Set your holiday ham apart from the norm this year by injecting it with Great Lakes Christmas Ale, lightly smoking it with a Weston Smoker, glazing it with more Christmas Ale, then slicing it with a Weston Meat Slicer. The result will be a perfectly moist, perfectly smoked, perfectly spiced, and perfectly sliced ham.
- Ingredients -
3 pound bone-in ham (pre-cooked)
Rub
3 tablespoons melted butter
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon dry mustard
1 teaspoon black pepper
Marinade
1 cup
Christmas Ale
Glaze
1/2 cup
Christmas Ale
1 cup brown sugar
Applewood smoking chips
- Tools -
Weston Smoker
Weston Marinade Injector
Weston Game Processing Knife Set
Weston Meat Slicer
Preheat your
Weston Smoker to 200 degrees F. Soak your wood chips for a half hour.
While the smoker preheats, prepare the ham. Use a basting brush to cover the ham with butter, then cover the outside of the ham completely with the rub.
Inject the ham with about a third cup of the Christmas Ale marinade with a
Weston Marinade Injector.
Fill the water bowl of the Weston Smoker and place the wood chips into the smoking box. Place the ham onto a rack of the smoker and smoke for 2 1/2 hours at 200 degrees. Inject it every half hour or so with the remaining Christmas Ale marinade.
Just before the ham has finished smoking, pour Christmas Ale and brown sugar into a small sauce pan over low heat. Stir continuously until the sugar has dissolved and you're left with a thick syrupy glaze.
Remove the ham from the smoker. Use a basting brush to completely cover the outside of the ham with the glaze.
Use the
Weston Knife Set to remove the bone from the ham.
Finally, use a
Weston Meat Slicer to cut the ham into slices of your preferred thickness, and serve.
