00:00All right, would you look at this beauty?
00:03Cherry Dr. Pepper marinated double smoked spiral ham.
00:06Insane.
00:07I love cherry Dr. Pepper with my pork.
00:10Kicking myself, I've never done it with a spiral ham.
00:12But better late than never.
00:15So the spiral only goes so far up on a ham.
00:17So I took my knife and continued some score marks.
00:21Because the key is to get that cherry Dr. Pepper to penetrate into that ham as deep as possible.
00:30So you can see the spirals.
00:31We want to get it in there.
00:33This is going to marinate for 24 hours.
00:35Solid.
00:36So I actually used 11 cans of cherry Dr. Pepper.
00:41But I had to make sure we got this thing underneath the liquid.
00:45So 24 hours later, the color on this ham is ridiculous.
00:51I didn't even need to season it.
00:52But I did pull out my all-purpose rub.
00:55Went pretty thick on all sides.
00:57Just to add some color and some savory.
00:58Didn't want to alter the flavor too much.
01:01So perfect seasoning for this.
01:03Went with a wire rack underneath.
01:06That's how it's going to cook.
01:07Meter probe close to the bone.
01:08We're going to take this to 145 internal.
01:11It's already smoked, but we're double smoking it.
01:13So 275 degrees on the Traeger Woodridge Pro.
01:16While that's going, I'm going to make my own cherry Dr. Pepper barbecue sauce.
01:20So a can of cherry Dr. Pepper, a half a cup of brown sugar, quarter cup or so of low sodium soy sauce.
01:30Going to go with some mustard.
01:31It asked for Dijon mustard.
01:33I had the yellow mustard.
01:34So I'm just going to go with a quarter cup of that.
01:37Got some garlic.
01:37And I did add about a half a cup of original barbecue sauce to kind of thicken it up.
01:42I didn't want it to be as thick as a barbecue sauce, but more of a glaze.
01:46And so I put that inside one of the cans.
01:48And this is what it turned out to be.
01:50So the ham is sitting at about 135 internal.
01:54You only need to put the sauce on right before it comes off.
01:57So the sauce is going on or the glaze.
01:59We're going to let this tack up for about 40 minutes to take that ham to its desired temperature at 145 degrees.
02:07And that is it.
02:08About a five hour cook.
02:11Probably the, no, hands down the most ridiculous ham I've ever done.
02:14And I will continue to do it in cherry Dr. Pepper.
02:17Pull out that probe.
02:19And you can see here, just the color alone.
02:22And I know color doesn't mean much if it doesn't taste good.
02:26But this thing tasted insane.
02:28And you can taste a Dr. Pepper in every bite.
02:31That might sound crazy to some people, but I freaking love it.
02:33Look at this, down the hatch.
02:39I had to gather my thoughts.
02:40I mean, what are you going to do?
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