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In this instructable, I would like to show how to:
1) Remove the fat cap from a picnic ham.
2) Debone a ham.
3) Make a simple Teriyaki Marinade (which I will later turn into a glaze)
4) Tie a picnic ham
5) Soak and package wood chips to smoke the ham
6) BBQ low and slow for about 6 hours until meat is 180 degrees.
What you will need:
A water smoker (or a set up for indirect grilling)
A Picnic Ham ( I used about a 10 lb picnic ham before boning)
A sharp knife
Cotton butchers twine
Charcoal
Large Freezer bag & a bowl to put it in
For the marinade:
10 oz bottle of soy sauce
1/2 Cup Dry Sherry
1/2 Cup white vinegar
1/4 Cup Worcestershire sauce
3 garlic cloves put through a press
2 Tablespoons Onion Powder
To add to the marinade to turn into a glaze:
1/2 Cup ketcup
1/2 Cup sugar
2 Cups of wood chips soaked and made into foil packets (I used Jack Daniels Chips)
1) Remove the fat cap from a picnic ham.
2) Debone a ham.
3) Make a simple Teriyaki Marinade (which I will later turn into a glaze)
4) Tie a picnic ham
5) Soak and package wood chips to smoke the ham
6) BBQ low and slow for about 6 hours until meat is 180 degrees.
What you will need:
A water smoker (or a set up for indirect grilling)
A Picnic Ham ( I used about a 10 lb picnic ham before boning)
A sharp knife
Cotton butchers twine
Charcoal
Large Freezer bag & a bowl to put it in
For the marinade:
10 oz bottle of soy sauce
1/2 Cup Dry Sherry
1/2 Cup white vinegar
1/4 Cup Worcestershire sauce
3 garlic cloves put through a press
2 Tablespoons Onion Powder
To add to the marinade to turn into a glaze:
1/2 Cup ketcup
1/2 Cup sugar
2 Cups of wood chips soaked and made into foil packets (I used Jack Daniels Chips)
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Signing UpStep 1Combine marinade ingredients
In a bowl, combine a 10 oz bottle of say sauce, 1/2 Cup dry sherry, 1/2 Cup vinegar, 1/4 Cup worcestershire sauce, 3 garlic cloves put through a press (or smashed with the side of a knife and completely minced) and 2 Tablespoons of onion powder. Put the marinade on the side while you de-bone the picnic ham.
NOTE: You may be saying that this is going to be way too salty. Don't worry. Unlike a dry rub which contains salt, meat absorbs marinade at a much lower rate. Your wet marinades have to be much stronger than your dry rubs.
NOTE: You may be saying that this is going to be way too salty. Don't worry. Unlike a dry rub which contains salt, meat absorbs marinade at a much lower rate. Your wet marinades have to be much stronger than your dry rubs.
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The only change I'll make is to leave the ham in. Presentation won't matter as we'll eat buffet style and I agree with Mhbaben - there is sooo much flavor in the bone - I'd hate to leave it out!
Thanks for the instructible!!
Calico