Smoked with cherry for 3ish hours and glazed with a cherry bourbon glaze.

  • Varyk
    10·
    6 days ago

    wow yum nice yum wow.

    did you make the glaze?

    • N0MADOPEnglish
      4·
      5 days ago

      I did. I’ve done this recipe before just tweaked the bourbon and preserves amount based off family’s recommendations.

      • Varyk
        1·
        5 days ago

        looks like it turned out great, congrats. I like making my own marinades and sauces, do you add a lot of other ingredients or is it primarily the preserves and burboun?

        I’m always trying to simplify my sauces

        • N0MADOPEnglish
          2·
          5 days ago

          Brown sugar is the predominant ingredient but 1 1/3 cup light brown sugar, 2-3oz bourbon, 1/4-1/3 cup preserves, and 2 oz honey

          And thank you, I thrive on confirmation for my cooking. Usually when I get compliments, I don’t believe them at first and need multiple before I know it was a success. I’m my hardest critique.

    • N0MADOPEnglish
      2·
      5 days ago

      We have pre-cut or spiral hams. Get a little more seasoning and glaze between the cuts then just cut it off the bone. We kept the bone and remaining meat for bab leves soup