Honey Cured Hickory Smoked Shoulder Ham Recipes
HICKORY SMOKED HAM
Straight off Food Network Food Bytes. I saw this mini-mercial and decided I was going to make this ham for Christmas instead of paying for a honey baked. This looks so simple and delicious.
Provided by Vseward Chef-V
Categories Ham
Time 2h15m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 250 degrees F. Remove ham from package. Place Spiral Sliced Ham face down in roasting pan. Cover pan with aluminum foil; bake ham 1 hour and 15 minutes.
- Meanwhile, prepare sugar rub. Combine brown sugar with dry mustard, lime rind, ginger, allspice, cloves and finely chopped pecans in bowl. Mix thouroughly with fork. Stir in lime juice to moisten sugar mixture evenly. Set rub aside.
- Remove ham from oven and uncover pan. Pat and rub sugar mixture over warm ham, covering top end first, then smearing mixture down the sides as evenly as possible.
- Return ham to oven. Bake uncovered 30 to 45 minutes, basting meat with pan juices every 15 minutes. Ham is done when center reaches 150 degrees F. On meat thermometer.
- Remove ham from roasting pan; place on wire rack and let rest 10-15 minutes.
- Carve ham off bone and serve.
Nutrition Facts : Calories 799.4, Fat 30.8, SaturatedFat 9.1, Cholesterol 236.3, Sodium 6895.1, Carbohydrate 23, Fiber 0.7, Sugar 21.6, Protein 102.2
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- Mix the salt, curing salt, sugar and a half-gallon of water until the salt dissolves. Submerge the hams in the brine for 2 to 4 days in the fridge. The longer you brine the hams, the saltier they will be, and the rosier they will get from the cure. For 2 1/2-pound hams I cured for 48 hours and they came out very lightly cured, which I like. If you prefer a more traditional "ham-ier" flavor, go a bit longer.
- When you are ready to smoke, take the hams out, pat them dry with paper towels and set them on a wire rack in a cool, breezy place. I put mine on the kitchen table under the ceiling fan with the window open. Let them sit there for 2 to 3 hours, so they can dry a bit and develop the pellicle that helps the surface of the hams take the smoke better. You can also leave them in the fridge uncovered overnight.
- Smoke over your favorite wood (I used cherry) for 2 hours, getting the smoker's temperature up to 200°F in this time. Meanwhile, heat the honey in a little pot so it will flow better. At the 2-hour mark, paint the hams with the honey. Paint again every hour until you are done smoking.
- You can finish the hams entirely in the smoker, painting with honey every hour until you get an internal temperature of 160°F to 175°F, or you can do what I do, which is to finish the ham in the oven. To do this, I move the hams from the smoker to a preheated 375°F oven, painting them with honey every 20 minutes. I like this better because the final hot temperatures fully cook the ham and the honey caramelizes nicely, which doesn't happen so well at the low temps of the smoker.
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