Ok, so I know it's not off the smoker, but this is the best ham recipe. I've messed with the recipe a bit and think I have a keeper. One of these times I'll throw it in the smoker for a few hours of smoke...This is definitely a sweet recipe!
I start with a shank end (you can use butt also) ham. I try to load up when they are on sale. Around Easter they'll go down to like 69 cents pp. I just diagonal score it all over.
DSC_0446.jpg
Place it in a pan with nothing else, just cover tight with tinfoil. I put this in the oven for at least 6 hours, depending on the size of the ham.
DSC_0453.jpg
Ham is actually done at this point, but I put a fruit mash on it and bake for one more hour...
The only thing I don't have in this picture is apple sauce. I drain thouroughly and mash with a potato masher. I take that mixture and mash it all over the ham and in all the nooks and crannies...
DSC_0454.jpg
DSC_0455.jpg
DSC_0456.jpg
I bake for one more hour without the tinfoil. (If the juice looked funny, it's the cherry juice that I added in the bottom of the pan. I do a little test on how easily the ham comes apart. I will increase in 15 minute increments if not done at this point. If it is done, I will let rest and then pull the meat. This is an awesome ham if you like a sweet glaze...
DSC_0458.jpg
DSC_0463.jpg
DSC_0466.jpg
I start with a shank end (you can use butt also) ham. I try to load up when they are on sale. Around Easter they'll go down to like 69 cents pp. I just diagonal score it all over.
DSC_0446.jpg
Place it in a pan with nothing else, just cover tight with tinfoil. I put this in the oven for at least 6 hours, depending on the size of the ham.
DSC_0453.jpg
Ham is actually done at this point, but I put a fruit mash on it and bake for one more hour...
The only thing I don't have in this picture is apple sauce. I drain thouroughly and mash with a potato masher. I take that mixture and mash it all over the ham and in all the nooks and crannies...
DSC_0454.jpg
DSC_0455.jpg
DSC_0456.jpg
I bake for one more hour without the tinfoil. (If the juice looked funny, it's the cherry juice that I added in the bottom of the pan. I do a little test on how easily the ham comes apart. I will increase in 15 minute increments if not done at this point. If it is done, I will let rest and then pull the meat. This is an awesome ham if you like a sweet glaze...
DSC_0458.jpg
DSC_0463.jpg
DSC_0466.jpg
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