I Love Grilling Meat April 2019

No Easter Dinner Is Complete Without Ham Dan ’ s Smoked Ham

Ingredients

1 cured ham

• 1 spray bottle filled with apple juice (optional)

Directions :

1. Your ham is brined, and you’re ready to take it to the smoker!

2. Before you smoke your ham, make sure it has the right saltiness for you. To check it, fry up a small piece and taste it. If it tastes right to you, you can take it to the smoker. If you want to cut some of the saltiness, you can submerge the ham in water for about 20 minutes. You can also submerge it in boiling water for 4 minutes. Either way, you’ll pull out excess salt. 3. Once you’re happy with the salt content, it’s time to smoke. I use hickory or maple for the smoke. Smoke time is 15–20 minutes per pound at 225 F. 4. You want to reach an internal temperature of 190 F, but don’t go any higher than this. Once your ham reaches an internal temperature of 160 F, remove it from the smoker and wrap it in foil. Then, return it to the smoker until the internal temperature reaches 190 F. 5. While smoking, have a spritz bottle at the ready. I use apple juice and spritz every hour. This adds a little extra flavor and moisture.

6. Once the ham reaches 190 F, take it out of the smoker and let it rest for a fewminutes. Then slice it up and serve. It goes wonderfully with a side of cheesy potato casserole or smoked green bean casserole and a smoked peach pie. Enjoy this ham at a feast with your family this Easter!

3 grillingandsmokingassociation.org

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