Manual Char-Griller AKORN Kamado Kooker - 16620 (page 20 of 24) (English)

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OM16620 C.2 ™ & © Char-Griller / A&J Mfg. 20

SMOKING RECIPES

DOUBLE SMOKED HAM: (set-up grill for smoking - see above) Indirect heat, low/slow cooking)

A fully cooked Ham or partially cooked ½ shank variety or shoulder variety (water added can be used, if it does

not exceed 23% water added product. Pre-smoked with hickory works best.

Update: Use full shank ham if you want. Uncooked ham works well too. Don't limit yourself to ham

Glazing Sauce:

 Blend ingredients in sauce pan with wire whip. Heat slightly into viscous, thick sauce.

½ cup brown sugar

¼ cup maple syrup (use dark grade B real maple syrup if available)

¼ cup honey

2 Tbsp cider vinegar

1 – 2 Tbsp Worcestershire sauce

2 Tbsp instant coffee granules (use a good brand because it makes a difference)

1 Tbsp dry ground mustard

2 Tbsp orange juice concentrate (a good brand provides better flavor)

 Score skin of ham ½” deep in crisscross diamond pattern to allow glazing sauce to penetrate ham. Place

ham (un-glazed) into a shallow roasting pan or roasting rack. Add pineapple and cherries if desired on the

outside when starting glazing process. Do not tent.

 Place water soaked hickory or pecan chunks on coals 5 mins before putting ham on allows max smoke

flavor. This is the second cook cycle, the first being the one the processor used. If more smoke flavor is

desired, place ham in freezer for 1 to 1 ½ hrs prior to cooking to allow outer edges to start to freeze. Go

easy on procedure; don’t want ham frozen hard!

 Use a drip pan filled ¾ full when cooking, filled with 50/50 mix of water & orange juice.

 Cook @ 275°- 300° for 25 to 30 mins per lb. Baste with glazing sauce last hr of cooking time. Continue

cooking until ham reaches a max 140° internal temp. Do not overcook.

 Remove & allow to sit covered for 20-30 mins before carving. Internal temp will continue to climb to 145°

after removing from KAMADO KOOKER™. This way, ham will retain moistness and flavor.

Blog Update: Remove ham from grill at 135° internal, even if an "uncooked" ham. 135° internal will carry the

ham to 145° internal while it rest double wrapped in heavy duty foil for an hour or so. Seals juices in and

keeps ham from starting to dry out during resting period. Start cooking at 225°. Let it creep to 250° to 260°.

The 275° suggested temp is a bit too high, in my opinion. Spiral cut ham dries out easily.

Baste ham with glazing sauce every 10 to 15 mins during the last hr of cooking time. Glazing compound will

burn, start glazing the ham at 120° and will only have to apply glaze twice at 30 min intervals. Then you won't

lose cooking time trying to apply it every 15 mins. Two applications of glaze will do if you get it into the cut

areas. Secret is plenty of smoke and real maple syrup & granular coffee crystals in the glazing sauce.

SWEET KISS of DEATH INJECTABLE HAM MARINADE: takes the ham up 3 notches

Ingredients: 1 Cup of Good clean water (if your city or well water has an offensive taste, use bottled water)

1 Cup of light Karo syrup (make sure it is light Karo brand syrup)

1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference)

2 TBS of Watkins brand Butter Pecan extract

1 TBS of Rum extract (again, I used Watkins because of the better taste than store bought)

1 tsp of Orange extract

1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run)

Directions for blending:

 In medium size sauce pan add water, Karo syrup & Amaretto. Stir frequently & heat slowly to avoid scorching

syrup

 Add remaining ingredients, stir & heat slowly. When color is uniform & smooth, remove from stove. Cool to rm

temp

Directions for use:

 Wrap ham in 2 layers of plastic wrap before starting the injection process.

 Using a marinade hypodermic syringe, inject at least 2 fluid oz, up to 3 oz, per lb of meat in a grid pattern

evenly throughout entire ham. Use “Double Smoked Ham” recipe above.

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Char-Griller AKORN Kamado Kooker - 16620 Manual

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