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

SMOKED "BAKED" HAM

  Date: December 25, 2011
  Favorite: Pork
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This recipe marked two events. The first was .it was served for Christmas dinner 2011 and it also marked the 400th Picture Entry on this site. For Christmas I wanted to try something different after 20 years of turkey or prime rib for Christmas. I wanted this to be not just nay ham, but something special. For that I turned to SERIOUS BARBECUE for not one, but all three recipes made for this day. Besides the ham, I also made MASHED SWEET POTATOES & APPLESAUCE. The ham used what Adam Perry Lang called a "Wrapping Sauce" that went on the ham before it was wrapped in aluminum foil. The ham was cooked at 275 indirect heat for about 3:45. It rested for 30 minutes, still wrapped in foil and the was basted with some reserved Wrapping Sauce which was used here as a glaze. The ham went back on the grill uncovered for 20 more minutes to tighten up the glaze. During this period I used apple wood chips in the smoker drawer. The ham rested another 15 minutes and was ready to eat. The flavor was amazing, You could tasted the fresh herbs in the wrapping sauce / glaze and it had picked up some more smoke flavor, while cooking inside the foil had helped the ham be very moist.
Related Photo Entries:
Recipe Source:
Alt image
Meathead
SERIOUS BARBECUE:
Smoked "Baked" Ham
- Page 101
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-72 Remote Read Thermometer
  • Disposable Foil Pan