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Author Topic: Cherry smoked ham  (Read 1998 times)

wessonjb

  • WKC Ranger
  • Posts: 611
Cherry smoked ham
« on: March 03, 2018, 04:41:12 PM »
Cherry smoked ham with a honey mustard glaze off the WSM 14. Turned out great


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jd

  • WKC Brave
  • Posts: 309
Re: Cherry smoked ham
« Reply #1 on: March 05, 2018, 09:50:37 AM »
very nice, how long did you smoke it for?
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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Cherry smoked ham
« Reply #2 on: March 06, 2018, 03:17:34 AM »
That looks incredible, nice looking plate. Honey mustard glaze is my favorite on smoked ham.
What internal temp did you shoot for?

Iíll bet that cherry added a nice flavor. Iíve only used apple so far but Iíll have to give cherry a try.


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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Cherry smoked ham
« Reply #3 on: March 06, 2018, 03:20:58 PM »
Thanks guys. Took it to 140 and set the glaze at 130. My first smoked ham and now Iím hooked. Cherry gave it a great color and nice flavor


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HoosierKettle

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Re: Cherry smoked ham
« Reply #4 on: March 06, 2018, 04:00:08 PM »
I cook a very similar bone in ham for holidays. How do you prep your ham?  I generally remove most of the inedible rind and skin but Iíve never been sure what I should trim or if I should trim.


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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Cherry smoked ham
« Reply #5 on: March 06, 2018, 04:12:41 PM »
Was my first attempt! I didnít do anything but score it in a cross hatch pattern. Right before putting on smoker , I poured a good amount of apple juice over it. When I carved it , I removed the rind and skin. Not sure if the apple juice helped with the color or it was just the cherry wood alone.


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addicted-to-smoke

  • WKC Ambassador
  • Posts: 5782
Re: Cherry smoked ham
« Reply #6 on: March 27, 2018, 06:25:04 AM »
Wait.

The 14.5 WSM locks in to the Weber 7445 table where a JJ would normally go? I never realized that.

Always wanted to do a ham like that!
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch