Double smoked spiral sliced ham

Discussion in 'Pork' started by kickingwing, Jan 30, 2015.

  1. 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.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.

    I love ham
  3. 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.
  4. one eyed jack

    one eyed jack Master of the Pit

    Looks sandwich worthy to me.  [​IMG]

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

  5. KickingWing, about how long did you cook the ham?
  6. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    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?
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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.
  8. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    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.
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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.
  10. cueinco

    cueinco Smoke Blower

    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..
    Last edited: Apr 3, 2015
  11. one eyed jack

    one eyed jack Master of the Pit

  12. fwismoker

    fwismoker Master of the Pit

    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!
  13. 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.
  14. ps0303

    ps0303 Meat Mopper

    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. 
  15. Thanks for the guidelines, ps0303.
  16. 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.
  17. Sounds encouraging, thanks! I'll let y'all know.
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    They were right. They are the Best !!

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

    Double Smoked Hams Times 4         

    Last edited: Apr 4, 2015
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific job on that spiral ham.

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

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