Smokehouse Handbook by Jake Levin

Author:Jake Levin
Language: eng
Format: epub, pdf
Tags: how to build a smokehouse;how to build a smoke house;meat cooking;DIY fire pit;smoked brisket;smoked salmon;smoked ribs;Cooking techniques;cold smoking;hot smoking;pit roasting;roasting;smoked fish;smoking;smoking on grill;smoking meat;how to smoke meat;smoke roasting;smoke braising;barbecue technique;barbecue trend;what wood do i use for smoking;what wood do i use to smoke
Publisher: Storey Publishing, LLC
Published: 2019-04-01T16:00:00+00:00

Holiday Ham (and Hocks)

Serves 15 people

This is the recipe I used for our first Christmakkah ham, when I (sort of) smoked it in our oven. I still use this brine for our Christmas ham every year, only now I smoke it in our smokehouse — much better than trying to smoke in a city apartment oven. The flavor this brine brings to your ham (or hocks) is very traditional. The ciders help to sweeten it and the cloves add that classic holiday ham flavor. If you have a smaller ham, you can smoke this on your kettle grill; you can also use a hot-smoke drum smoker or an aboveground pit.

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