So, the plan for Monday?
Got a Kurobuta Boneless Deli Ham from Snake River Farms.
Going to Diamond cut the top and inject it with Fireball, Dark Brown Sugar, and Pinapple Juice (all together in a sauce pan of course).
Then, got to smoke in in my Bradley Digital 6rack Smoker til the internal temp is set.
Lastly, going to make a glaze out of my Texas Pepper Jelly PINEAPPLE HABANERO PEPPER JELLY that i picked up at iBurn today with a pinch of cayenne, and dark brown sugar.
I'll post a pictures (before and afters) and reviews Monday night or Tuesday.
Have a great Holiday and thanks to all my fellow vets on this Memorial Day!
Right after the 600, was injection time...
The MEAT! (scored)
(https://lh5.googleusercontent.com/-VKDc7cpFQU8/VWKTDjj194I/AAAAAAAAPw4/R2fjaSn2B0g/w1506-h847-no/20150524_213302.jpg)
The Injection Ingredients!
(https://lh5.googleusercontent.com/-0tvzFFXV1hQ/VWKTDhTYyWI/AAAAAAAAPw4/YiShVXu-YAs/w1506-h847-no/20150524_213257.jpg)
Injected...headed to fridge for the night!
(https://lh5.googleusercontent.com/-xcrB2p2vjfc/VWKTDqf9oEI/AAAAAAAAPw4/7jObAktBbBk/w1506-h847-no/20150524_214539.jpg)
Tomorrow, Smoke and Glaze, will either rock or be a dud...hoping for the first :)
So, it went in at 2...2hrs cherry smoke, @240degrees...was looking for 135 internal via my iGrill Bluetooth Tempprobe
Racked and Ready...
(https://lh5.googleusercontent.com/-pDla4fgVIf4/VWOwi3gX2uI/AAAAAAAAPzc/cFdT4Mux5B8/w1506-h847-no/15%2B-%2B1)
At 4PM, built glaze in saucepan...1 jar or Pineapple/Habenero Jelly, 2 cups dark Brown Sugar, 1/2 Cup Honey, 1 Cup pineapple juice...
Brought it to a boil while whisking, then reduced heat until 4:30PM.
5PM, first glazing in Bradly over heat only, 2nd Glazing 5:30
Hit 135 right at 6.
Finished Ham...
(https://lh5.googleusercontent.com/--bQxavybsxU/VWOwfUYLI4I/AAAAAAAAPy4/wPjLV8Xdgzo/w1506-h847-no/15%2B-%2B1)
After some slicing...
(https://lh5.googleusercontent.com/-NIVvfU5ddwc/VWOwcUsjdXI/AAAAAAAAPyU/D-OFo8gs1T0/w1506-h847-no/15%2B-%2B1)
Saved the leftover glaze and everyone used it as sauce for dipping.
Reviews were excellent.
Going to dice some and freeze it for beans later, thin slice some for sammiches, and regular slice the rest.
Lots of ham this week :)
Sounds excellent! Yes, please post pictures, love to see it. Small gesture on my part but please accept my thanks for your service.
What did the butcher think?
Looks professionally done. Nice job.
Excellent looking ham