Posted by Administrator on 11/17/2011
I have never really been a fan of ham until recently. I always thought it was a bland, tough, watery meat. Well I found out just how good a ham can really be. The trick is to buy one that is cured and smoke it yourself. You basically smoke it like you would a pork shoulder. The rub is a bit different, but other than that the process is the same.
This is my friends recipe (Mikki and Mikey).
Cook time: About 30 minutes per pound.
- 1/4 cup sugar
- 1/4 cup Fast Eddies steak seasoning
- 1/4 Pork Shop rub
- 3 1/2 teaspoons ground chipotle chili
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 garlic cloves minced
- 1 teaspoon onion powder
- 1/4 cup fresh oregano minced
- 1 1/2 teaspoons fresh sage minced
- 1 teaspoon fresh chives minced
- yellow mustard
- Combine all the ingredients except for the mustard in a medium sized bowl.
- Cut rind off of the ham.
- Liberally rub the ham with mustard and apply the rub to all sides. Wrap tightly in saran wrap and refrigerate for at least 2 hours or overnight.
- Light charcoal and put on smoke wood (we used pecan)
- Place ham on smoker. Set smoker to 225 degrees.
- Remove ham once it's internal temperature reaches 165 degrees.
- Let the ham rest for 20 minutes. I put mine in a cold oven.
Ingredients (root vegetables):
- 2 yellow carrots
- 1 purple carrot
- 3 orange carrots
- 3 golden beets
- 3 baby beets
- 3 pink turnips
- 2 parsnips
- fresh rosemary
- fresh parley
- 18 fingerling potatoes
- olive oil
- black pepper
The ham they started with was almost 16 pounds.
It came with part of the rind still on it.
This is what it looked like after the rind was removed.
Mikey went pretty heavy with the mustard.
He covered all sides liberally.
He coated the entire ham with the rub and then tightly wrapped it in saran wrap. It was then refrigerated overnight.
The next day it went on to the smoker. Hot damn that looks good!
Their cat getting some sleep.
Here is what it looked like when it came off of the smoker.
Here are the root vegetables that Mikki started with. About an hour before the ham is done cooking start preparing the vegetables.
Peeled and cut everything but the potatoes. Tossed them in some foil and drizzled them with olive oil. Use the rosemary, parsley, salt and pepper to season them. Seal the double foil pouch and place it on the grill at a medium heat.
Slice that ham. It was so moist and tender.
The vegetables took about 40 minutes. Fork test them to make sure they are done.
She served olive ciabatta bread with the meal. It was fantastic.