I always do a turkey, but this year, someone else in the family asked if they could do the bird. So I made a ham on the Traeger for the first time. Kurobuta ham from Snake River Farms. This is the best piece of pork I have ever tasted. It will ruin ham for you for the rest of your life. It’s that good.
by vicnhoney
6 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Here are the details:
19lb whole bone-in Kurobuta ham
Scored the diamond pattern on the fat cap
Rubbed with Meat Church Honey Hog
On the Traeger at 350 for three hours
Backed temp down to 325 and kept it rolling, basting with glaze every 20 minutes or so until the internal hit 140
The glaze:
Honey crisp cider
Bourbon
Maple syrup
Dijon mustard
Reduced all that in a saucepan over medium heat until it was the syrupy consistency I wanted
Highly recommend – this was truly excellent. I know Kurobuta ham demands a high price, but in my opinion, it’s worth it. This ham upstaged everything else at our Thanksgiving gathering yesterday by a long shot. Definitely a crowd pleaser.
I can’t taste it, but prettiest ham I’ve ever seen.
Damn. Thanks for sharing that looks incredible
Been wanting one of those
Could you really tell a difference between it and just some plain old ham you would buy from the store
Looks amazing Chef 😁