Since the ham is spiraled, make sure you get the mustard into all the individual slices to make sure everything is nicely coated. The Dijon mustard will give a little flavor to the ham and act as a binder for the seasoning. If you want to avoid a mess all over your hands, make sure you use latex gloves. Slather the dijon mustard onto the ham, making sure to cover the whole thing. I used my Traeger Timberline 1300 for this cook and used Bear Mountain cherry pellets. You can certainly use the packet it comes with, but I tend to find homemade is always best, and I have a simple recipe that makes the perfect sweet ham glaze. Spiral hams usually come with a glaze packet which is just a mixture of brown sugar, honey, and other ingredients. The pre-smoked hams are usually lacking in the flavor department, so for this recipe, we are going to smoke the ham a second time and give it a boost of flavor. The packaging of the ham will usually tell you what kind of wood it was smoked with and what temperature you need to warm the ham to, which is 140-145☏. I would recommend scoring the ham first before applying the mustard binder and the rub so everything sticks to it well. If you decide you want to use a regular ham you can do that as well and this recipe will still work! You can find spiral cut hams in most grocery stores. This method makes for even slices and a beautiful presentation. Normally a spring-loaded slicing blade cuts around the ham and around the bone making spiral incisions. They are called spiral hams because of the way they are cut. Spiral hams are cut from the leg of the pig and are already pre-cooked and smoked. Other great festive recipes for the grill or smoker.Reviews Read these expert reviews before buying your next grill, smoker or accessories.Charcoal Grills Tips and tricks to help you get the most out of your charcoal grill.Pellet Grills Tips and guides to help you get the most out of your pellet grill.Grilling Basics All the tips and technique you need to become a grill master.Learn All the tips and technique you need to master the art of low and slow cooking.(A fresh ham, on the other ham hand, has not been preserved: It is uncured, unsmoked, uncooked piece of meat that must be prepared according to a different process. When we’re talking about the crackly, glazed, rosy-fleshed joint of meat that anchors many a Thanksgiving, Christmas, or Easter table, we’re usually referring to what’s known as a city ham-that’s the haunch of a pig that’s been cured in a saltwater brine and then typically smoked and fully cooked. Before widespread refrigeration, pork was processed this way to prevent the growth of harmful bacteria and extend its shelf life these days we still do it because, well, it tastes amazing. The word ham refers to the hind leg of a pig, usually one that has been preserved or cured, whether by salting, drying, smoking, or some combination of the three. And the leftover ham you will make your way through the whole week after might be even better than the ham itself?īelow, we’ll cover what ham even is, what distinguishes a holiday ham from a regular ham (hint: it’s not just a ham wearing its ugliest sweater), and how to cook ham to perfection. Whereas a turkey begs to be dry-brined for several days, a cooked ham, as long as you remember to thaw it from frozen, requires almost no thinking ahead. It’s a hands-off process you can do entirely in your oven with minimal equipment-you don’t need a slow cooker or even a roasting pan. As long as you seek out a high-quality ham and make a delicious sauce to coat and flavor it-a brown sugar glaze is always a crowd-pleaser-you’ll be rewarded with a handsome piece of meat that can happily serve 12 of your closest friends. Learning how to cook ham takes, well, almost no learning at all-as is the case with many of the best foods, the payoff is disproportionate to the prep. The real centerpiece is a bone-in glazed ham, which can redeem any small talk you’re required to make with third cousins. A great holiday spread doesn’t need multiple carbohydrates, a display of cookies, a green vegetable, or-gasp!-a beautifully bronzed bird holding court.
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