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  1. #1
    Join Date
    Aug 2010
    Posts
    7

    Default Ham Dissapointment - need tips

    This was my first time at attempting to cook a ham in my UDS and thought I would use Dr. Chicken's Twice Smoke Ham recipe. Even before I got to the glaze the skin had burned. I wasn't burned badly, but it was black. I was expecting golden brown. Anyway I never let the smoker get above 325 and skin had turned black by the time internal temp reached 120. I'm looking for suggestions/tips on how to properly cook this w/o turning black.

    Thanks

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by icepickjazz View Post
    This was my first time at attempting to cook a ham in my UDS and thought I would use Dr. Chicken's Twice Smoke Ham recipe. Even before I got to the glaze the skin had burned. I wasn't burned badly, but it was black. I was expecting golden brown. Anyway I never let the smoker get above 325 and skin had turned black by the time internal temp reached 120. I'm looking for suggestions/tips on how to properly cook this w/o turning black.

    Thanks
    I'd be checking the calibration on your thermos to be sure they are reading right. Also the original recipe calls for the ham to be cooked at 225 to a max of 275 for cooking on a smoker or a grill.

    Any higher cooking temps and the sugar in the cured skin ( different ham companies use different sugars and amounts of sugar in the cured ham ) and then later the sugars in the glazing can start to burn. Most sugars start to burn around 275.
    Jim

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Sounds like you burnt the sugars as Jim said (he's a fairly smart fella most of the time) I'd back that smoker temp back down. Remember you are trying to smoke the ham, not roast it. Give it time to soak up the smoke. Don't let the smoke get too heavy as it has been previously smoked (most likely).

    Take your time and try again. Twice smoked hams are the bomb!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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

    Default

    225 would be a good temp to smoke at. Remember, you are not trying to cook the ham. It is already cooked. You are just trying to flavor and reheat it. 325 is a cooking temp. If you want a glaze, 325 might be OK so long as you don;t give it more than 15-20 minutes or so.

    Do you have a link to the recipe? If we could look at the recipe we could prolly be of more help.

  5. #5
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    I gotta agree with the others. Your cooker was way too hot. especially in a drum. Remember, its direct heat. I've done lots of hams. I always put them in a pan and add liquid. Honey, maple syrup, beer, whatever, but it needs liquid.

    I too would like to see that recipe.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  6. #6
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Way to hot and calibrate the thermos oh and learn your numbers 2 is not 3 No Pics Never happened!!
    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

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

    Default

    Here is a copy of the original post of this recipe. Posted by Jim Minion on the TVWBB forum back on August 19, 2003.

    Here is a recipe from a friend that is very good. I have used it on fresh hams and it still works very well. I know he would be happy if you were to try it.

    Jim

    ----------
    Dr. Chicken's Double Smoked Ham

    Ham should be a fully cooked or partially cooked 1/2 shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!

    Dr. Chicken's Sweet Kiss of Death Injectable Marinade

    Ingredients:

    1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water)
    1 Cup of light Karo syrup (make sure it is light Karo brand syrup)
    1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference)
    2 TBS of Watkins brand Butter Pecan extract (this is the only Butter-Pecan extract I could find)
    1 TBS of Rum extract (again, I used Watkins because of the better taste than store bought)
    1 tsp of Orange extract (this compliments the orange juice concentrate used in the glaze or basting sauce)
    1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run)

    Directions for blending:

    Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup.

    Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room temperature.

    Directions for use:

    Wrap ham in 2 layers of plastic wrap before starting the injection process.

    Using a marinade hypodermic syringe, inject at least 2 fluid ozs. per pound of meat in a grid pattern throughout the entire ham and don't be afraid to use up to 3 ounces per pound of meat.

    Continue to inject the marinade into the ham until the entire amount of marinade is injected evenly into the ham.

    Cook the ham as shown in the "Double Smoked Ham" recipe. Be sure to use your favorite wood for smoke flavoring.

    Do not cook the ham beyond 145*F internal to prevent over cooking and drying out the ham.

    Glazing Sauce:

    1/2 cup brown sugar
    1/4 cup maple syrup (use dark grade B real maple syrup if available, which has more flavor than grade A)
    1/4 cup honey
    2 Tbsp cider vinegar
    1 to 2 Tbsp Worcestershire sauce
    2 Tbsp instant coffee granules (use a good brand because it makes a difference)
    1 Tbsp dry ground mustard
    2 Tbsp orange juice concentrate (a good brand provides better flavor)

    Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.

    Cooking instructions:

    Score outer skin of ham to a depth of 1/2" in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven at 275-300*F with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140*F. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!

    Cooking instructions for outdoor cooking:

    This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or "low & slow" type cooking. Do not tent over ham if done on grill, water smoker or other cooker; this would prevent smoke from penetrating the ham.

    Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. (The first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1-1/2 hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure; you don't want the ham frozen hard!

    Maintain temperature of cooker/grill at 225-275*F during cook cycle.

    If using a water smoker, fill water pan 3/4 full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (All of them act as tenderizer as the steam penetrates the meat.) (I use a 3/4 full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.)

    Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140*F. A couple of books suggest 145*F and 160*F respectively. Shirley O. Corriher in her book "CookWise" suggests 140*F. We found this to be exactly right. After removing from the Egg, it will climb up to 145*F internally. The ham will retain it moistness and the flavor will go thru out the ham this way.

    Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120*F.

    NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to "hock" your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color!

    Dr. Chicken (aka: Dave Spence)
    Jim

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    After reading the recipe, it is pretty lain to me that the sugars in the amaretto oand the Karo syrup scorched. the foil tent could have retarded that a bit, but mostly you just had the heat too high for all that sugar. I try to do mine under 200

    Thanx for posting the recipe Jim.

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