Скачать с ютуб Maple Glazed Whole Ham | Smoked Ham with a Maple Glaze on Ole Hickory Pit в хорошем качестве

Maple Glazed Whole Ham | Smoked Ham with a Maple Glaze on Ole Hickory Pit

Maple Glazed Whole Ham | Double Smoked Whole Holiday Ham with Maple Glaze For more barbecue and grilling recipes visit: http://howtobbqright.com/ A whole ham is made up of the shank and butt portions. When you’re cooking for a large family, this is the one to choose. You can find them fully smoked in grocery stores during the holidays. Expect a whole ham to weigh somewhere between 18-20lbs and there’s not much waste. For this recipe I’m firing up my Ole Hickory and double smoking this ham with a little Cherry wood for a second dose of smoky goodness. In essence we’re just warming it up to a safe serving internal temperature of 140⁰, so the cook doesn’t take a long time. Bring your pit up to 250⁰ and get the ham on the cooking rack straight out of the package. Any smoker can be used for this job. Keep the temps steady and use a couple chunks of wood for good clean smoke. After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. You’ll need a good probe thermometer like the Thermoworks Smoke to keep an eye on internal temp. You can check out the Thermoworks Smoke here: http://www.thermoworks.com/Smoke?tw=K... Once it reaches 135⁰ internal, it’s time for the glaze. Maple Glaze: ¼ cup Maple Syrup ¼ cup Dark Brown Sugar ¼ cup Light Brown Sugar 2 Tablespoons Honey Dijon Mustard 2 Tablespoons Apple Juice Bring the mixture to a simmer and reduce until it thickens. Brush the glaze over the outside of the ham and let it cook until the internal temp hits 140⁰. At this point the Whole Ham is ready to eat. Take it inside and let it rest just a few minutes before slicing. This one makes for an amazing Holiday Centerpiece on any Christmas Table. For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/