Smoked Ham

Recipe Created By: Gettin' Basted  Gettin' Basted logo

Ham on the Gateway Drum Smoker

Ingredients:

  • 1 1 tablespoon salt
  • 1 tablespoon whole black peppercorns
  • 8-10 cloves of garlic
  • 8-10 cilantro roots
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 chopped green onions Healthy pinch of Accent (optional) St. Louis cut spare ribs cut down to 10 bones for hanging

Instructions:

If your ham arrives frozen, make sure it is fully thawed before cooking. A frozen center will cause the outside to overcook before the middle gets done. This ham is already cooked so we aren’t looking to cook it again. We just need to bring it to a safe warm temperature while letting our drum add flavor, texture and color to the final product.

With that in mind, plop your hog directly on the grate and start cooking (you may need to use the second rack level depending on the size of your ham). Keep your drum at around 300 degrees and flip the ham every 30 minutes. Go gentle! Don’t tear the fat layer while flipping. The goal is to develop a nice color and to get the outside crispy while achieving an internal temperature of 135-140 degrees (do NOT go above 140, it is your responsibility to let this ham be all that it can be). My ham took about 3 hours. Your results will vary depending on the size of the cut.

When you get there, put your ham in the half pan and take it inside to doctor it up.

Smoked Ham

Take a very sharp serrated knife and make diagonal cuts about 1 inch apart on the top of your ham to form little pork diamonds, slather the outside with Dijon and pack on the brown sugar. I probably used 2 cups total. Drizzle the top of the sugared up ham with plenty of honey and then sprinkle it with Blues Hog Sweet and Savory Seasoning. Pour the apple juice in the bottom of the pan to keep the sugars from burning and put your ham back on the drum.

The sugars are going to melt and caramelize making a sweet glaze for our crust. This will take about 30 minutes.

Bring your finished ham back inside and let it have a nice long rest (30 minutes or so), carefully transfer it to a cutting board, carve and serve – reserving the leftover juice in the bottom of the pan for dipping.

 

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