YumYum Divas YumYum Recipes: Double Smoked Ham, contributed by TwinLakesChef

Recipe Title: Double Smoked Ham

Contributed by: TwinLakesChef

Additional Credits for Recipe
The original name is:

Famous Dave's Twice-Smoked Orgasmic Ham

The recipe is part of a collection of "Down Home" cooking in Dave's fabulous book Famous Dave's
Backroads and Sidestreets (proceeds from the book benefit charity).

Famous Dave's Indirect Method of Slow Cooking/Smoking

Did you believe, like so many, that smoking meat took special (and often expensive) equipment? Not so. Here's the scoop, from the barbecue master himself, Famous Dave Anderson of Famous Dave's' Blues N' Ribs, on how you can smoke meats right on your own barbecue grill.

Note from the Diva
Note We have not tried this recipe but I find interesting his method of smoking without a smoker. If you try it let us know.
Famous Daves Restaurants are in the MidWest. There is one in Des Moines, Iowa which I have eaten at.

Now I have tried it and have mixed feelings about it; the ham was great but might have been without going through these extra steps. Seems like a lot of hype.

List of Ingredients
Smoked, bone-in ham, 12-15 lbs.
whole cloves
pineapple slices
maraschino
cherries

Glaze
1 C frozen tangerine juice concentrate
1 C all fruit apricot preserves (Dave likes to use Polaner)
1/2 C French Pommery mustard
1/2 C Dijon mustard
1 C packed light brown sugar
1 tsp. ground cloves
1/2 tsp. coarsely ground black pepper
1/2 tsp. cayenne

Preparation
Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory around the coals. Use water-soaked hickory chunks if you can't get fresh hickory. Keep the internal temperature of the covered grill at 200 - 225° F. Add more charcoal and hickory chunks every hour as needed. Cook meat on grill, but not directly over the coals, hence "indirect smoking method."

Use the indirect method of slow-cooking, so get your grill ready for this recipe .

Score the ham in a cross diamond pattern. Stud the ham with whole cloves at each cross intersection.

Smoke at 225° F for 3 hours. Remove ham and place on a sheet pan. Secure the pineapple slices and cherries to the ham with toothpicks.

To make the glaze, combine glaze ingredients and mix well. Generously slather ham with glaze and bake in a 350° F oven for 1 1/2 hours. Brush with the ham glaze every 20 minutes or so. Remove from oven and let rest for 30 minutes before serving.




Cooking Time & Temperature
225 degrees F for 3 hours

Number of Servings: Serves 10-12

Cookbook Category
Ham

Special Equipment Needed: Charcoal Grill

General Cooking/Prep Method
Smoke

Extra Features of Recipe
Difficulty Level-Difficult

Tested & Approved Recipe
No

Image
(Image by TwinLakesChef)
"Assembling the ingredients"
[ Comment ]

Image
(Image by TwinLakesChef)
"Stud the ham with cloves."
[ Comment ]

Image
(Image by TwinLakesChef)
"Baste with the glaze"
[ Comment ]

Image
(Image by TwinLakesChef)
"It came out of the oven looking like this."
[ Comment ]

Posted by TwinLakesChef on Apr 25, 2010 7:50 PM CST:
Finally made this over the week-end. We are not big ham eaters but the recipe intrigued me. Does anyone know why we glaze a ham in the first place?

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