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Author Topic: Ham on the PBC!  (Read 5356 times)

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Offline Pit Barrel Cooker Co.

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Ham on the PBC!
« Reply #-1 on: October 16, 2013, 03:04:57 PM »
Hey everyone, I know we have all been curious about a ham on the PBC so one of our loyal fans cooked one up last weekend! It was a pre cooked ham, he cooked it for an hour wrapped in foil on the grill grate and then unwrapped glazed it with a raspberry jalapeno jam and placed it back on the grill grate for an additional 20 minutes. In his own words it was "to die for". Thanks for sharing the info and pics Brandon!

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Offline sliding_billy

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Re: Ham on the PBC!
« on: October 16, 2013, 03:06:40 PM »
Looks real good.
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Offline Pappymn

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Ham on the PBC!
« Reply #1 on: October 16, 2013, 03:22:36 PM »
That does look excellent.
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Offline Ka Honu

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Re: Ham on the PBC!
« Reply #2 on: October 16, 2013, 05:10:41 PM »
Finally!  I've got a precooked ham thawing in the fridge - may try it later in the week.  Was thinking of more time "naked" to get some charcoal/smoke highlights.  Any ideas?
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Offline HighOnSmoke

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Re: Ham on the PBC!
« Reply #3 on: October 16, 2013, 05:20:22 PM »
Looks really good and that raspberry/jalapeno mixture sounds interesting!
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Offline Pam Gould

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Re: Ham on the PBC!
« Reply #4 on: October 16, 2013, 05:26:39 PM »
I make peach/jalapeno.. absolutely fabulous on any pork, chicken, ham and Philadelphia cream cheese.  .☆´¯`•.¸¸. ི♥ྀ
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Offline HighOnSmoke

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Re: Ham on the PBC!
« Reply #5 on: October 16, 2013, 07:33:41 PM »
Quote from: Pam Gould on October 16, 2013, 05:26:39 PM
I make peach/jalapeno.. absolutely fabulous on any pork, chicken, ham and Philadelphia cream cheese.  .☆´¯`•.¸¸. ི♥ྀ

Pam will you share the recipe? Thanks!

Mike
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Offline muebe

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Re: Ham on the PBC!
« Reply #6 on: October 16, 2013, 07:44:24 PM »
Wow! Glad some one gave it a go!

Looks great!
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Offline Smokin Don

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Re: Ham on the PBC!
« Reply #7 on: October 16, 2013, 11:43:59 PM »
Quote from: HighOnSmoke on October 16, 2013, 05:20:22 PM
Looks really good and that raspberry/jalapeno mixture sounds interesting!
I was going to say the same thing!!! Don
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Offline Sweetbread

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Re: Ham on the PBC!
« Reply #8 on: October 17, 2013, 11:26:26 PM »
Looks amazing and gets me excited for the upcoming Holidays!  I'm definitely going to have to try this!
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Offline mikecorn.1

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Ham on the PBC!
« Reply #9 on: October 18, 2013, 11:21:27 AM »
Looks outstanding.


Mike
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Offline drholly

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Re: Ham on the PBC!
« Reply #10 on: October 19, 2013, 02:47:54 PM »
Quote from: Ka Honu on October 16, 2013, 05:10:41 PM
Finally!  I've got a precooked ham thawing in the fridge - may try it later in the week.  Was thinking of more time "naked" to get some charcoal/smoke highlights.  Any ideas?

Did you get a chance to try it? I was thinking the same re: more "naked" time.
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Offline Ka Honu

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Re: Ham on the PBC!
« Reply #11 on: October 19, 2013, 03:06:11 PM »
I copped out and used my new A-Maze-N smoker tube on the RED instead.  Came out good but would have been better with hickory pellets (I think I have an oak blend).
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Offline jabby

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Re: Ham on the PBC!
« Reply #12 on: October 20, 2013, 09:13:44 PM »
Perfect timing. My wife just asked about this, I'll be trying this in the near future.

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Offline drholly

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Re: Ham on the PBC!
« Reply #13 on: October 28, 2013, 10:08:59 PM »
I have to confess - I started this with a question - has anyone done a ham on the PBC? OK - I finally did one myself. My local grocery had a picnic, bone in for $1.99 a pound. I picked up a 9 pounder for a good price. This is a pre-cooked - so, I just have to get it to a good temp without drying out.

I started it in a foil pan with some apple juice and covered with some aluminum foil. Rubbed with FS&B. Let this go for about 45 minutes. I wanted to keep the ham moist, but I wanted to give it some charcoal / smoke time. I set the PBC up with a full basket of charcoal along with some hickory and apple chunks.

After 45 minutes I took the aluminum foil off and started basting every 10 - 15 minutes with a cherry, pear, pineapple sauce. I pulled the ham at about 90 minutes and let it rest. The final temp was about 145*

Served with scalloped potatoes, steamed vegetables, and fresh baked bread. Very nice. Rendering the bone right now for some ham stock.



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