Bob Sykes Bbq
1724 9th Avenue North
Twice Smoked Ham
First Lets talk about the type of Ham we are smoking. This is 100 % cured fully cooked ready to eat. Just like what you put in the oven.
You can put a lot of extra flavors in cured Ham by adding different rubs and glazes.
First we start by placing the ham in the bottom of an aluminum pan with a piece of foil underneath. (placing in the pan we can temper the heat). DO NOT WANT TO RECOOK.
Rub the Ham with CYM mustard ( others are ok too).
This acts as a binder to give us a sticky surface to adhere our Rub. The rub today is Black Pepper, Garlic, Rosemary, Ground cloves. Next pour 4 to 6 oz of Pineapple juice in the bottom.
Place on the grill at 225 degrees for approx. 2 ½ hours. Allowing the smoke to build in the meat.
The last ten minutes add your glaze.
Today we are using Molasses, brown sugar, and Bob Sykes BBQ sauce.
Butts or Shanks: Shanks are usually discounted.
Three types of Ham: Fresh , Dry Cured , Wet Cured.
Spiral Slice or Cross Hatch with a sharp knife.
2 Tbsp Rosemary and Garlic, 1 Tbsp Black Pepper, ½ Tbsp Ground Cloves
6 0z Molasses
4 oz Bob Sykes BarB-Q Sauce
GDA Cooking - January 13, 2014