Decided to go with apple wood chunks and the snake method for my next creation. Let the ham sit in 8 oz of shock top white Belgium beer bath and basted every 1/2 hour. It was topped with a sliced gala apple for the majority of cooking I then mixed brown sugar, mustard, little flour, the rest of the beer and apple cider vinegar an whisked together until a paste was made. Poured the paste on the ham after removing the apples. Cooked for an hour more basting regularly and presto:
I like this creation better, but the wife loves the previously smoked ham I did a month or so ago. More of a smoke flavor on the last ham which was overkill for me, which is why I like this one better. Lol
Topic: Smoked ham with APPLES?!? (Read 1331 times)
