• 3
  • 18
  • 15
  • 10
  • 1
  • 5
  • 5
  • 5
  • 3
  • 1
  • 3
  • 14
  • 4
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 2
  • 1
  • 1
  • 1
  • 1

Recent Posts

  • @PapaSop This is all I going to do with Ham anymore. Seriously, maybe try some different versions of the glaze but this was amazingly tasty. Plus, the leftover ham is awesome in omelets!

    read more
  • Looks delicious. Very nice.

    read more
  • Glazed Cured Ham

    If you were gifted, or purchased a pre-cooked cured ham and want to try something amazing, take a look (and a taste) at what we did with our ham. All you need is your favorite rub, some Terrapin Ridge Farms Apple Maple Bacon Jam, a stick of butter and a smoker!

    Scoring Ham Glazing Ham Slicing Ham Preparing Ham

    Since this ham is pre-cooked we don’t need to worry about getting it up to any specific temperature, we are just going to smoke it to add some smoke flavor and heat it up to help thicken the glaze and warm the meat.

    Scoring Ham

    With a very sharp knife make thin (about 3/4-1 inch) slices all along the surface in a diamond pattern. This will allow the seasoning and smoke flavor to penetrate the meat more rapidly.

    Rub

    Take your favorite BBQ rub (we recommend something with some sweetness) and fully coat the outside of the ham. If your ham is wet enough you should not need to add anything to keep the seasoning on your meat. If your ham is dry you can add a thin layer of mustard and apply the seasoning to that, the mustard will cook off and leave the seasoning.

    Glaze

    Mix 1 bottle of Terrapin Ridge FarmsApple Maple Bacon Jam with a stick of butter and heat over medium heat while whisking. Once all the better has melted into the jam set aside and allow to cool slightly.

    Smoke

    We are going to smoke this at around 250° for 3 hours, remember, we don’t need to worry about getting it to any specific temperature.

    1st hour will be vents open and no smoke or humidity 2nd hour we will add smoke and humidity Before the 3rd hour you will pull it out of the smoker and cover it with the glaze and then put it back in the smoker/oven With 30 minutes left pull it again and reapply the glaze Give it a final coating when it is done smoking Serve!

    Slice this as thick, or thin as you want. With so much great taste around the first few inches just make sure that everyone gets at least a few slices with some good crust!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Dehydrators Shop waltonsinc.com for Wing Shakes Subscribe to WaltonsTV on YouTube Pro Smoker PK 100 Smokehouse PK 100 Smokehouse Broil King Regal S420 PRO Gas Grill Broil King Grill

    read more

Recent Topics


Who's Online [Full List]

26 users active right now (4 members and 22 guests).
tipembak, Joe1, craigrice, bigwat, twilliams, Brianh, Joe Hell, tim cahill, Meateater1, woodchuck777

Board Statistics

Our members have made a total of 11.2k posts in 1.7k topics.
We currently have 7.6k members registered.
Please welcome our newest member, tipembak.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

32
Online

7.6k
Users

1.7k
Topics

11.2k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.