Whew! Everyone loves smoked ham, right? Delicious right? Whether you put it on the plate or you put it right into your mouth, it just dissolves in your mouth and is so-so mouth-watering. It is great to enjoy with your friends and family so that everyone can have a great time munching away the smoked ham. There are various types of ham like wet-cured ham and boiled ham. Different types of ham require different types of cooking methods. Wet-cured hams usually have a baby pink color, and it usually becomes salty after soaking up all the brine. This type of ham will taste better warm, so make sure you warm it up when you take it out from the refrigerator.
So, we now know how smoked ham tastes like. First, we find a piece of trimmed ham to begin the preparation. It has to be a piece of glazed meat, and we do not want the fat as it doesn’t contribute any taste to it at all as well as moisture. Next, cook it with a low heat and slowly to keep in the juice. After that, smoke it a little and wrap it in foil to keep in the smoky flavor. We need as much flavor as we can get, so be patient and follow the steps as slowly as possible. Research on Google and YouTube to see which the best recipes to follow are. Usually, there will be leftovers to be cooked with. You can cook to remaining bones into soup which is really appetizing as well as stuff the meat into a large, delicious looking sandwich. The sandwich can be eaten as children’s food during lunch break. It can also be endorsed as food for lunch and supper.
Ingredients to Cook Smoke Ham
• 8-pound ham
• Potato Fries
• Spicy Glaze
• Chicken broth
Step 1: Make your glaze ready before you start cooking. Get ready one cup of glaze beforehand. Insert some broth in your cooking equipment and put in some of the glazes you had prepared. Cook with medium heat and pop the mixture into the fridge after cooking.
Step 2: Prepare your broil and heat it beforehand. If you still have not trimmed off the skin, remove the skin and make sure that you get rid of almost all the fatty parts with only a thin layer remaining. The fat actually contributes to the glaze. However, if the fat had come along with the meat, get rid of it with rinsing water. Make sure that you retain moisture and juice.
Step 3: Put the meat on the other side of the barbeque stand and add in some wood chips to get in some smoky flavor. You don’t require lots of smoke as the food has been smoked one time already. Put the lid on and smoke for half an hour.
Step 4: Tear off the aluminum foil and fold the foil in half. It’s time to take out the ham! Put it on the barbeque stand and put it on the smooth part of the foil and make sure the ham’s bone doesn’t create a puncture in the foil. Pour half of the broth mixture over the meat and seal up everything and make sure nothing drips out. Ensure that neither steam nor glaze escapes. This method will make the whole cooking process faster as it actually creates some steam during the cooking process.
This will retain moisture in the meat. If any of the glaze or steam leaks out, use another aluminum layer to wrap it up, making sure that none of the stuff we need to preserve trapped inside. Put a thermometer into the meat and make sure that you put in right through the fat. Put the meat back into the oven and keep it about 225 Fahrenheit.
Step 5: The meat will keep cooking but you will need to check the temperature time and time again. When it reaches a certain desired temperature, you will need to open the cover, use a brush to apply the glaze all over the meat and let the foil remain open so that it can grasp as much glaze as possible. You need to see how long it takes to hit the desired temperature based on the thickness of the ham and how accurate your meat thermometer is. It is recommended to get a meat thermometer as the grill thermometer is always inaccurate.
Step 6: After 10 – 15 minutes, open up the oven door and start painting the meat with the broth once again. Add more glaze if you desire to do so, and add as many as you want to. Now slowly open the foil, throw it away and pour everything in a pan. That would be your broth foundation. Try it and taste it to see if it tastes right. Add in more broth if you desire to do so. If you have a thin layer of broth it will absorb into the meat real fast. Make sure that you keep your ham warm.
Step 7: Finally, open up the lid and extract the thermometer and put the ham on the heated part of the barbeque so that the broth is facing the fire and the meat is still safe from the heat. Make sure that you stand there to observe sot that your broth will not sizzle up and get ruined. Don’t try taking a short break. Let the broth buzz up a little, but make sure it does not get burned up. This is essential to obtain more taste in your newly cooked ham. Let it lie there and now check the temperature again. Check again if you desire, but it probably already reached the desired temperature.
Step 8: Pour the gravy into a plate. Put the ham on the cutting board and start cutting correspondent to the bones as well as the board. Cut along the bone and get the meat sliced properly. Lastly, spread some gravy over the meat.
Step 9: Take the frozen potato fries out of the fridge. Defrost it in the oven. After that, put it in the pan. Pour some oil into the pan and start deep frying your potato fries. Allow the fries to cool down.
Step 10: Put the potato fries with the ham. Add some sauce or mayonnaise on the fries. Serve the ham with your fries. You’re done. Enjoy the food!
Always make sure that you check the temperature. Get a meat thermometer if possible. Make sure that you have ingredients to get the right glaze. Also, make sure you experiment making several times with different recipes on the internet before inviting guests to your place to eat the food. You must leave a good impression on your guests through your cooking, so make sure that you practice beforehand! Once again, make sure that you don’t harm yourself during the procedure. Walla! You have your perfect smoked ham. Thumbs up if you enjoyed the article! Read my other articles if you like my article!