Keep updated with my RSS feed
One Of My Favourite Barbecue Ham RecipesFor my favorite barbecue ham recipes it's time to uncover the bbq smoker pit and fire up although I only use the smoker to finish the cooking process off. For quick and consistent results I usually boil the ham first just as I would if I was doing it in the oven because this ensures that the meat stays moist and doesn't dry out. Work on a boiling time of 15 minutes per pound or 30 minutes per kilo.
Many will of course argue that you don't need to boil first and you can still produce a succulent ham - they're right of course. It's really a matter of how much time and effort you want to put into the cookout and whether you want to stay absolutely pure to the principle of smoking. If you want a recipe that doesn’t boil first, check out my seriously alcoholic barbecue ham recipe and this shuld do the trick. Ingredients:-
Method:- Once boiled, remove the ham from the water and allow to cool. Score the skin with a sharp knife to a diagonal cross-hatch pattern taking care not to cut through the fat and into the meat. You're looking to cut through the skin and into the fat....no further. Use a skewer to make holes in the ham and insert the whole cloves at regular intevals. Set your smoker up to run at 110°F or 225°C then place the ham into the meat smoker and cook indirectly for approximately four hours turning at half time.
Mix all the other ingredients together to make the glaze and after 4 hours brush all over the barbecue ham and cook for a further 2 hours. Feel free to re-apply the glaze after another hour. TIP - Don’t be tempted to re-apply the glaze too often because every time you lift the lid of the cooker you’ll lose both smoke and heat. Related Pages:
More Barbecue Pork Recipes
Return to Gas Grill Recipes from Barbecue Ham Recipes New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
We Recommend
 |