Double Smoked Thanksgiving Ham

This smoke started out with a 10 1/2 pound, fully cooked bone in shank. It was smoked on the Pro Q with a single stacker using Kingsford charcoal and some sweet cherry wood for smoke flavor to an internal temperature of 150 degrees. The ham was injected and glazed with the juice from a can of pineapple, some maraschino cherry juice, apple juice, brown sugar, ground ginger and ground cloves. The mixture was simmered on the stove till a 1/3 reduction was reached.

Double Smoked Ham

We are still enjoying the flavor of this one but it will all be gone soon.

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