00:00My name is John Barker aka your grandma's favorite pit master. This is
00:04Skull and Mortar and I'm gonna show you how to make those store-bought hams pop
00:09a little bit harder. Let's go.
00:17Guys this ham is already cooked so what we're gonna do is the double smoke. Why
00:22leave it as it is when you can up the game a little bit, up the ante and get
00:26an extra delicious ham. It's not hard. It came with this brown sugar maple glaze.
00:32We're not gonna use this. We're just gonna, I don't know where I got maple from.
00:35I think I just made that up but we're gonna get that the out of here.
00:39I want to use, I want to add a little spice on mine so I'm gonna use the hot
00:43barbecue rub from Killer Hogs. Now we have tons of good rubs that would go perfect
00:47with this at skullandmortar.com but we're gonna switch it up a little bit today
00:51especially because everybody acts like I pitch that stuff way too much. I'm gonna
00:54take some vegetable oil spray and I'm just gonna give it a light coating and
00:59this is gonna help my rub stick, right? Now if you find that you got like a ham
01:06that's been really seasoned or soaking or something you can rinse it off but this
01:10ham to me is pretty bust in so we're gonna go ahead and go and we're just gonna
01:14hit it with this. It's gonna give it some sweet. It's gonna give it some spice.
01:18We're gonna let it spread open a little bit just like Terry's mom and we're gonna hit
01:22it with some of that special powder, you know what I'm saying? Hit it with a
01:25little some something. A little extra flavor in there is not gonna hurt a
01:29thing but we can season this meat a lot so we do want to give it a liberal coat
01:34of seasoning.
02:16guys now that we got our smoker up to 250 degrees with that cherry wood we're
02:21gonna go ahead and drop our ham on we've got it on the pan because there's no
02:25sense of making a mess here guys this glaze will tear up your entire smoker so
02:29drop your lid we're gonna check it back every hour so until it gets to an
02:33internal temperature of about 140 now it's time to make our glaze so I got my
02:39food processor ready I'm gonna dump these cherry preserves directly into my
02:45food processor just kidding I'm gonna get a spoon and I'm gonna spoon them
02:49directly into my food processor which seems like a much more effective way to
02:54remove the preserves from the jar now we're gonna dump our pineapple chunks and
03:00juice and all directly into the food processor I like to use real pineapple
03:04you could also probably use like a pineapple preserve or anything you
03:08really wanted to but I prefer to do it with legitimate pineapple now we're just
03:11gonna eyeball in some honey I'm gonna say about like two tablespoons worth of
03:15honey maybe three I don't know just kind of do whatever you like man the more
03:20honey put in the sweeter it's gonna be right it's already gonna be very sweet but
03:23the honey is good for like tackiness you know I'm saying and now we're just
03:27gonna dump in brown sugar so I'm gonna add brown sugar to this mixture I'll also
03:32add it later to kind of thicken up the sauce a little bit and now we're just
03:36gonna process it all the way down we just want to make this as liquidy as
03:40possible I like to leave some chunks in mine because I like the way it looks I
03:44like the texture I think it looks cool on the hand but you do it again to your
03:48preference now we're gonna go ahead and we're gonna get our pan hot and we're
03:53gonna start dumping in our glaze mixture this part is a this part is important
04:00because it allows you to really meld those flavors together and create like
04:04one uniform flavor being a little thick boy I like to reduce mine down so it has
04:09a nice little sticky thickness to it guys now it's time to glaze so I like to
04:15just pour mine on top of here and just kind of just mop it out you can do it
04:18however you want but again I'm gonna keep it on the pan so I don't care if
04:21there's extra glaze in there if you can get some of the glaze down inside of the
04:26spiral cuts there you are not gonna be disappointed with that at all but this
04:30is like a thick sticky boy glaze so I want to make sure that I get it all over
04:35it yeah look at this ham dude come on this is gonna be ridiculous once we have
04:43it glazed it's still gonna go right back onto the smoker at 250 degrees I'm gonna
04:48check it every half an hour or so until it's the temperature that I'm looking for
04:51which is about 140 you can really pull it anytime it's hot enough for you and the
04:55glaze is setting up for you
05:04guys so we have the end result for our twice smoked ham we started off with a
05:10pre-smoked ham from the grocery store spiral cut and we hit it with some rub we
05:16smoked it with some cherry wood and then we hit it with that cherry pineapple glaze
05:21guys let's just cut a little piece off inside of here look at this look at this
05:25this thing is pristine my dudes let's just cut us a little piece off here look at
05:32that
05:36you can see a little smoke on there see that glaze only one thing to do
05:47guys
05:50it can't be beat there's no better way to cook a ham it's salty it's sweet it's it's savory it's
05:58so good
05:59guys so if you're looking for the perfect thing to cook for Easter or maybe you're catching this at a
06:04different holiday time of the year this ham will get the job done it'll feed a
06:09lot of people for a very reasonable rate you can cook it up you can bag it up you
06:13can use it for sandwiches you can use it for ham and beans you can use it for all
06:17kind of stuff I'm gonna put it with some mashed potatoes tonight and that's gonna
06:20be my dinner guys if you like what we do here if you think this recipe provides
06:26some value to you skullandmortar.com is where I sell my t-shirts it's where I
06:30sell my my rubs and all my sauces and all that you can catch us at skull and
06:36mortar everywhere including twitch we stream live Mondays and Wednesdays and
06:40then you know Terry's mom's a hoe
06:45oh yeah so after we get you looking dope as possible in your skull and mortar t-shirt
06:51we got to get to the cooking we might as well get that food taste and fly as
06:55possible with your beach bum barbecue rub made exclusively by skull and mortar
06:59it's award-winning it's gonna take your food from the top to from the bottom to
07:06the top and after we sauce you up we might as well rub you up my friends with
07:11that skull and mortar rub that's right don't be a pervert we're not talking
07:15about that kind of rub up my friend we're talking about the rub that you put
07:18on your meat again come on dude have some class put this on your chicken your
07:25pork your beef your fish it doesn't matter you can put it on anything if you can
07:29find something you can't put it on shoot me a DM because you'll literally blow my
07:33own mind check it out now it's skullandmortar.com
