

Jim Morrissey
BBQ List

I have pumped this into a pre-cooked ham or two, with some good results:

Jim Beam Ham

12 lb. pre-cooked, bone-in ham*
paprika
salt
pepper

Injecting/Basting Sauce:
1/4 cup Jim Beam bourbon
1/4 cup apple cider
12 oz. beer
1/4 cup orange juice
1 cup brown sugar
2 Tbl garlic juice

Pat ham down with salt, pepper and paprika.
Combine other ingredients and inject  into ham.
Boil what's left over and use it as a baste.
Cook till 165 and let rest before serving.

Jim
Jim@berk.com
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Don in Montana
BBQ List
4/18/01

Porch,
          Thought I might as well post this little ham reciepe I did for
Easter. This was probably the best ham I've ever done. I believe it was an
Ashly Farm bone in Ham from Nebraska. Said it was pumped up with water and
such and had been hickory smoked. I couldn't smell any smoke on it so
imagine it was spray smoked or something along that line. First I put it in
a five gallon bucket of water and into the fridge for 24 hours, was thinking
it might have been one of those salty hams. When I did my injection on it,
it was already so full of water and such I had stuff squirting everywhere.
But I was determined and really made this swell up. I also did a 16# turkey
that I brined for 3 days that was outragous also. I smoked with hickory and
apple at 230 degrees. Knowing the ham had already been cooked some I just
smoked till the turkey was 165. This was by far an excellent ham and for
$.87 a # pound wish I would of gotten a few of them.

Ham Injection
1 1/2 cups water
1/4 cup butter
4 heaping tsp Ham Soup Booster
1 cube Knorr Chicken bouillion
2 tsp white pepper
1/2 tsp granulated garlic

Smokin in Montana
Don

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Dixie Queen
BBQ List
12/12/01

Baked Bourbon-glazed Ham

 A 12- to 14-pound smoked ham,  processed, precooked variety                
1 T dry mustard
 3/4 c whole cloves
 3/4 c bourbon whiskey 
 2 navel oranges, peeled and sectioned
 2 c dark brown sugar                     
                      ------------------------------  


Preheat the oven to 325. Place the ham, fat side up, on a rack set in a
shallow roasting pan large enough to hold the ham comfortably. Bake in the
middle of the oven, without basting, for two hours, or until the meat can be
easily pierced with a fork. For greater cooking certainty, insert a meat
thermometer in the fleshiest part of the ham before baking it. It should
register between 130 and 140 when the ham is done.
When the ham is cool enough to handle comfortably, cut away the rind with a
large, sharp knife. Then score the ham by cutting deeply through the fat
until you reach the meat, making the incisions -inch apart lengthwise and
crosswise. Return the ham to the rack in the pan and raise the oven heat to
450. With a pastry brush, paint the ham on all sides with  cup of the
whiskey. Then combine the sugar and mustard and  cup of the whiskey, and
pat the mixture firmly into the scored fat. Stud the fat at the
intersections or in the center of each diamond with a whole clove, and
arrange the orange sections as decoratively as you can on the top of the ham
with toothpicks or small skewers to secure them. Baste lightly with the
drippings on the bottom of the pan and bake the ham undisturbed in the hot
oven for 15 to 20 minutes, or until the sugar has melted and formed a
brilliant glaze. Serves 12 to 14.






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City Ham

Recipe courtesy Alton Brown

1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
Heat oven to 250 degrees F.

Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down,
in a roasting pan. Using a small paring knife or clean utility knife set to
the smallest blade setting, score the ham from bottom to top, spiraling
clockwise as you cut. (If youre using a paring knife, be careful to only
cut through the skin and first few layers of fat). Rotate the ham after each
cut so that the scores are no more than 2-inches across. Once youve made it
all the way around, move the knife to the other hand and repeat, spiraling
counter clockwise. The aim is to create a diamond pattern all over the ham.
(Dont worry too much about precision here.)

Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4
hours or until the internal temperature at the deepest part of the meat
registers 130 degrees F.

Remove and use tongs to pull away the diamonds of skin and any sheets of fat
that come off with them.

Heat oven to 350 degrees F.

Dab dry with paper towels, then brush on a liberal coat of mustard, using
either a basting brush or a clean paint brush (clean as in never-touched
paint). Sprinkle on brown sugar, packing loosely as you go until the ham is
coated. Spritz this layer lightly with bourbon, then loosely pack on as much
of the crushed cookies as you can.

Insert the thermometer (dont use the old hole) and return to the oven
(uncovered). Cook until interior temperature reaches 140 degrees F,
approximately 1 hour.

Let the roast rest for 1/2 hour before carving.

*Cooks note: A city ham is basically any brined ham thats packed in a
plastic bag, held in a refrigerated case and marked "ready to cook",
"partially cooked" or "ready to serve". Better city hams are also labeled
"ham in natural juices".



Yield: 10 to 15 portions, depending on beginning weight
Prep Time: 15 minutes
Cook Time: 6 hours

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Carol McKaskill
BBQ List
6/19/00

Hello,
Here is a great recipe you can adapt to the barbecue.
Carol

                                     Coffee Glazed Ham

                                    160C, 325F, Gas Mark 3
                                          Serves 12

                                         Ingredients
                     7lb fully cooked smoked ham
                                                 cup brown sugar
                      cup maple-flavour pancake syrup

                                                2 tbsp cider vinegar
                     1 tbsp worcestershire sauce
                                                1 tbsp instant coffee
granules
                     1 tbsp dry mustard


                    Have ready a shallow roasting pan fitted with a
sturdy metal rack.

                    Cut rind off ham to expose fat. Place ham on rack
and cover loosely
                    with foil. Bake for 1 hour and 15 minutes. Stir rest
of ingredients
                    together until coffee dissolves. Brush on ham.

                    Bake uncovered for 40-60 minutes long, brushing
twice with glaze. Let
                    ham rest 15 minutes before slicing and then serving.



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