Hi to all. Apologies for the long post but the intro is needed to clarify what I want to achieve. I have a big party on the 21st, and want to impress them with home made glazed ham. Usually, I buy a ham from the supermarket and rotisserie it on my Weber and applying the glaze towards the end. Using the advise found here, I mastered the sausage and bacon making with great success, but my first ham was somewhat dry. I applied a mixture cure (no herbs or sugar), cured it for a week, and then smoked it in a Weber smoker at 220 F. I applied the glaze at the end. It did taste like a ham but was a drier than the ones bought at the store and rotisseried. So, here I go for the 2nd attempt. The objective is to finish the ham a couple of days before the party, and then rotisserie it and glaze it on the day of the party.
1. Buy the meat, calculate the cure necessary, calculate a 6% injection brine mix and so on. What spices and sugar (if any) do you think will turn this into a traditional holiday ham?
2. Cure for a week, and then smoke it using apple wood at 220 F. What internal temp should I aim for, since it will be finished on the day of the party (the objective is for a moist ham)
3. Rotisserie on the Weber grill and apply the brown sugar/orange juice glaze. What internal temp should i aim for (again, avoid drying the ham)
4. If you kind souls spot an error in the process, please do let me have your suggestions.
Thank you all
Andreas