A Cut Above-Natural Meats, Beelers-Heluka Spiral Cut Ham
RUB; Andy Roo’s Stuff w/No Salt
GLAZE; Drop Dead Amaretto Cherry and Jalapeno Saus — Blended smooth
Combine one part Pecan and two parts Oak wood.
Smoker Directions:
Lay the Beeler’s Ham on its side and Fan the spirals open, then dust lightly with the Andy Roo’s Stuff seasoning, turn the ham and repeat to finish all sides, wrap in saran wrap, marinate in fridge 1 to 4 hours. Fire up smoker or grill, with the oak/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 1 and a half hours at 250–300°F. Coat meat with a nice but light coat of Cherry and Jalapeno Saus, finish cooking to internal temperature of 165°F. Recoat 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
Follow above, but omit the smoke phase and roast at 250–300° until internal temperature of 165° is reached. Do the re-glaze as above and Slice and Serve.
ENJOY!!
