This beautiful 19 pound Berkshire ham was meticulously prepared for a local customer.
We applied spicy brown mustard to the entire ham, acting as a binder. Backdraft and Fiesta Spices coarse ground black pepper provided the spice!
The meat was slowly smoked for 2 hours before spritzing with a mix of apple cider vinegar and chicken stock. She was then wrapped, ensuring a tender juicy ham!
The ham was pulled at 130 degrees internal temperature for application of glaze. The 🍒 Cherry RC Cola glaze was slathered on for a caramelized finish under high heat.
Pulled at internal temperature of 140 degrees and set to rest before slicing.
Ingredients for Glaze
Cherry RC cola
Whole cloves
1/4 cup honey
1/4 cup spicy mustard
2 tbsp apple cider vinegar
1 tsp cinnamon
1 tbsp code 3
1 tsp ginger
All cooked in a sauce pan to reduce.
Recipe provided by @stevensmoked from Instagram
