Author Topic: Smoked Honeybaked Ham  (Read 18262 times)

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Offline CDN Smoker

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Smoked Honeybaked Ham
« Reply #-1 on: October 20, 2016, 12:00:07 PM »
In the evening I search the internet looking for something new to try and found this "Smoked Honeybaked Ham". It's precooked so not so hard.



This is the link to the site where I got the idea.
http://howtobbqright.com/2013/11/17/how-to-smoke-a-honeybaked-ham/

Lots of glaze left over and the sugar blend didn't really stick that good. Need to try something a little different next time



All in all it turned out good, sorry no plate shots as I just kept eating it :(



Some other cook projects.

In my quest for the perfect Yorkshire pudding my latest result.


Not bad but I want BIGGER ;D


de Buyer pan


Removing the bee's wax


Looks well used


My first egg


Over all the egg needed some help but did not stick to bad, this should get better over time

Thanks for viewing,
CDN


"GO JETS GO"

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Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline hikerman

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Re: Smoked Honeybaked Ham
« on: October 20, 2016, 01:05:50 PM »
Hey Drew,
That ham looks tasty! I happen to have a few slices of rye bread.....not doing anything! :D
Your Yorkshire popovwrs look great!!! Much taller than mine. Oooh those are good!
Congrats on your pan! You are going to absolutely love it more and more! ;)

Offline CDN Smoker

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Re: Smoked Honeybaked Ham
« Reply #1 on: October 20, 2016, 01:22:20 PM »
Hi Gene,

How I do my Yorkshire
•   4 eggs measured
•   Milk to measured eggs
•   Flour to measured eggs
•   Pinch of salt
Mix using a hand blender, let sit for 30min then strain
I keep this in the fridge. Oven was 450F will go higher next time.

The larger pop over pan helps.
"GO JETS GO"

MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline Smokin Don

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Re: Smoked Honeybaked Ham
« Reply #2 on: October 20, 2016, 01:46:46 PM »
Ham and pudding look great!!! Don
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I am not aging, just marinating
I think I am starting to age!
http://pelletsmokercooking.blogspot.com/

Offline hikerman

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Re: Smoked Honeybaked Ham
« Reply #3 on: October 20, 2016, 02:00:07 PM »
Hi Gene,

How I do my Yorkshire
•   4 eggs measured
•   Milk to measured eggs
•   Flour to measured eggs
•   Pinch of salt
Mix using a hand blender, let sit for 30min then strain
I keep this in the fridge. Oven was 450F will go higher next time.

The larger pop over pan helps.

Drew, does the chilled batter go directly from refrigeration to preheated pan?

Offline CDN Smoker

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Re: Smoked Honeybaked Ham
« Reply #4 on: October 20, 2016, 03:02:03 PM »
Hi Gene,

How I do my Yorkshire
•   4 eggs measured
•   Milk to measured eggs
•   Flour to measured eggs
•   Pinch of salt
Mix using a hand blender, let sit for 30min then strain
I keep this in the fridge. Oven was 450F will go higher next time.

The larger pop over pan helps.

Drew, does the chilled batter go directly from refrigeration to preheated pan?

I'm always experimenting.

It was in the fridge most of the day, I remixed (wife said don't) and back into the fridge for about 20min

Yes from the fridge to a preheated pan with lard in the bottom. The tins were filled and quickly as possible.
"GO JETS GO"

MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline hikerman

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Re: Smoked Honeybaked Ham
« Reply #5 on: October 20, 2016, 03:50:20 PM »
Hi Gene,

How I do my Yorkshire
•   4 eggs measured
•   Milk to measured eggs
•   Flour to measured eggs
•   Pinch of salt
Mix using a hand blender, let sit for 30min then strain
I keep this in the fridge. Oven was 450F will go higher next time.

The larger pop over pan helps.

Drew, does the chilled batter go directly from refrigeration to preheated pan?

I'm always experimenting.

It was in the fridge most of the day, I remixed (wife said don't) and back into the fridge for about 20min

Yes from the fridge to a preheated pan with lard in the bottom. The tins were filled and quickly as possible.

Thanks buddy! When I do this, I hope my results are at least half as good as yours, and i'll be happy!

Offline Cajunate

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Re: Smoked Honeybaked Ham
« Reply #6 on: October 20, 2016, 04:08:21 PM »
looks great from here! I keep putting off doing Yorkshire but may have to do it soon.
I do a root beer glazed ham a couple of times a year and everyone loves it. I'd suggest you give it a try. If interested let me know and I'll post the recipe.
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Offline SmokinKat

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Re: Smoked Honeybaked Ham
« Reply #7 on: October 20, 2016, 05:23:39 PM »
That Yorkshire pudding is pretty darn respectable, if you ask me!  We always do those with the prime rib roast at Christmas time... drown them in some good beef gravy, and I'm in heaven!!!  :P :P
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Offline ACW3

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Re: Smoked Honeybaked Ham
« Reply #8 on: October 20, 2016, 05:56:15 PM »
Drew,
Plate me up!!  Everything looks good.  I need to try some Yorkshire pudding.  I have never made any before.

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Offline Pappymn

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Smoked Honeybaked Ham
« Reply #9 on: October 20, 2016, 07:36:24 PM »
Looks killer. Regarding your new pan. I did around 7 thin flax seed oil heat-cool cycles. Really changed the color and slickness of the pan.
Pappy

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