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double smoking ham question

post #1 of 11
Thread Starter 

im going to be resmoking a store bought ham for xmas  so i did a trial on a ham chunk i had in the freezer the ham turned out good my questions are i did trim the skin off it got rubbery should i trim the skin off ? i used oak wood i think it was to strong for my tastes i was thinking of useing either cherry or  a mix of apple and cherry anyone use these or have any tips

post #2 of 11

Stitan i have done a few double smoked hams and i trim the the fat off the shank down to about a half inch remaining. Al puts the fat trimmings on the grate above the ham to baste it while smoking it. I use hickory but both choices of wood you suggested will work out great on your ham. Here is one i did a while back...hope it helps http://www.smokingmeatforums.com/t/106458/ham-sale-so-i-smoked-one

Len

post #3 of 11
Thread Starter 

that did thanks i have some hickory to i may try that also

 

post #4 of 11

What he said and hickory is stronger than oak in flavor.

post #5 of 11

Love to resmoke hams, I use pecan and apple mix. Leave an inch or three of meat on the bone for later use in a pot of beans.

post #6 of 11
I agree with Eman I think pecan/apple is a great combo for resmoking ham.
post #7 of 11
Quote:
Originally Posted by eman View Post

Love to resmoke hams, I use pecan and apple mix. Leave an inch or three of meat on the bone for later use in a pot of beans.


  That's what i'm talkin' bout Bob pot.gif

 

post #8 of 11

Definitely take the skin & a lot of the fat off before you smoke it.

post #9 of 11

Any fruit wood will work good with ham

post #10 of 11

icon_cool.gif

I would take the skin off u tleave the fat. After all fat is flavor and I would leave it to also aid in keeping the meat moist.

post #11 of 11


I agree, eliminate all the artery-clogging you can!

Quote:
Originally Posted by SmokinAl View Post

Definitely take the skin & a lot of the fat off before you smoke it.



 

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