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Score and inject the fresh ham: Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. Score the skin on the leg of pork in a 1 inch diamond pattern. Inject the brine into the pork, poking through the scores in the skin every couple of inches. Push the needle all the way in, then depress the plunger while slowly.
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Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub all over the outside of the ham. The ham is now ready for the smoker. Preheat your smoker to 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
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4. Injecting the Ham. Using the ham brine injector, draw up the brine solution. Insert it deep into various points of the ham, ensuring an even distribution. 5. Additional Brining (Optional) Place the injected ham into a large container or resealable bag. Pour the remaining brine over the ham. Seal and refrigerate for 12-24 hours. 6. Remove.
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Pour the bourbon into a saucepan. Add the butter and honey and let it dissolve while you continue to stir.Do not let the sauce boil. Brush the ham with bourbon. Preheat your smoker to about 220°F, put the ham directly on the grates. smoke for around 3 hours or until the internal temperature of the ham reaches 150°F.
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Place the ham into a roasting pan fatty side up. Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute. In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and.
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In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a pinch of salt and pepper. Cook for 2-3 minutes, until the garlic is fragrant. Remove from heat and let cool slightly. Use a meat injector to inject the mixture into the ham, evenly.
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FINISHING AND THE GLAZE PROCESS. 9. After the ham has been on the smoker 2 1/2 hours, you want to start glazing the ham with the bourbon glaze using a basting brush. 10. Continue smoking for an hour and a half, applying a new layer of glaze every 30 minutes. The more you apply the glaze and the heat hits the ham, the thicker your glaze shell.
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Just cut the recipe in half for the half ham. A heavy-duty Injection Needle would also be beneficial. Use your drip pan as a roasting pan, and place ham inside. Let any liquid packed with the ham go in the pan. For the half ham, place cut side down. 1 Smithfield Fully Cooked Whole or Half Ham. 2 Cups Dark Corn Syrup (Karo) 1/2 Cup Water
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Cooking Tips: How to Inject Ham. Basic cooking techniques and tips. Expert Village How-to Videos
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Instructions. The night before cooking, score the surface of the ham in a one inch diamond pattern, 1/4 inch deep, on all surfaces except the cut face. Mix the injecting fluid ingredients and inject every couple of inches into the ham. Put the ham in the fridge uncovered, overnight.
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In a glass measuring cup, add butter and maple syrup. Microwave for 30 seconds or until butter has melted. Stir in the bourbon. Inject the ham in about 1 inch increments. Allow ham to rest overnight uncovered if possible. Preheat the oven to 325 degrees F. Put the ham, flat-side down, on a rack in a roasting pan.
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Directions. Preheat the oven to 350 degrees. Place the ham on a rack in a heavy roasting pan, cut-side down. In a pot over medium heat, add chutney, sugar, syrup and juice. Stir until sugar is dissolved and then bring to a simmer. Continue to cook until it begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
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Bake the ham. Cover the ham with aluminum foil and bake at 325 degrees for 20 minutes per pound or until internal temperature reaches 140 degrees. After about 1½ hours, remove foil and you can baste the ham once or twice, if you desire. After ham has reached 140 degrees internal temperature, remove from oven and let rest 10 minutes before cutting.
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Pull the plunger back to fill the syringe with liquid. Work over a rimmed baking sheet or other container with sides. Plunge the needle deep in the meat, then depress the plunger slowly and steadily. (A quick plunge may send streams of injector sauce squirting in the opposite direction.) Withdraw the needle gradually.
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1 cup Cajun marinade (see recipe below) 1 cup citrus glaze (see recipe below) Preheat oven to 325 degrees. Place ham on rimmed baking sheet to catch marinade as you inject. Load small amount of.
