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Recipe: Dr. Chicken's Double Smoked Ham

Each year at holiday time, my folks at work put together quite a spread for a holiday luncheon.  Since I joined the team, BBQ has become a mainstay at these (& other) office gatherings.

To mix it up a little this year, I decided I'd try something different.  I stumbled on  this recipe on the BBQ-Brethrren Forum.  Basically, it's a way to really spice up a store bought ham.

The long & the short of it is this;  you slowly reheat a ham on your smoker (or in the oven) to an internal temp of 145 degrees.  By doing this slowly at a temperature of 250 degrees, you impart some additional smoke flavor to the meat.  But the real kicker is the glaze that you baste the ham with during the last hour of the process. 

Here's the glaze recipe:

  • 1/2 Cup of Brown Sugar
  • 1/4 Cup of Maple Syrup (the real stuff, Grade B is even better)
  • 1/4 Cup of Honey
  • 2 Tbsp of Cider Vinegar
  • 2 Tbsp of Instant Coffe
  • 2 Tbsp of Orange Juice Concentrate
  • 2 Tbsp of Worcestershire Sauce
  • 1 Tbsp of Dry Ground Mustard

Combine these ingredients in a sauce pan under a low heat until you have a smooth glaze.  Then, apply to the ham every 15 minutes for the last hour. 

Plan for 30 minutes per pound to finish the ham.  I had to bump my temp to 275 towards the end to finish on time, but I didn't notice any negative side affects to doing so.

It was a hit, and I received at least one comment that it was the "best ham I've ever eaten".  Some people will say just about anything to the boss, but I agree it was pretty darned good.



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