Double smoked spiral sliced ham

kickingwing · Jan 30, 2015

Just pulled this spiral sliced ham off the smoker about an hour ago. Details:
- MES 30in upright
- 10.8lb fully cooked and smoked spiral ham
- face down in pan, cup water
- started at 180, after an hour bumped to 200
- hickory wood chips
- nothing on it
- smoked to 135, came up to 145 in the hour

Not sure what else to post.

image.jpg

kickingwing
Jan 30, 2015

pc farmer · Jan 30, 2015

Looks great.

I love ham

kickingwing · Jan 30, 2015

Here's the leftover bone. This is the most ham I've gottem off a "butt" ham:...ever. It has to be like 9.5 of the original 10.8lbs, maybe more.

image.jpg

kickingwing
Jan 30, 2015

one eyed jack · Jan 30, 2015

Looks sandwich worthy to me.

I have double smoked several hams, (Although not a spiral cut one, yet). Best hams I've ever eaten.

DSC02780_zpslwx0owtw.jpg

one eyed jack
Jan 30, 2015

larry tiner · Apr 3, 2015

KickingWing, about how long did you cook the ham?

bluewhisper · Apr 3, 2015

This is interesting, I never thought of smoking a spiral-sliced ham. Since they're already cooked, there's no worry there, just put some smoke flavor into it.

Do they drip much?

chewmeister · Apr 3, 2015

BlueWhisper said:
This is interesting, I never thought of smoking a spiral-sliced ham. Since they're already cooked, there's no worry there, just put some smoke flavor into it.

Do they drip much?

I would think that if the temp is fairly low, say below 230, shouldn't really drip much if you're going to 140 or so IT.

bluewhisper · Apr 3, 2015

I'll be hitting the store today and I was planning to get a ham anyway so I'll check out the prices. Got a rainy forecast, though.

chewmeister · Apr 3, 2015

I picked one up yesterday marked down to 1/2 off already. Will probably smoke it next week and should have plenty left over for sammiches.

cueinco · Apr 3, 2015

It was probably my technique, but my last results were not noteworthy. I double smoked a spiral sliced ham for New Years. I didn't lay it face down and I smoked it for about 5 hours low and slow. I also didn't add water to it. Just put in the MES30 and let'er go The result tasted ok but it was dry. I have a feeling that the spiral sliced ones tend to dry out more than a non-sliced ham. Maybe being face down would have made all the difference in the world.

When I asked if the wife wanted me to smoke another ham for Easter, I got a resounding "no".

I mention this just so that you may be more careful or diligent in your approach than I was. It's a shame to put in the time and effort and not get the results you were looking for.

Good luck on your ham..

one eyed jack · Apr 3, 2015

The ham in my picture, (Above post), was injected using Jeff's recipe. (I used the Maple syrup version). Thanks Jeff !!

http://www.smoking-meat.com/november-21-2013-rum-injected-double-smoked-ham

No problems with dryness with this method.

fwismoker · Apr 3, 2015

Looks great! Tip...put it flat side down and don't be afraid to be 300ish to bake any glaze on. Cooking flat side down keeps it especially juicy. Happy Easter!

larry tiner · Apr 4, 2015

Thanks for the tips. My main concern about time wasn't so much for doneness, but rather giving it enough time to thoroughly warm up inside.

ps0303 · Apr 4, 2015

Seeing as the smoker temps are close to the temps used in heating in the oven I'm guessing the time factor is going to be close to the times listed on the packaging. So 15-20 minutes per pound.

larry tiner · Apr 4, 2015

Thanks for the guidelines, ps0303.

den60 · Apr 4, 2015

People have told me that the double smoked ham is the best they ever had. Very easy to do and comes out moist with lots of flavor.

larry tiner · Apr 4, 2015

Sounds encouraging, thanks! I'll let y'all know.

Bearcarver · Apr 4, 2015

Den60 said:
People have told me that the double smoked ham is the best they ever had. Very easy to do and comes out moist with lots of flavor.

They were right. They are the Best !!

Here's a Step by Step on how I do mine:

Double Smoked Hams Times 4

Bear

disco · Apr 4, 2015

Terrific job on that spiral ham.

Disco

smell smoke · Apr 4, 2015

BlueWhisper said:
This is interesting, I never thought of smoking a spiral-sliced ham. Since they're already cooked, there's no worry there, just put some smoke flavor into it.

Do they drip much?

They will dry some, I wet mine with a mix of orange & apple juice, brown sugar and honey. Mopped it about every 90 minutes.

Double smoked spiral sliced ham

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