RUB; Andy Roo’s Stuff w/No Salt or La Chinata Smoked Paprika
Dr. Pete’s Chipotle Grilling Sauce or Delicae Spiced Peach Soy Glaze
Combine one part Pecan and two parts Oak wood.
Optional, but really good: Original or Teryaki Injectable.
Smoker Directions:
Trim excess fat and skin from ham, mix and inject the injectable of choice, rub with the Rub of your choice, wrap in saran wrap, marinate in fridge 1 to 4 hours. Fire up smoker or grill, with the mesquite/pecan wood smoking, remove saran wrap and place ham in cook chamber. Smoke, for up to two hours at 170 to 250°F, stop smoking at internal meat temperature of 120°F, roast for another 1½ hours at 250–300°F. Coat meat with a nice but light coat of glaze of your choice, finish cooking to internal temperature of 175°F. Re-coat with another fresh light coat of the glaze, wrap in Saran to finish glaze, let rest until ready to serve, maintaining 150°F internal temp. Slice and serve.
Oven or Grill Directions: — No Smoker Wood
Trim excess fat and skin from ham, mix and inject the injectable of choice, rub with the rub of your choice, wrap in saran wrap, marinate in fridge for 1 to 4 hours. Preheat Oven or Grill, remove saran wrap and indirect heat bake at 350°F, until the internal meat temperature reaches 150°F. Coat meat with a nice but light coat of glaze of your choice, finish cooking to internal temperature of 175°F. Re-coat with another fresh light coat of the glaze, wrap in Saran to finish glaze, let rest until ready to serve, maintaining 150°F internal temperature. Slice and serve.
