Smoking a double smoked ham - bad idea?

Discussion in 'Pork' started by ralff, Nov 19, 2011.

  1. ralff

    ralff Newbie

  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---It wouldn't hurt a bit in my book, but I love Ham as smoky as I can get it.

    Maybe go with something mild, like Apple.

    Bear
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

     X2
     
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Smoke it in one of those disposable aluminum pans and trow a glaze the last 20 minutes you will be in love.
     
  5. ralff

    ralff Newbie

    Funny you should say this, I just picked up a pack of applewood chunks yesterday.  :)  Thanks for the advice!  Really looking forward to smoking. 
     
    Last edited: Nov 19, 2011
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget the camera!
     
  7. frosty

    frosty Master of the Pit

    Sounds like a good plan, I agree with Smokin Al, I would love to see the Q-view on it.[​IMG]
     
  8. ralff

    ralff Newbie

    I will post a pic when it's done.  :) 

    Just wanted to ask another question while I'm here.  What do you guys prefer to use for rub (if any)?  I found a lot of people saying regular mustard with a dry rub over it, but haven't been able to find an answer on a good rub to use.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Maple syrup & brown sugar. Forget the mustard.
     
    Last edited: Nov 19, 2011
  10. ralff

    ralff Newbie


    Should I apply this syrup and brown sugar "rub" before I start smoking, or towards the end?
     
  11. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    Raiff

    i personally see nothing wrong with doublesmoking      on thanksgiving i usually buy a spiral smoked ham and toss it on with a turkey ( i add plenty of honey and brown sugar)  light smoke and just get it to temp   check out this thread!!!

    http://www.smokingmeatforums.com/t/84439/ham-throwdown

    happy holidays  
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Here's a great video

     
     
  13. roller

    roller Smoking Guru SMF Premier Member

    X3
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member


    I like to add some pineapple juice & slices to the mix, but I only put it on for about the last hour.

    I pin the slices around the top half with toothpicks. Sometimes stick some cloves in too.

    Bear
     
  15. ralff

    ralff Newbie

    I think I will pass on the pineapple this time. :)

    So far I've got:
    Smoke at 225ish for 3 hours or so
    Apple wood chunks
    Brush on a maple syrup/brown sugar mixture an hour from finish
    Take pics!

    Anything I'm missing? Am I over analyzing things??? LOL
     
    Last edited: Nov 21, 2011
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Sounds mighty tasty to me 
     
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Not much on maple syrup, i do just like ev1 else but use cane syrup or molasses w/ the brown sugar.

    Melt 1  stick butter, add 1 cup crushed pecans and cook on med heat till pecans darken a bit,

    add 1 cup syrup & 1/2 cup brown sugar. Stir over low heat till sugar is dissolved.

      Score ham b4 smoking . smoke ham over foil pan to catch any juices, 1 hour b4 ready  pour the glaze over the ham. smoke for last hour.

       Excess glaze will fall into the pan w/ the juices , Stir the juice and glaze together and serve  over the ham slices.
     
  18. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    EMAN   that glaze sounds quite tasty!     i believe it will be on my ham come Thursday

    [​IMG]

    cheers to you my friend!
     
    Last edited: Nov 25, 2011
  19. ralff

    ralff Newbie

    Pics, as requested.  Turned out pretty tasty! 

    Before:

    [​IMG]

    After:

    [​IMG]
     
  20. when you smoked the ham what temp did you take it to or did you jus smoke it for three hours and pull it did you use a glaze
     

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