Thanks for checking out this video! If you want to support the channel, make sure to Like and Subscribe. Hit the notification bell as well, that way you know when new content hits the channel. I publish new content weekly. If you are food enthusiast like me, and enjoy sharing your cooks with or getting/sharing some tips from like minded people, you should come over to American Smoke Carnivores on Facebook. This is my group and I'm in there everyday. I'll see you in there! Smoke on!!!
Pro Tip: Less is more! My procedure for the worlds best ham. Unfold the slices of a spiral sliced ham like the pages of a book. Gently heat 1/2 stick butter, to that add 1 cup maple syrup and mix with butter. Take a pasty brush and paint both sides of ham slices with mixture and reassemble ham slices. Fill your Pellet Smoker Tube with wood pellets of your choosing. Turn ham face down on smoker grates and cold smoke ham for two hours using only the Pellet Smoker Tube. After 2 hrs remove ham and place face down on a sheet pan. Put on a pair of latex gloves and smear ham with honey, then sprinkle white sugar on to honey smeared ham allowing sheet pan to catch the excess honey/sugar. Next use a small hand held propane torch to caramelize the honey/sugar mixture. This caramelization can occur quickly, be careful! When you've done this wrap ham in foil and drop In to a Walmart type bag and place in fridge for one to two days allowing the smoke to deepen and mellow. Never heat a ham over 200 degrees....Enjoy!
Your Ham is so inspiring, I'm making three for a family Christmas party tonight, plus a sheet of Texas Twinkies!! Great Job as always Sir! Have you ever considered doing a vid on smoking raw nuts?? I have a bunch of raw hazelnuts I want to do something with. :)
Thanks for that feedback! Good luck on your hams. I have. I’m actually planning a smoked pecan video. After that I’m using the pecans to make a pecan pie! I bet smoked hazelnuts would be awesome.
It's very difficult to find one in my area for some reason. As soon as I do, I will be making several pieces of content focusing on pork belly. Thanks for the question. Stay tuned and smoke on!
I feel your pain on the tri tip. I know there is a Costco in Birmingham, but I’ve never been. My sister has a membership. Sounds like I need to call in a favor.
i like your videos, thanks. You never said how much time between applications of glaze? is it 30 min like the sugar or were you just using temp checks?
I was sort of just going off of feel. I knew how many glazes I wanted to get on before it came off the smoker, and I was just sort of going off of how it looked and what my internal temperature was.
Tonight's the night! A ham magically appeared in my house this evening out of the blue. Details about cooking this bad boy the American Smoke Way (ASW) will be going up for the Carnivores sometime tomorrow or the next day. The Holiday Season is upon us!
Oh yes, I'll be doing this in the next couple of weeks. I'm just waiting for hams to go on sale. I just watched to the end, and that is a beaut! I'll be following your method exactly, but with a different spice profile.
Any time! Thanks for the support. Make sure to share your favorite videos with your friends. That helps the channel grow. Are you in my Facebook group?
Thanks for checking out this video! If you want to support the channel, make sure to Like and Subscribe. Hit the notification bell as well, that way you know when new content hits the channel. I publish new content weekly. If you are food enthusiast like me, and enjoy sharing your cooks with or getting/sharing some tips from like minded people, you should come over to American Smoke Carnivores on Facebook. This is my group and I'm in there everyday. I'll see you in there! Smoke on!!!
Do you have a list of ingredients for this. Going through the video now sitting them down one by one as you say them 😂
Just made this today for my family for Easter. It was a major hit. Black magic accusations were a flyin!
That’s awesome! Are you in my Facebook group? I would love to see a pic if you have some.
Happy Easter. Thanks for watching and smoke on!!!
@@TheAmericanSmoke not in the group but I’ll look for it. I have a great video of it in the smoker.
@danrobeen802 nice! American Smoke Carnivores. I look forward to seeing your posts
Pro Tip: Less is more! My procedure for the worlds best ham. Unfold the slices of a spiral sliced ham like the pages of a book. Gently heat 1/2 stick butter, to that add 1 cup maple syrup and mix with butter. Take a pasty brush and paint both sides of ham slices with mixture and reassemble ham slices. Fill your Pellet Smoker Tube with wood pellets of your choosing. Turn ham face down on smoker grates and cold smoke ham for two hours using only the Pellet Smoker Tube. After 2 hrs remove ham and place face down on a sheet pan. Put on a pair of latex gloves and smear ham with honey, then sprinkle white sugar on to honey smeared ham allowing sheet pan to catch the excess honey/sugar. Next use a small hand held propane torch to caramelize the honey/sugar mixture. This caramelization can occur quickly, be careful! When you've done this wrap ham in foil and drop In to a Walmart type bag and place in fridge for one to two days allowing the smoke to deepen and mellow. Never heat a ham over 200 degrees....Enjoy!
Thanks for the methodology! Smoke on!!!
Dang. I think I just got second hand diabetes just watching this video. That looked amazing
😂
Oh my god! This looks incredible! Always wanted to try one :) I'll be following this vid for sure, cheers for another awesome one!
It was soooo good! Thanks for watching and smoke on!
Yeah buddy! This is on my list to try. Looks amazing!
Thank you Googan!
Your Ham is so inspiring, I'm making three for a family Christmas party tonight, plus a sheet of Texas Twinkies!! Great Job as always Sir! Have you ever considered doing a vid on smoking raw nuts?? I have a bunch of raw hazelnuts I want to do something with. :)
Thanks for that feedback! Good luck on your hams. I have. I’m actually planning a smoked pecan video. After that I’m using the pecans to make a pecan pie!
I bet smoked hazelnuts would be awesome.
Ever see that video where the dudes making a protein shake in a blender?? This reminds me of that with the sugars lol
Nice! Smoke on!!!
Damn that ham looks awesome and I love that area you cook in.. Plenty of room.. Great video sir!!!!!
Thanks for watching brother! My outdoor area is coming along. I’m enjoying it.
Smoke on!!!
DANG! That looks AWESOME, Zach. What was your total cook time?
I can’t really remember exactly. Around 3 hours I believe.
Thanks for watching! Smoke on!!!
What was total cook time? Also how many mins per pound would you say?
4-5 hrs. Allow for 30-45 min/pound. Less time if you have it out of the chamber less than meZ
Doing your recipe for thanksgiving. What state are you in?
I live on the state line of MS and AL
Step 402 - Dispose of meat and serve the sugar!
I would recommend eating the ham. Thanks for watching. Smoke on!!!
Did you do the spiral cut on the ham or did you have Sam do a spiral cut on the ham
I didn’t do it. I believe it was prepackaged before reaching Sams. Pre-cut
Just curious how long the cook took?
Was a total time of between 4-5 hrs. Taking the ham out and adding the sugar slows the process down a bit.
Thanks for watching!
Can you do a pork belly next?
It's very difficult to find one in my area for some reason. As soon as I do, I will be making several pieces of content focusing on pork belly.
Thanks for the question. Stay tuned and smoke on!
@@TheAmericanSmoke We have the pork belly at Costco around me. I can't find anywhere to get a tri-tip though and I have been wanting to try one.
I feel your pain on the tri tip. I know there is a Costco in Birmingham, but I’ve never been. My sister has a membership. Sounds like I need to call in a favor.
My Christian family just accused me of dabbling in black magic after the second glazing at 129 degrees.
Should I play some Carlos Santana?
😂☠️🤣
Definitely
Too much damn sugar!!!!!! You want flavor too not just sweetness
To each their own! Thanks for watching. Happy Holidays and smoke on!!!
Comeon way too much
MERICA
Love the video ❤ what temp are you running smoker ?
It’s not my first rodeo with hams on smoker 🙂 but wanna try you’re way looks so good
They method and recipe are in the description. Thanks for watching! Smoke on!!!
This ham was so good and will not disappoint. Thanks for watching! Smoke on!!!
Great job! I would love to eat that, and most certainly, would not question your effort! Subbed
Welcome, carnivore! Thanks for watching. Smoke on!!!
i like your videos, thanks. You never said how much time between applications of glaze? is it 30 min like the sugar or were you just using temp checks?
I was sort of just going off of feel. I knew how many glazes I wanted to get on before it came off the smoker, and I was just sort of going off of how it looked and what my internal temperature was.
Tonight's the night! A ham magically appeared in my house this evening out of the blue. Details about cooking this bad boy the American Smoke Way (ASW) will be going up for the Carnivores sometime tomorrow or the next day. The Holiday Season is upon us!
Excellent! I like ASW!!! Party on Novi! Party on Zack!
I am definitely trying this!!
It’s so killer! Thanks for watching. Smoke on!!!
Oh yes, I'll be doing this in the next couple of weeks. I'm just waiting for hams to go on sale. I just watched to the end, and that is a beaut! I'll be following your method exactly, but with a different spice profile.
Yeah man! Let me know how it turns out. Join us at American Smoke Carnivores on Facebook.
@@TheAmericanSmoke Already there dude, and yes it's worth the join!
Oh cool! The is for the support
Diabetic ham 😂😂😂😂😂
I need to put an FDA warning on this video!!!
Was that your basic store bought ham?
Yes. From Sam’s. Spiral cut.
Thanks. Love your videos.
Any time! Thanks for the support. Make sure to share your favorite videos with your friends. That helps the channel grow.
Are you in my Facebook group?
No, not really. Haven't done Facebook in years.
Come over anytime. American Smoke Carnivores. Lots of people sharing their cooks and methods. And the occasional joke