Unless you pay a great deal for a good smoke cured ham nowadays, mostly we have pale, watery hams from the injection cure process only available to us. Put the smoker to good use this morning and ended up with a good product that everyone enjoyed at meal time. I started with a Farmer John pre-sliced ham and coated it with Dijon mustard and sprinkled with brown sugar.
This went in the smoker for 2 hours @220deg with apple wood smoke. Then removed it, put it on a sheet of foil, sprayed liberally with pineapple juice and sealed it tightly and back in the smoker @220 for 1 hr. Removed from the smoker, opened the foil to form a "boat" and coated it heavily with brown sugar and sprayed with pineapple juice.
Leaving the foil open, it was back into the smoker for 1hr @220 for the glaze to form. Removed from smoker, rested it for 15 min and turned a mediocre ham into a great piece of meat.
This went in the smoker for 2 hours @220deg with apple wood smoke. Then removed it, put it on a sheet of foil, sprayed liberally with pineapple juice and sealed it tightly and back in the smoker @220 for 1 hr. Removed from the smoker, opened the foil to form a "boat" and coated it heavily with brown sugar and sprayed with pineapple juice.
Leaving the foil open, it was back into the smoker for 1hr @220 for the glaze to form. Removed from smoker, rested it for 15 min and turned a mediocre ham into a great piece of meat.
Happy Easter!
