Hopefully Bear carver will come by he owns the MES style. I have stolen/modified a few of Bear's recipes and have been delighted with the results. And if you ask him he'll send you a great PDF with all his tricks and recipes.
I did find this however... http://www.smoked-meat.com/forum/sho...=smoking+a+ham
Want to smoke a ham for Easter..anyone have any recipes for smoking a ham? I'm new to smoking btw. This will be my first smoke in my MES 30.
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We always get the spiral cut hams from Costco and use the glaze that comes with them. I cook them with Apple chunks, indirect, on a Weber kettle in an aluminum pan. I think its 250* for 2 hours recommended
They come oot great, get a little char on a few areas of the ends also, which people seem to like. If I remember correctly, instructions call for glazing 10 minutes prior to finishing? I would add another 5-10 minutes to that. Just me though.
Be sure to get the "ham with natural juices" rather than "water product"...
I use the spiral sliced...rubbed with mustard forcing the mustard in between the slices...Mad Hunky general purpose rub...Smoke in the smoker or the grill till 140 degrees...
Make sure you get a "cured" ham! One that has been smoked/cooked. The stores sometimes sell fresh ham, that is not cured and has to be handled entirely differently.
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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]Make sure you get a "cured" ham![/B] One that has been smoked/cooked. The stores sometimes sell fresh ham, that is not cured and has to be handled entirely differently.
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