Saturday, April 30, 2011

Happy Easter Ham!!




First let me thank my Lord and Savior Jesus Christ for his gift of salvation! He is Risen! He is Risen Indeed!

Aye, On to the Ham!

I am doing something a little different this year as my wife and I will be dining alone. I will be doing a 1/4 cut spiral sliced ham. Using a brown mustard to hold the spice and sweet brown sugar.

Take the ham out of the wrapper and place face down on a cutting board.
Pat dry with a paper towel.
Spread a nice coating of spicy brown  or course ground mustard over the ham.
Dust liberally with your favorite rub.
Wrap in plastic and put into the fridge overnight to let the spices make nice with the meat!

Remove from the fridge. Let stand to come up to room temp. Begin the fire and get the smoker ready for work

Give the ham a generous coating of dark brown sugar.

 To add a little zip you can add several pineapple rings.

Place the ham on the top grate and in the center of the grate. Add your favorite wood to the smoker pit and let it ride! Keep the temp between 225 and 250 degrees until the ham reaches an internal temp of 165 degrees. Once the temp comes up wrap the ham in heavy aluminum foil and let it rest for about 1 hour before serving.

When you load the ham into the smoker, wrap some washed and poked potatoes in foil and place on the lower grate and let them cook at the same time. Prepare your side dishes and get ready to enjoy some gooood victuals!

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