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 :)
Snake River thinks very highly of their products as evidenced by their prIces. Their hams are good!
Nice looking ham. I used to glaze my hams in the oven, but looking at your results; the Bradley is definitely another option.
Wildcat, you are right about Snake River, but I caught it on sale for $29 shipped. :)
That is a good price!
That is a good looking ham, and you scored big time on that price from Snake River.
Nice job, looks great!