Twice Smoked Ham Help

Discussion in 'Pork' started by northwood715, Feb 8, 2016.

  1. northwood715

    northwood715 Newbie

    Hi everyone I have a 10lb ham that I purchased and I'm looking for ideas on smoking it. Any suggestions for rubs, glazes, wood type, the process etc.. I have never smoked a ham so any help is appreciated! Thanks!
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Assuming it's already cured and smoked, cooked, you'd basically be just be rehearing it. Which you can. Do while smoking it again. I'd go low temp if that's the case to get a good smoke on it. Make up a good glaze and baste the ham the last hour or so.
  3. smokinal

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

    We like pepper ham.

    Just coat it with mustard & black pepper!

  4. gearjammer

    gearjammer Master of the Pit

    Good morning Sir,  What I would do and have done many times, go up top to the search bar.

    Type in ' Bear steps" it will bring up some very great tutorials, just look for double smoked hams.

    For newbies like me they are the best way to start on anything new.

    Then after that you can start modifying to tweak anything you wish to change.

    Keep on smokin'         Ed
  5. northwood715

    northwood715 Newbie

    Thanks I'll do some searching. How come everyone recommends glazing in the last hour, you'd think it'd soak the flavors up more if it was overnight.

    How about a rub the night before then smoke it and glaze during the last hour?

    It will be 9 degrees this weekend I hope it'llget hot enough!
    Last edited: Feb 9, 2016
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Glazes contain a bunch of sugar traditionally. To much heat and they burn or over carmalize and you will get bitter flavors.

    You can run the night before if you want to. I have found no real difference in running the night before or right before going on the smoker.
  7. northwood715

    northwood715 Newbie

    Any good recipes for rubs and glazes? Which ones gowell together? Anyone every try rubbing with mustard as suggested above then do a honey glaze...honey mustard ham?!
  8. bauchjw

    bauchjw Master of the Pit

    I second Eds response, but your mustard rub (Assuming Dijon or stone ground mustard) followed by a honey glaze sounds interesting! Try it and post a thread! I don't know if you need a rub AND glaze. If it's already cured and cooked there is already a lot of flavor there. A rub (especially more salt) may be too much. When I do a twice smoked I use a molasses and stone ground mustard glaze with a dash of ground clover because my wife doesn't like sweet taste in the meat. I think for a twice smoked you are just looking for a compliment to the already salty cure. That's why the sweet glazes are so popular. Good luck!
    Last edited: Feb 10, 2016
  9. jetsknicks1

    jetsknicks1 Smoking Fanatic

    I second this. I used Bear's step by step for my first double smoked ham and it came out awesome. I'm doing a ham on Sunday and will be using it again. Thumbs Up
    Last edited: Feb 12, 2016
  10. phatbac

    phatbac Master of the Pit

    Personally im a fan of cherry and pineapple juice injection. although i recommend not scoring it when you inject it (man that was a mess). i take the cherries and pineapples and blend them up and reduce into a glaze of their own. made for a really good thanksgiving dish. smoked over cherry wood for 4 hours at 225 Degrees. YUM!

    happy smoking,

    phatbac (Aaron)
  11. northwood715

    northwood715 Newbie

    Turned out great guys! Followed bears steps for this one. I am looking forward to experimenting next time though!
  12. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Nice job. Thumbs Up
  13. bauchjw

    bauchjw Master of the Pit

    Looks tasty! How was it?:drool
    Last edited: Feb 14, 2016

Share This Page