Dinner tonight will be spiral sliced ham, crockpot fresh green beans and sous vide garlic potatoes.
This is a 10-pound ham that I picked up from Walmart. I coated the outside with Honey Dijon mustard and then gave it a light
seasoning of Killer Hogs The BBQ Rub. I put it in the Green Mountain Grill Davy Crockett at 225. I am burning applewood pellets.
I will cook it for 2 hours at 225 and then wrap it in foil until it reaches an internal temperature of 135, then I will glaze it.
Here it is glazed with Chris Lilly’s Spicy Apricot and then put back into the smoker until it reaches an internal temperature of 140.
I need to note that when I wrapped the ham I used 4 tablespoons of the glaze mixed 1 cup of organic chicken broth.
After 4 hours, the ham is done. I will cover it and let it rest until the sides are ready.
My delicious plate of goodness!
Very delicious dinner! Ham was moist, tender, with a nice smoke profile.
Since the Chris Lilly glaze is all over the internet, I will save anyone who wants to try it by posting it here instead of you searching
for it. The recipe is also in his book Fire and Smoke A Pitmaster’s Secret which you can get on Amazon.
1/2 cup apricot preserves
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon powder
1/8 teaspoon sage flakes
1/16 teaspoon ground cloves
If you haven’t tried this glaze I highly recommend it. I have also used it on ribs and it is excellent!
