup brown sugar
  • Spices and things that seemed good at the time.

I poured about half of the glaze over the ham, mostly as a binder for the rub.

I made a rug similar, but not exactly what I did in the 2022 Easter Ham:
  • ½ cup Brown Sugar
  • ½ cup White Sugar
  • some allspice
  • cinnamon
  • my current SheppyBrew rub.

I applied the rub on top of the glaze.

The ham was on the Weber Kettle in a pan by about 9:10 in the morning for a 1pm dinner.

The first hour and a half to 2 hours, I kept the kettle at about 250 degrees with hickory wood smoke.

In the meantime, I added to the glaze a bit.

Then, I brought the temperature up to around 275 or so. The temp probably got up to about 300 at the end.

With about half an hour of cooking left, I took the ham out of the pan and placed it right on the grill grates for the remainder of the cook.

I took the ham off the grill about 10 or 15 minutes before dinner time. I let it rest for a few minutes and then carved it up.

Then, I added the remainder of the glaze to the sliced ham.

It was a little sweet, but everyone really liked the glaze served with the ham like this.

Like I mentioned at the beginning of this post, this is probably the best ham I've ever made.

And ... we have quite a few leftovers.

The next time I make a ham, I'm pretty sure this is how I'll do it again.

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