The only Christmas Ham i ever Make | Doubles Smoked Brown Sugar Coffee Rubbed | UPDATED 2024
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- Опубликовано: 19 дек 2024
- The only Christmas Ham i ever Make | Doubles Smoked Coffee Rubbed | UPDATED 2024
It's all about showing you the only Christmas ham recipe I ever make. This is updated for 2024, new and improved. Christmas Ham 2024 is double smoked Coffee Rubbed. Sweet perfection.
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✅✅✅✅✅✅✅✅SHOW NOTES✅✅✅✅✅✅✅✅
Ingredients:
1 bone-in, spiral-sliced ham
1/2 cup Maxwell House coffee
1 cup brown sugar
Olive oil (optional, as needed for a binder)
Ingredients for mopping sauce:
1/4 cup water
1 can of pineapple rings (or chunks)
1 cup of brown sugar
Honey (optional, for the mopping sauce)
Instructions:
1. Prepare the Coffee Rub:
In a bowl, combine 1/2 cup of ground coffee with 1 cup of brown sugar. Mix thoroughly, breaking up any clumps of brown sugar until well incorporated.
2. Prep the Ham:
Dry off the ham carefully, ensuring the spiral slices remain intact.
Place a rack in a baking tin, then situate the ham on the rack.
3. Apply the Rub:
Rub the coffee and brown sugar mixture all over the ham.
If the ham appears dry, lightly brush it with olive oil to help the rub adhere.
Allow any excess rub to fall into the tin, which will be used later.
4. Preheat the Smoker:
Load your smoker with competition blend pellets and preheat to 275°F.
5. Smoke the Ham:
Once preheated, place the ham in the smoker.
Smoke until the internal temperature reaches about 120°F.
6. Add Moisture:
At around the two-hour mark, when the internal temperature is about 70°F, add a quarter cup of water to the bottom of the tray and loosely cover the ham with foil to retain moisture and speed up cooking.
7. Make the Mopping Sauce:
Blend one can of pineapple rings with 1 cup of brown sugar and a drizzle of honey (if using) to achieve an applesauce consistency.
8. Mop the Ham:
Once the internal temperature reaches 120°F, remove the foil and begin to baste the ham with the mopping sauce.
Increase the smoker's temperature to 450°F and continue to baste until the ham reaches a rich color and an internal temperature of about 140°F.
9. Final Basting:
After achieving the desired color and temperature, pour the remaining mopping sauce over the ham for a final touch of flavor.
10. Rest and Serve:
Allow the ham to rest briefly before slicing.
Serve and enjoy the complex flavors of your double-smoked ham.
Enjoy your flavorful, double-smoked ham!
Chef Tommy, you are the man.
Enjoy the holidays and be safe.
JT
Gorgeous sweet and savory ham! That combination of rub and mop sauce sounds fantastic👍😊
Excellent ham, Tommy! All those flavors mixed together, mopped together, I can only imagine how tasty that ham is!👍😋😋😋
D’Ham that looks good! Great stuff Tommy!
Cheers my man.
Damn that looks delicious. How much honey did you use? Thx. ken
The ham looks very delicious Tommy. At the end when you were pouring the sauce from the pan it looked like a Volcano Ham. Definitely a great recipe to keep. Have a wonderful weekend Tommy and CHEERS!!!!
Thanks for that Coffee.... I just emailed you. Cheers
Notice that you went with a pellet smoker now vs the Gravity Masterbuilt. Why the change and could we use the Gravity Series Masterbuilt?
@@bobbytran2926 100% the MB would be perfect for this recipe
Never would have thought of coffee for a ham, love it on beef. Will have to give that a try because it looked awesome. Thanks Tommy!
Very awesome looking ham there Tommy - Merry Christmas! - Cheers!
Only 17 cooking days left until Christmas! - lol
Love double smoked ham for Christmas!
You had me at fugazy. Merry Christmas my friend say hi to Molly 🐶. 🎄🎅🏻☃️
That's a killer ham, Tommy ! Amazing job and the flavor with that coffee rub . Sure, to please ! Another Banger at the Shack 🔥🔥. Cheers brother have a great weekend 🍻
Another great cook,I will give this recipe a try on Christmas.Great job Tommy Merry Christmas to you and your family
I'm not much of a ham man Tommy, but DAMMIT, that looks delicious!!
Merry Christmas Bud! That ham looks magnifico. And you are so right about the coffee flavor not being dominant, just a great supporting element. Much like we Texans like to add unsweetened cocoa powder to our Chili or Chili Colorado, moles, etc. Another depth of flavor. Also, have you ever fried a spiral ham in the ol' turkey fryer? Great too, and can be done b4 or after the turkey. We prefer before (mainly for snacking purposes) but that also adds a little more to the turkey flavor. But the reverse is also true.
Let's Gooooooo Tommy 🔥🔥🔥🔥
Beautiful
Thanks-
Excellent looking ham. Hope you have a Merry Christmas and Happy Holidays. Cheers, Tommy! 👍👍✌️
Merry Christmas to you and yours.
you forgot the honey. ham looks good
Hey Tommy does that ham have to be a spiral ham can I use a regular ham???
wow, looks awesome, I am blind in one eye and can't see out of the other but how much honey did you use
Correct me if I'm wrong, but I didn't see you use any honey 🤔
Just got my XT. Built it. Turned it on to do the initial burn in. Without even starting it the grill temp is reading 190f and the the current temp in florida is 66f. I dont know what to do. Reddit is saying it takes weeks to get through to support. Anyone else have this problem?
have you checked the facebook groups??
@thegalleryBBQ not on Facebook. I thought it may have been a loose connection. Ended up taking the controller off and unplugged everything. Plugged everything back in and now it works. No clue what I did to fix it.