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Preheat your smoker to 225 degrees. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center. Prepare the ham. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Be sure to not penetrate the skin enough to cut into the meat.
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Turn heat on high, and stir contents of the pot occasionally until the solution reaches a boil. Once it reaches boiling temperature, reduce heat to simmer. Simmer for 1 hour, removing the bay leaf after 20 minutes. Remove from heat and allow to cool after the 1 hour simmer.
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Tip: You might want to double the recipe so you'll have enough to brush or drizzle onto the finished ham slices once it's all done. Rum Sauce for Injecting into Ham. You'll need: 1/3 cup of rum; 1/3 cup of brown sugar (I prefer dark but light will work fine) 1/4 lb (1 stick) butter; Pour the rum into a small sauce pan over low heat.
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Place injected ham in a lightly greased, deep roasting pan. Spread half of glaze over top and sides of ham as evenly as possible, reserving rest for later use. Bake uncovered for 1-1/2 to 2 hours.
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Instructions. The night before cooking, score the surface of the ham in a one inch diamond pattern, 1/4 inch deep, on all surfaces except the cut face. Mix the injecting fluid ingredients and inject every couple of inches into the ham. Put the ham in the fridge uncovered, overnight.
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4. Injecting the Ham. Using the ham brine injector, draw up the brine solution. Insert it deep into various points of the ham, ensuring an even distribution. 5. Additional Brining (Optional) Place the injected ham into a large container or resealable bag. Pour the remaining brine over the ham. Seal and refrigerate for 12-24 hours. 6. Remove.
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Directions. Preheat the oven to 350 degrees. Place the ham on a rack in a heavy roasting pan, cut-side down. In a pot over medium heat, add chutney, sugar, syrup and juice. Stir until sugar is dissolved and then bring to a simmer. Continue to cook until it begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
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Score and inject the fresh ham: Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. Score the skin on the leg of pork in a 1 inch diamond pattern. Inject the brine into the pork, poking through the scores in the skin every couple of inches. Push the needle all the way in, then depress the plunger while slowly.
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Inject the ham with the mixture and refrigerate. Prepare your smoker. Just before cooking, remove the ham from the refrigerator and apply a liberal amount of rub all over the ham. Heat the smoker to 235ºF and place the ham inside the smoker. After 6 - 6 1/2 hours of smoking, remove the ham and completely wrap with foil.
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Let cool completely, then refrigerate until cold. Step 2: Strain 2 cups brine into a measuring cup. Using a meat injector, inject this portion of the brine deep into the ham at 1½-inch intervals along the bone. Continue injecting until all the measured brine is used. Step 3: Place the ham in a jumbo heavy-duty resealable plastic bag.
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Pour the bourbon into a saucepan. Add the butter and honey and let it dissolve while you continue to stir.Do not let the sauce boil. Brush the ham with bourbon. Preheat your smoker to about 220°F, put the ham directly on the grates. smoke for around 3 hours or until the internal temperature of the ham reaches 150°F.
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FINISHING AND THE GLAZE PROCESS. 9. After the ham has been on the smoker 2 1/2 hours, you want to start glazing the ham with the bourbon glaze using a basting brush. 10. Continue smoking for an hour and a half, applying a new layer of glaze every 30 minutes. The more you apply the glaze and the heat hits the ham, the thicker your glaze shell.
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How To Make easy injected ham. In a small sauce pan heat pineapple juice, brown sugar, mustard and clove until the brown sugar is dissolved. let cool a few minutes but not to long or it will be to thick to inject. Using a turkey injector inject at least half of the marinade. pour the rest over the ham and bake at 350 for around an hour.
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Prepare the Injection Brine. In a large bowl, combine water, salt, sugar, spices, and herbs. Stir well until the salt and sugar are completely dissolved. If using liquid smoke, add it to the brine and mix well. 2. Inject the Brine into the Ham. Using a meat injector or a large syringe, draw the brine into the injector.
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In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a pinch of salt and pepper. Cook for 2-3 minutes, until the garlic is fragrant. Remove from heat and let cool slightly. Use a meat injector to inject the mixture into the ham, evenly.
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Place the ham into a roasting pan fatty side up. Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute. In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and.
