Start basting at 110 internal temp by brushing or drizzling the glaze on.ĭon't forget to take photos of your ham along the way for the 'Gram! You are aiming for a somewhat thick glaze. Mix the preserves, brown sugar, pepper jelly & honey in a medium sauce pan over medium heat. Make the glaze when the ham reaches 100 degrees internal temp, because we will start basting at 110 and repeat that every 10 - 15 degrees until we have reached our desired internal temperature of 140. You can either monitor this by placing a leave in probe thermometer in the deepest part of the ham or by checking periodically with an instant read thermometer. Our target for this cook is an internal temperature of 140 degrees. I always try to keep my pit at clean as possible. Place the ham on a cooking rack over the disposable pan to catch excess glaze, etc. This is a huge cut of meat, so you will want to apply a lot of seasoning. Season liberally with Meat Church Honey Bacon. ![]() Wipe the ham down with some olive oil or Duck Fat Spray to act as a binder for the seasoning. The 11 lb ham in the video above took 3.5 hours at 250. The ham will take at least 3ish hours depending on the weight to get near our final desired internal temperature of 140. We used post post oak in the video above. We recommend a medium smoking wood or pellet for this cook such as hickory or pecan. Prepare your smoker at a temperature of 250 degrees. Basting brush - I use a Thermoworks Silicone Brush.Instant Read thermometer - Thermoworks MK4 or Chef Alarm.Disposable steam pan or baking (cooling rack) wrapped in foil. ![]()
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