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Cherry Ham
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Alien BBQ
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Location: Roswell, New Mexico

PostPosted: Tue Dec 05 06 9:17 am    Post subject: Cherry Ham Reply with quote

Cherry Ham
Are you ready for a natural combination that taste great! Then you will be happy when you sink your teeth into this cherry ham. The saltiness of the ham and the natural sweetness of the cherries go great together and will make a memorable meal this holiday season.

Ingredients:
10 lb. Shank Ham
1 tbsp. Peppery Mustard seasoning mix
16 oz. Country Cherry pie filling
1 tbsp. Chipotle seasoning mix
1 tbsp. Rosemary garlic seasoning mix
1 tbsp. Fresh ground pepper
1 tbsp. Chinese 5 Spice
4 tbsp. Demerara Sugar





In a bowl, mix all of the dry ingredients together and rub completely over the ham until it is well covered.



Once the ham is covered, place the ham in a disposable pan and apply the cherry pie filling with a basting brush. We are using “Country Cherry” filling because it is natural tasting and is not as sweet as a normal cherry filling.




Once the ham is covered, place in a preheated smoker set at 225 degrees. Cook the ham to an internal temperature of 165 degrees. Approximate cooking time is ˝ hour per pound. *** Ham is dense enough meat to give you a 10 degree bump in temp when resting. You may choose to pull the ham at 155 degrees and allow the temp to bump to 165 while it is resting and allowing the juices to redistribute back into the meat. Be careful not to allow the cherry glaze to burn in the smoker. Tent the ham with foil if you believe it may burn.


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ChefBubbaQ-ardee



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Location: Asheville, North Carolina

PostPosted: Mon Mar 26 07 3:43 am    Post subject: Reply with quote

Wow, this looks good!!!! Idea
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Sir Ashine
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PostPosted: Mon Mar 26 07 4:49 am    Post subject: Reply with quote

LOOKS GREAT!!!!!

What else do you think you could use the cherry filling on?
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skybob
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PostPosted: Mon Mar 26 07 9:43 am    Post subject: Reply with quote

You could make a cherry cheesecake for dessert, that's top off the meal.
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Reggae Q
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PostPosted: Wed Feb 27 08 11:58 pm    Post subject: Reply with quote

This is a cooked ham, correct. So, basically we're just heating, correct?
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Teleking
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PostPosted: Thu Feb 28 08 12:59 am    Post subject: Reply with quote

Why not wrap in cheese cloth after applying the cherry filling to keep from burning!
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c crane
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PostPosted: Fri Feb 29 08 6:46 am    Post subject: Reply with quote

This may be a stupid ?, but do you use alot of smoke since the ham is already smoked?
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Teleking
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PostPosted: Fri Feb 29 08 9:52 pm    Post subject: Reply with quote

c crane wrote:
This may be a stupid ?, but do you use alot of smoke since the ham is already smoked?


I smoked a smoked ham at Christmas and was absolutely amazed at how much more smoke flavor that it took. Probably the best tasting ham I have ever had and don’t think I can go back to the oven.
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Carpetride
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PostPosted: Thu Mar 13 08 10:12 am    Post subject: Reply with quote

That looks fantastic, I think I will try your recipe for Easter. Did you use Cherry wood as well or...?
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Alien BBQ
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PostPosted: Thu Mar 13 08 12:54 pm    Post subject: Reply with quote

I believe I used plum, but it has been a while.
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Reggae Q
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PostPosted: Fri Mar 14 08 12:44 pm    Post subject: Reply with quote

Alien...You're basically just warming, correct? It's an already cooked ham right?

Also, as the person below me said, any reason to not try a cheese cloth?
I don't really see it burning since it's such a quick smoke but there's a lot of sugar in it and I was thinking it would hold the cherries on better.

Thoughts?
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Alien BBQ
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PostPosted: Fri Mar 14 08 12:59 pm    Post subject: Reply with quote

The last photo is when it came out. Think cheese cloth would pull off some of the glazing. Cooking the sauce along side of the meat in a separate container would allow it to thicken and acquire the smoke flavor. Then just apply it at the end.
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Reggae Q
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PostPosted: Sat Mar 15 08 6:09 am    Post subject: Reply with quote

Thanks alien. I'm gonna give this one a shot. The ham is already cooked, right?
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Alien BBQ
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PostPosted: Sat Mar 15 08 7:22 am    Post subject: Reply with quote

Yes...
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Carpetride
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PostPosted: Sun Mar 23 08 10:30 pm    Post subject: Reply with quote

Imitation is the greatest form of flattery!

I didn't do it exactly like yours but tried to stay pretty close. I couldn't find the same ingredients so I improvised a little here and there.

Thank you for sharing what looks to be a wonderful recipe.

http://img.photobucket.com/albums/v684/carpetride/IMG_2704.jpg

http://img.photobucket.com/albums/v684/carpetride/IMG_2707.jpg
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polock
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PostPosted: Wed Nov 19 08 8:46 am    Post subject: Reply with quote

gonna try it for turkey day, don't let me down Smile
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Florida Pete
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PostPosted: Mon Dec 22 08 8:32 am    Post subject: Cherry Ham Reply with quote

Alien,
I tried your Margarita Chicken with huge success. Gotta try the ham for Christmas!
Pete
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billr
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PostPosted: Sat Nov 28 09 5:07 am    Post subject: Reply with quote

BTW, I made this yesterday and everyone loved it!

I didn't have quite the spices Alien used, so I kinda just went with what I had. One change I made was to whiz up about a dozen cloves in a food processor, I added a little more of the rub to that, about half the can of cherries and a shot of brandy, gave all that a spin. The goo was nice and thick and stuck really well.

I need more occasions to make this ham!
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Alien BBQ
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PostPosted: Sat Nov 20 10 2:41 am    Post subject: Reply with quote

I noticed that some of you did a spiral ham. You can coat in between the slices but keep an eye on the ham, They have a tendency to dry out faster than a non-cut ham.
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vermont bbquer
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PostPosted: Wed Nov 24 10 6:49 am    Post subject: Reply with quote

Alien BBQ wrote:
The last photo is when it came out. Think cheese cloth would pull off some of the glazing. Cooking the sauce along side of the meat in a separate container would allow it to thicken and acquire the smoke flavor. Then just apply it at the end.


Would this recipie work on a fresh piece of meat? Do you cook just the cherry sauce seperatly? Applying all the other ingrediants as the rub?
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