The trick is to smoke the meat and not make the meat smoke

DOUBLE SMOKED HAM WITH APRICOT GLAZE

  Date: December 31, 2013
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I always make a dinner on the afternoon of New Years Eve. I do this so that my guests can be home and off the roads for New Years Eve if they so choose. This year I was looking for something relatively easy to make that I knew all of my guest would like. This recipe from my latest cookbook SLOW FIRE fit the bill nicely. It took a cooked ham and reheated it low and slow with hickory smoke. for the last hour there were two applications of an apricot glaze. This was a very low key 3 hour smoke and the finished ham had wonderful flavor from both the smoke and the apricot glaze. It was also tender and juicy, so the reheating process treated it gently. Everyone loved this ham and I had no problems with too many leftovers. As I write this I am enjoying a wonderful ham sandwich made from the leftovers. This is a wonderful way to prepare a cooked ham and improve on an already good thing.
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Recipe Source:
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Artisan Bread in 5 Minutes a Day
SLOW FIRE:
Double Smoked Ham with Apricot Glaze - Page 91
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE Plate Setter (Legs Up)
  • BGE S/S Grill Grid
  • Disposable Foil Pan
  • Hickory Wood Chips
  • Wicked Good Weekend Warrior Lump Charcoal