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Thread: Bourbon Praline Smoked Ham

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    Bourbon Praline Smoked Ham

    For those who asked

    * 16 lb Boneless ham
    *1 cup Brown Sugar
    *1 stick of butter
    * 1/2 cup chopped pecans
    *1/4 Bourbon We used Jim Beam and I could tell the difference in flavor over cheap bourbon
    *18 oz apple juice approx. 2 oz is reserved for the glaze

    1) Place ham on wire rack in foil pan add 8 oz of apple juice 2) Place ham in 250 degree smoker I used Pit Boss Competition pellets
    3) Cook ham until 130 degrees internal temperature 4) Melt 1/2 stick butter in sauce pan over medium heat
    5)Add brown sugar and stir until mixed 6) Add bourbon to sugar mixture and continue to cook off alcohol about 3-4 minutes I went to a soft boil stage to thicken it some
    7) Remove from heat and stir in pecans 8) Add remaining butter and continue to stir until melted
    9) Pour in 2 oz of apple juice thats about 1/4 cup 10) Brush bourbon praline glaze over ham when internal temperature is 130 degrees
    11) Continue to cook until internal temperature is 140 degrees 12) Rest ham 10-15 minutes before carving

    * Add extra apple juice as need in pan during smoking
    Last edited by Broncosfan; 11-28-2019 at 09:35 PM.

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    ədˈminəˌstrātər hawgrider's Avatar
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    Oh hell yeah! That sounds outstanding!
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    Quote Originally Posted by Broncosfan View Post
    For those who asked

    * 16 lb Boneless ham
    *1 cup Brown Sugar
    *1 stick of butter
    * 1/2 cup chopped pecans
    *1/4 Bourbon We used Jim Beam and I could tell the difference in flavor over cheap bourbon
    *18 oz apple juice approx. 2 oz is reserved for the glaze

    1) Place ham on wire rack in foil pan add 8 oz of apple juice 2) Place ham in 250 degree smoker I used Pit Boss Competition pellets
    3) Cook ham until 130 degrees internal temperature 4) Melt 1/2 stick butter in sauce pan over medium heat
    5)Add brown sugar and stir until mixed 6) Add bourbon to sugar mixture and continue to cook off alcohol about 3-4 minutes I went to a soft boil stage to thicken it some
    7) Remove from heat and stir in pecans 8) Add remaining butter and continue to stir until melted
    9) Pour in 2 oz of apple juice thats about 1/4 cup 10) Brush bourbon praline glaze over ham when internal temperature is 130 degrees
    11) Continue to cook until internal temperature is 140 degrees 12) Rest ham 10-15 minutes before carving

    * Add extra apple juice as need in pan during smoking
    Slippy Approved x10!

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    Leftovers today. Made grilled ham and cheese on sourdough on the bbq grill. Excellent!!!!!!!

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