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In Reply to: best hams posted by Ron on December 03, 2013 at 15:34:32:
The best one I've done so far was a fairly inexpensive ($.99/lb) butt portion uncooked ham I found at Aldi. Smoked it using charcoal and Jack Daniel's barrel shavings for about 5 hours at 250 until the IT was 160 then refrigerated and re-heated (in foil) in the oven before serving a few days later. Wonderful moisture and just the right smokiness. For glaze try a few tablespoons of cherry jelly -- simple, easy, and delicious -- heat it in a saucepan and drizzle it over the ham just before serving.
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