Honey Baked Ham Beef Brisket Instructions

Fume A Honeybaked Ham

Everyone knows the turkey is the star of the show on Thanksgiving, simply y'all tin can't accept a Vacation Banquet without a Smoked Ham to go right along with the bird. (you lot can get my recipe for smoking a turkey here >>) Instead of spending nearly $80 on an overpriced ham, fire up your smoker and Smoke A Honeybaked Ham. I came upwardly with my version of a Smoke A Honeybaked Ham and information technology's fifty-fifty better than the original.

I telephone call it the Smoked Honeybaked Ham. The ham I use for this recipe is a Spiral Sliced Smoked Ham. You can find these everywhere during the Holidays, and they price around $1.fifty per lb. I buy the shank portion because the bone is great for making a big pot of beans afterwards the holidays; only the butt portion is just as adept for serving. These hams are precooked; if you lot notice the directions it just says to reheat the ham in an oven for several hours until it reaches an internal temp of 140 degrees. Information technology is perfectly fine to reheat it this mode, but if you want to plough the ham into something special, use your smoker and this recipe.
Honey Baked Hams are screw sliced hams that have a sugar coating caramelized on the outside. Once the ham is smoked, they embrace information technology with sugar and use a blow torch to melt information technology. I wanted to create this way of Ham by using the smoker instead of a torch. To create the "Honey Broiled" effect on the outside of the ham I use two things: a Dear glaze and a seasoned saccharide blend. Here's the recipe for the Smoke A Honeybaked Ham Glaze:

½ cup Orangish Juice
½ cup Apple Juice
¼ loving cup Brown Sugar
¼ loving cup Dear

Whisk these ingredients together over Med. High heat until it reaches a low boil. Reduce the mixture for 3-five minutes stirring occasionally. The first step in the process is to drip the outside of the ham with the glaze. I utilize a eject canteen just you tin can simply brush information technology on the outside with a pastry brush. This step can get a picayune messy, and so it's all-time to accept the ham in a shallow dish or aluminum pan. I also use i of my pork racks to keep the ham off the bottom on the pan.(plus information technology makes moving the ham to and from the smoker much easier). Now it'south ready for the Saccharide Blend. Here's the recipe: Sugar Alloy to Smoke A Honeybaked Ham

½ cup Brownish Sugar
½ cup Natural Saccharide in the Raw (Turbinado Saccharide)
½ tsp Ground Ginger
½ tsp Cinnamon
½ tsp Fresh Ground Nutmeg
½ tsp Spanish Paprika

Combine these ingredients in a ziplock handbag and pour into an airtight shaker bottle for storage. Apply the sugar blend to the outside of the ham. If you're using a shaker canteen, make certain that the holes in the lid are large enough for the sugar particles to pass through. A parmesan cheese shaker lid works great for this (they'll normally fit on a standard size pint jar). One time the outside of the ham is covered with the sugar mixture, it's ready for the smoker. To cook the ham the smoker needs to be between 275-300 degrees. I use a mild fruit wood like crimson or apple tree for the smoke. Since we're substantially "double-smoking" the ham you want to stay away from stronger woods like Hickory or Oak. These will easily overpower the flavor. Place the ham on the smoker and check it every hour. If the exterior starts to look a piffling dry, use some of the glaze for basting. The entire melt is merely going to take almost 2 ½ – three hours.
The ham needs to reach an internal temp of 140 degrees before serving, but you don't want it to get much hotter than that or it will dry. You tin can utilize a meat thermometer to monitor the internal temp if needed. I strongly suggest a Thermapen… To make your life a lot easier – every BBQ'er and griller needs a Thermapen – an instant-read thermometer. You tin can tell when the ham is set because the slices volition showtime to split slightly and the exterior will have that caramelized await. When it reaches this point, remove the ham from the smoker and loosely tent with aluminum foil. Information technology'southward ready to serve after a brusque rest, but yous can keep it warm for a couple hours past placing it in a dry libation with a few old towels. Carving a spiral sliced ham is easy. They've done all the work for you, just make a cut along the bone and costless all the slices. Exist certain not to throw that bone abroad considering it volition flavor a pot of beans or can fifty-fifty be used for making pork stock. Instead of spending money on an expensive ham this Thanksgiving, requite this recipe a attempt. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Observe me on Google+ Follow me on Instagram