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We'll, we seem to be on a smoked ham kick around here. I did a twice smoked ham for some folks during Thanksgiving. The kids got some and just gobbled it up and asked for more.
So, the Mrs. and I went to the CostCo business center last week and I picked up a 10.5 spiral ham, the Kirkland brand. I will add, if anyone has a "business center" near them, go. I believe you need an executive membership but they are like a restaurant depot. Meat is good and inexpensive. A lot of local small business restaurant owners shop there. We got a ton a food at half it would probably cost me at the local grocery.
Anyway, I used the regular recipe I always do but made two changes. Didn't have any pineapple juice so used apple juice. Also I thought we had honey but the kids ate it all with their pizza crust. So, I just used the Kirkland glaze which I put on the last 30 minutes.
Smoked it at 210°. All in, it took 7 hours to get it to 138° with an hourly mopping. I also made up a rub and did that the night before. This was the best ham I've ever done which was the consensus of the household.
After all was said and done, I had 5#'s of leftover meat. Vac packed it for later. Put all the chunk meat in a single bag for ham salad, etc. at a later date.
Anyway, this should hold us for awhile.
Thanks for looking.
So, the Mrs. and I went to the CostCo business center last week and I picked up a 10.5 spiral ham, the Kirkland brand. I will add, if anyone has a "business center" near them, go. I believe you need an executive membership but they are like a restaurant depot. Meat is good and inexpensive. A lot of local small business restaurant owners shop there. We got a ton a food at half it would probably cost me at the local grocery.
Anyway, I used the regular recipe I always do but made two changes. Didn't have any pineapple juice so used apple juice. Also I thought we had honey but the kids ate it all with their pizza crust. So, I just used the Kirkland glaze which I put on the last 30 minutes.
Smoked it at 210°. All in, it took 7 hours to get it to 138° with an hourly mopping. I also made up a rub and did that the night before. This was the best ham I've ever done which was the consensus of the household.
After all was said and done, I had 5#'s of leftover meat. Vac packed it for later. Put all the chunk meat in a single bag for ham salad, etc. at a later date.
Anyway, this should hold us for awhile.
Thanks for looking.
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