smoked rum ham recipe
Pour 14 of the bottle of rum into a pot. After 1 hour turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155F 1 to 2 hours more.
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Use a lid that FITS your pot.
. 1 glass vodka or rum optional. Mix up the brown sugar rum and mustard in a small bowl and set aside. Preheat the oven to 325F.
Mix the chicken stock bourbon and maple syrup and pour it over the ham. Simmer for 5 minutes. Strain through a fine sieve into a small bowl.
Cover the ham and the top of the pan tightly with aluminum foil. If you areooking for a Christmas ham recipe this is just. 4 to 5 pounds pork loin or ham.
All Your Favourite Recipes Make Simple Easy. 2 tablespoons olive oil. Coat the outside of the fresh ham with a light layer of yellow mustard.
Here is a good ham brining recipe to use. Remove the ham from the oven and set it aside covered for 20 minutes for full hams or 10-15 minutes for half hams before serving. Directions Step 1.
Rinse off the brining liquid if it was packaged with any. First preheat the oven to 350. Add the cold mixture to the meat.
Remove ham from refrigerator and bring up to room temperature. Be sure to not penetrate the skin enough to cut into the meat. Remove the ham from the packaging.
Place ham on grill rack fatty side up over drip pan. Once ham has come up to room temp tightly wrap the ham in foil transfer to the oven and bake 1 12 hours until the internal temperature reaches 100F. In todays recipe Ill show you how to make a Smoked Ham on Weber Kettle with Pineapple-Rum Glaze.
Cut a diamond shaped pattern of slits into the skin of the ham going 14 inch deep. If youre using hickory or other wood chips soak them in water for at least an hour before. Preheat oven to 250F and place oven rack at the lowest position.
Whats the best way to season a ham that isnt sweet. After 4 hours remove ham from the oven and brush with glaze. Put a lid on the rum bringing it to boil for 3 to 4 minutes.
Coat the outside of the fresh ham with your dry rub evenly and generously. Heat for 15 to 20 minutes per pound until well cooked. Cover grill leaving cover vents one fourth open and bottom vents fully open and cook ham adding a large handful of charcoal every 30 minutes.
1 glass red wine. Continue baking the ham glazing every 15 minutes until an instant-read. Put the ham in the smoker.
In a small saucepan heat jam until liquefied. 2 To brine the ham place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Close the lid and smoke the ham for 15 hours.
Prepare the glaze by bringing molasses rum hot pepper and ginger to a boil. Once the smoking process is complete allow the ham to rest for ten minutes before slicing and serving. Then get out your pan and rack or make one so you have it ready.
Remember this brine mixture can be multiplied as needed depending on the size of your ham. Brush some of the glaze on ham. Hams Smoked in Hardwood.
A lid that is too large will drip rum over the sides potentially creating a fire hazard. Continue to smoke the ham for 2 ½ to 3 hours or until the internal temperature has reached a solid 165 degrees. The ham has already has been cooked so dont be afraid of the internal temperature only reaching.
Remove the ham from the smoker and place it in a large 12-inch cast iron skillet. Add a handful of cloves and peppercorn for taste. Visit to Know More.
Bake the ham until temperature reaches 160 degrees F brushing with more glaze every hour or so. How long should a smoked ham be cooked. You might need to give it a stir again before you use it.
I like to make this first to give the sugar a little time to dissolve in the rum. 1 Mix all the ingredients together and stir them all until dissolved. Preheat the smoker to 225 degrees and place the ham directly on the grate or rack.
12 Cup kosher salt 1 Cup Morton Tender Quick Home Meat Cure 34 Cup dark brown sugar 2 Quart water 1 Teaspoon whole cloves. Ad Check Out Our Favourite Food Recipes for Every Occasion. Stir in mustard maple syrup rum and garlic.
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