BBQ University

well my dad uses his smoker for ham and just lets it cook in a pan on the racks of the smoker for about 17 hours. you should watch it though because we might have a diffrent smoker.

Is it a Propane, Wood or Charcoal Pit?

ok wood ..
Begin by wrapping your Ham in Heavy foil and sure that it’s completely sealed. Place it in a shallow metal baking pan, and place on the grill. This prevents it from cooking too fast and burning. However, if your using a smoker, place it directly on the grate without wrapping it.

Now prepare your wood chips. Soak the wood chips in a metal bowl for several hours. Now, prepare the smoker by adding 1oz Liquid smoke or Worcestershire Sauce to the water container, if you don’t have a smoker with separate water pan and are using a regular bbq pit, use a metal bowl and place directly on the grate. Then prepare the coals and let burn until their white on the corners, and no flames are present. Add a hand-full of wood chips to the coals and close the cooker. Let them smoke for about 15 minutes.

Smoke for 45 minutes, then and another handful of pre-soaked wood chips. if using the bbq pit, remove the foil. Continue smoking for about 8 minutes per pound, or until internal temperature reaches 140* for a fully cooked ham.
Prior to the last 15 minutes of cooking, add glaze made of the following: 1/2 cup brown sugar, 1 1/2 tsp mustard, 2 tsp water to form a paste. Spread over Ham and allow it to run down the sides. Once done cooking, place on a serving platter and let stand for 15 minutes before carving.

stem v

It would be fine whether it is a smoked or cured ham even a fresh one, but if you glaze it, leave that to the last hour or so to prevent it from burning and the glaze getting bitter.

Ik heb verscheidene hammen bar-B gedaan, werden zij gedaan op bar-B.

Ik maak een sause van ananas jucie, bruin suiker en kersensap, samen gemengd allen.

De steelham van de plaats (gesneden niets) in een foliepan, kok op laag

Ik maak verscheidene besnoeiingen in de ham, plaats verscheidene ananassen en kersen op de ham.
bedruip vaak de ham enkel zo met mixure van ananassap, bruine suiker en kersensappen terwijl het koken. (u wilt niet het deksel vaak opheffen) de besnoeiingen in de ham zullen de sappen om in de ham toestaan te doorweken.

Ik kook ussally mijn ham ongeveer 2 uren op laag, blijkt het prachtig. In feite maak ik opnieuw