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Smoked Ham | Twice Smoked Ham with Bourbon Glaze | Christmas Ham
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Aug 23, 2023
Printable recipe below! Order our new cookbook Faith, Family and the Feast here: https://kentrollins.com/fff/ #smokedham #pitbarrelcooker #builtforthewild Used in this video: Propane burner torch https://amzn.to/2pq4sie Pit barrel https://pitbarrelcooker.com/?ref=yl-6g0elkxs Wood Box Salt and Pepper Holder https://amzn.to/2KrCGuI Sony a6500 Camera: https://amzn.to/2KzIBMC Zhiyun Crane: https://amzn.to/32Wfs4H Zhiyun tripod: https://amzn.to/2KxBBzP For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/twice-smoked-ham/ ======================
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0:00
In this week's episode, I'm going to give you the tips and tricks to buying the best ham for your money
0:04
but also how to get the most flavor out of it. And what are we going to put on it
0:08
The most important thing ever? The glaze. Yeah, you heard me right. A good whiskey-based caramelized coating that's got some sweetness to it
0:16
And you better come on because all the kin folks going to beat you to it
0:30
Hey, thank y'all for stopping by for a little cowboy cooking idiots
0:35
And what in this episode? It is our Christmas special. You heard me right
0:40
Ho, ho, ho, jingle bells, deck the halls. And what are we going to cook
0:44
Hey, it's grace to our table, and I'm sure it's gracing y'all's too. What is it
0:48
A big old ham. You say, you ain't got a no smoker
0:52
Well, I guarantee you down there in the little description below. On the link where it says, click for printable recipe
0:57
we're going to have you the indoor conversion to where you're going to be. You can do this too. So let's talk about this ham
1:03
Where does it come from? Now, a lot of people are already going to say it comes from a pig
1:08
Well, that it does. But we're at. Do y'all know where it's at? Hey, it is the back part of that ham bone that comes off or on that leg
1:15
Come here, big, and let's show these people. And the big is a good specimen
1:19
It's a ham. It's a ham right down here. They cut that bone off there, separated up here, cut that bone off
1:26
And you have, what is it called? A bone in ham. Big thank you so much for helping the viewers out
1:32
But let's go up to that meat counter and let's look. And the first one I see in there is a fresh ham
1:38
Now, sure, they're all what you call good meat, but a fresh ham is something that hasn't been cured, hasn't been cooked
1:46
hadn't had nothing done to it. So let's set him aside and let's go on down here and let's look at what we're calling
1:51
a bone-in cured ham. Now, a bone-in cured ham has got the bone just like the whole bone-in fresh ham
2:00
but this has been seasoned and dried like in a smokehouse or cured out a little to where it's been fully cooked
2:08
Now let's move right on down the line and right beside that one. There is a cooked and smoked ham
2:14
And guess what, folks, that's what we got today. Now, after you leave the cooked and smoked cured ham, there is also the little spiral cut hams
2:23
Now, them are good. I've eaten a lot of them. But folks, when you can buy a full bone in ham or
2:29
even a half of a ham that's bone in, you get so much flavor
2:34
Now, these are just smoked lightly, and most of them are with hickory smoke. You ain't going to smell that smoke flavor on them when you get them
2:40
That's why when I cook it, I can enhance that flavor so much more by giving it some more smoke
2:46
cooking it good and slow on a smoker, and bringing all them flavors together. Now, when you buy big old hams, make sure that I thought saying water injected or water added
2:56
because you're paying for that weight. Now you want to make sure that you take that ham out of the ice box or refrigerator, as some of y'all might want to call it, and let it come to room temperature
3:06
Let's get it out about an hour ahead of time, just let it sit out there on the counter. Don't put it down beagle level or you won't have no ham when you come back, but it needs to warm up before we ever go to the smoke
3:15
Now, when you turn this thing around there and you look at it around there, I want you to see that shanky and that bone in closest to the hot down there
3:22
You want to make sure that that thing looks clean and white. It is just as pretty as it can be
3:27
You don't want one that's all brown and all discolored and everything because it's probably been a little old or it's maybe it's had way too much smoke in the beginning
3:35
I want to season this thing lightly in some flavors that I know will enhance and bring out more flavor
3:41
So let's mix us up a rub that we can put on there and we're just going to lightly coat it because I don't want to overcoat it
3:46
So we going to take us a little old mixing bowl and first we going to start out with three fourth cups of light brown sugar Put it all in there Add two teaspoons of onion powder one teaspoon of cinnamon two teaspoons of chili powder and two teaspoons of smoked paprika Mix it really well whether you use your hands or
4:05
a whisk, but you want to make sure that all that brown sugar is not clumped together, so it's really
4:09
better to you mix it with your hands and get it all incorporated well. So we got this ham laying out
4:15
there on this bacon sheet. We laid him down there. We're going to get us some seasoning and
4:18
coat it really well everywhere. Make sure when you got some of them rolls of fat that are overlapping. You get it down in the seams everywhere, top, bottom
4:27
on the end of that old shank, both ends, turn it over, make sure it is coated well
4:32
All right, now take that ham and he's not laid flat out. We're going to sort of stand him
4:36
up sideways where he's taller. Go down there to the shank end there, that bone in that's sticking
4:41
out and let's take that hook and hook it in there deep to where that hook is on this side
4:46
just like showing. Come to the other end, try to stay the same height as you go down the ham. Hook this
4:52
one in the same spot but that hook is pointing this away. So that way when they're hanging
4:57
they're on opposite sides. One on one in, one on the other but opposite sides of the rebar
5:02
Now today I'm going to do it in this pit barrel smoker. Now if you just got a regular old box
5:07
smoker or a drum smoker or something like that, hey just set it in there on that rack
5:12
But get them coals and everything started ahead of time. We want to preheat this deal to around
5:16
250 before we ever even think about taking that ham and putting him in there. Now what's the most
5:22
important part of when we're smoking something. Hey, it is the wood. And you can't be
5:26
skrimping on it. You've got to have good quality stuff. Now, today, I am using a mixture of oak
5:32
and mesquite. Half and half. I like the flavors that they blend together well. They give sort of
5:37
a nice subtle smoke together. But something that gives great flavor to a leg of hog. What is that
5:45
The big nose. It is fruit wood. Yeah. And I do love to use some applewood. Put about 10 good
5:51
sized chunks in there to where that could just come up and that smoke could wrap all the way around
5:55
that ham and just love on it. You can use cherry, you could use a peach, you could use apricot
6:00
Fruit is so good when it's paired with another wood for pork. We're going to try to run around
6:04
250, 225 to 250, stay in that time zone right there if we can. Now, you know these pit barrel
6:11
cookers and they've always told you and I have two, they've got that little vent over here on the
6:15
side and it rolls around there wherever you might need it. Now it's see
6:21
We usually cook with it closed all the time, but that's back in the summertime when it was
6:26
whew, maybe 95 to 105. So keep an eye on that temp gauge
6:32
You may have to regulate your airflow. I don't care what kind of smoker you got, you may have to choke it down or let it have more flow
6:39
to where you can get oxygen in there to have more fuel to that fire to raise the temperature in colder weather
6:45
So, folks, in a conventional oven you would cook this 15 to 20 minutes a pound on 17 pound
6:51
That's at 344. That's divided by 60. That's about four hours. It is in Oklahoma
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So we're going to try to run 225 to 250, and we're going to check this in about three and a half hours
7:04
We want that internal temp to be 130 to 135, and then we're going to pull it off there
7:09
and we're going to do something spectacular to it. You'll want to see it
7:13
It is a work of art. I going to I going to I going to Well I checked it at an hour and a half hour and 45 minutes and the temp was about 95 to 100
8:08
We wanted to just see if how things would progress. And the inside temperature of the smoker was running about 2.35, so that was right where we needed to be
8:16
Now I just got through checking it again. We're about 125, 125, 126
8:22
So we're 15 to 20 minutes out on this. So we need to go ahead and put this glaze together
8:27
And I hope y'all will join me over here to fire. You don't want to miss this one because I'm sort of wanting a crown and coke right now
8:34
Well, we need to get this glaze started and I got me a little saucepan and got me a fire
8:39
So let's start with one half of a stick of butter. Let it get in there and get it to melting
8:46
I told y'all I was wanting a crown and coke. About a fourth of a cup, which is about that much
8:54
Ricken about six ounces of Coca-Cola, which is about a half a can, which is pretty close to that right there
9:02
Into that, we're going to add some honey. About a third of a cup
9:08
So now we're going to put some brown sugar. and some cloves. You remember how you've seen all them clothes that was sticking in them little hams and they was just put in there by little sprigs in every hole? That's too much work. Let's put cloves right in
9:29
The glazing itself. So we're just going to bring that back to a bowl and then we're going to slide it off over here just to keep it warm while we check on that ham to make sure things are ready
9:40
Who-wee don't that hog look pretty We checked it, folks, with about 1.30
9:46
That's sort of where I wanted to be between 1.30 and 135. We brought it off there, got it off our little pit burrow
9:53
Went ahead and put the rack back in there, the grill grate, set it there
9:57
Now, we're going to take this, and we're going to take this knife and score it a half inch deep, about an inch apart, diagonally, and then come back across it, a cross section the other way
10:08
The reasoning for that, it's not that we're branding it and putting my name on it. It's so that glaze can seep down in there
10:14
If you was doing this in the conventional oven and you've been going at 325
10:19
I need you while you're scoring this ham to go ahead and hit the broiler button
10:23
because you're going to need that because it's going to be different what you're doing than what I'm doing out here on this smoker
10:28
because you're just going to baste it really good to put it in there in the broiler
10:33
let it go about five or eight minutes, and then you're going to baste it again
10:36
let it go two or three more, pull it out of there, let it set for just a little bit with some foil on it
10:41
Let it cool. But over here, I ain't got no broiler. So we're going to put it on the grill
10:47
That's hot, too. We're going to let that smoke get in there
10:55
You see these here drippings that come out of that ham? They ain't no sense in wasting them
11:00
I want that to heat back up really well. Now, we're going to let it cook right here for about 10 minutes just to warm back up
11:07
And then we're going to give it its first coat of glazing. Then we're going to let it go about five more minutes and then we're going to give it some magic
11:14
Well, we've been on about 10 we have You can see how when that heat hits that it sort of makes it spread apart even a little more
11:24
Let's get some of this down in there to where it can go to loving on that
11:30
Back the lid goes on we'll give it about five and then we'll do her again
11:34
After that five minutes let's just glaze it again put that lid back on there then we'll glaze it one more time our
11:39
after that and we get no so close. Well, we have glazed it twice, five minutes apart
11:45
It has been another five so this is the time you be basting it in the broiler for the last time but I ain got no broiler out here I really don know what we gonna do but we gonna glaze it again in fact
11:59
let's just give it a pretty good bath I did find a broiler so let's give it a broil it
12:05
a broil it you see me I found me a broiler burner torch I did oh it's a handy
12:14
tool we let her go there till we got her good and coated and you can see how that skin pulled and them diamonds even opened some more. We're going to give it the last of the bath we are
12:24
We're going to torch it one more time. So you can carve a ham any way you like. I mean, this is some of the best part of it. It's just getting that first little bite to come off there
12:45
and I'm going to take this end right off this bone because I want to see
12:49
just to see would you, hey, hey, hey, hey, hey, hey, no, sit down
12:56
See that juice run out of there? Now don't be throwing them bark pieces away
13:11
I really like to eat that bark. Well, y'all can see my help is really enthused about this deal
13:24
and Christmas is about giving, so let's see how many tailwags we might get for this deal
13:30
How many tailwags? How many? I mean, they are going good, they are
13:37
Got that good glaze in there that's compounded over it and caramelized good from that torch
13:44
Oh my goodness. Shinn, you know what's happening? Oh, no. This will make you want to jump up on the house like Santa Claus
13:58
Up on the rooftop, click, click, click. I hear old Santa bringing ham, and he's got a sharp stick to cut it with
14:04
So it's going to be good. Folks, the flavors you get out of this ham anyway, getting it twice smoked
14:12
It's so good. That apple wood is really consistent, and we can, Got us a little smoke ring going in here
14:18
Even penetrated that old hog hide, it did. This is not just a thick glaze that you put on a piece of ham
14:24
and then it just caramelizes. This sets in there and it soaks through them diamonds after you score it
14:28
And the clove and that whiskey and everything, it is just what you call great flavor in there
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As always, and it is an honor that I do it, I tip my hat to all our servicemen and all our veterans
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who have served this old country and keep it safe and that old flag of flying
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For all of y'all who are serving abroad or even in the States or you're away from your family or your spouse
14:50
or some of your loved ones, know that we are blessing you folks
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We are praying for you folks to be safe across the country and we thank you so much
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So we hope you enjoyed this. This is such a great, it's just a classic recipe
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that's been around and graced our table for many years. We hope that you enjoy it
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And remember, Christmas is about giving and sharing. So that's what I ask you to do
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Bring families together, even if you're going to be. If you don't know, a stranger, invite him into your house and let's feed them and let's have the Christmas spirit
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not only just through this holiday season, but all throughout the year
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So, we hope you learned something because we did. Hey, it's about sharing with the puppies, or they'll bite you
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They will. We ask you to share it, like it, and subscribe
15:32
Let's share the videos and the food with all the world. It's going to make it a great place
15:36
As Mr. Rogers says, we all need to be better neighbors, so come on in here for a Christmas hug and let's have it
15:42
Thank you again. you each and every one and I'll see you down the twice smoked glazed ham trail
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