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  1. #1
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default Hickory Smoked Ham

    Hickory smoked a 21 lb. whole Frick's Super Trim Ham with Natural Juices.
    I scored it in a diamond pattern and stuck a whole clove at each score intersection, time intensive. Put some slices of pineapple on it.
    Then I made a "mop" of 1/4 cup pineapple juice and 3/4 cup honey.
    Fired up the drum using the GURU. As soon as the charcoal lit I put the lid on and opened the exhaust holes, plugged the GURU in so it would supply air, it brought the drum right up to 260 F and held it within 5 degrees. I'm liking the GURU so far.
    I put the ham in a large foil pan and on the drum it went. Painted it with the mop, inserted the probe from an OS AW131 and got the lid back on. Retired to the house. Ambient temp. 47 and windy, 25 mph. The GURU solved the wind issue with the drum. I'm liking it. Gave the ham a paint job about every hour.
    5 1/2 hours later it hit 140 internal. It looked and smelled so good! But I managed to retain control. Pulled it off and into the house to cool.
    It goes to my sister's tomorrow to meet it's fate with the wolves.
    Gonna be a good bean bone left for later.
    Y'all have a great Thanksgiving!
    Here's some pics, enjoy -

    The drum with GURU in action.


    The "mop".


    The ham just on the drum.


    It's done!


    Other side.
    Last edited by peculiarmike; 11-25-2009 at 10:38 PM.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    That is one beautiful looking ham. Sure it will be devoured at the table tomorrow. Hope you and yours have a wonderful Thanksgiving. for posting those pictures.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  3. #3
    Join Date
    Oct 2008
    Location
    Exeter, MO
    Posts
    1,948

    Default

    You really done it now. How do you expect me to sleep after looking at that. My stomach is growling so loud the dog is barking. I could really go for a big slice of that. Great job my friend.
    Stump's Stretch
    Ugly Drum Smoker
    Chargriller Smokin Outlaw
    Shoal Creek Fire BBQ Team

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    MmMmmmmm
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    DO NOT, I REPEAT, DO NOT under any circumstances take that to thanksgiving dinner tomorrow.

    Wrap it tightly in plastic wrap, freeze it and bring it here for New Year's eve.

  6. #6
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    That really looks great with the Pineapple!!!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  7. #7
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That ham looks fantastic.


    We do ours very similar ( no cloves ) and they are always good eatin' done that way.

    Great job.
    Jim

  8. #8
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Now you did it I got to fix some ham and eggs for breakfeast.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  9. #9
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    BluDawg you have the right idea and I just happen to have some Country Ham in the ice box just waiting for one of my pork addiction attacks. That sure made it surface.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  10. #10
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Quote Originally Posted by SmokyOkie View Post
    DO NOT, I REPEAT, DO NOT under any circumstances take that to thanksgiving dinner tomorrow.

    Wrap it tightly in plastic wrap, freeze it and bring it here for New Year's eve.
    It's gotta go. Promised. Wolves will be waiting.
    But, there are more hogs and I could bring one just like it.
    OH. And Jane sez, if you could manage it, she would like some of your ceviche. I'd go for it myself.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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