Hamming it up for Christmas

by zydecopaws on December 26, 2009

This year I cooked Christmas dinner twice, once on Christmas Eve and again on Christmas Day. Christmas Eve’s dinner was cooked in the house so I won’t discuss it here other than to say that everybody suffered late in the day from too much of a traditional turkey dinner.

Christmas Day was all about the ham on the WSM. Oldest daughter was so desperate for ham on Christmas that she bought one and brought it over. Not being one to disappoint, I rubbed it with mustard, brown sugar, a bit of rib rub, and some ground cloves. On the WSM it went surrounded by sweet potatoes (Pigdog was nowhere in sight yesterday), and after about 3 hours at 220°F with some nice apple smoke wood, this is what it looked like.


During the cooking process it was basted regularly with a mixture of water, brown sugar, molasses, corn syrup, honey, mustard, and ground cloves. Since it was a spiral-sliced ham, all that ran into the inside and made for a nice light bark around the outside of the ham.


The end result was one of the best hams we’ve had in a long time. The combination of smoke flavor and the rub/baste mixture made for a tasty meal. If there was any problem at all, it’s that there weren’t very many leftovers for the rest of the week, and people are already conspiring to sneak off with some when others aren’t looking. I guess I should take this as high praise.

I’d also like to take this opportunity to wish all of my readers a wonderful holiday season. Regardless of what you celebrate, may you all be a truly blessed as I feel this year.

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