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Easter Double Smoked Ham

post #1 of 12
Thread Starter 

First store bought precooked ham on the smoker today, 10 lbs. Put a light coat of mustard on, then added my rub, smoked at 240* with hickory. The last 40 minutes I turned the heat up to about 255* to get the internal temp up to 150* Total time on smoker was about 3 1/2 hours. The first piks were taken with my older camera, batterys dead, and spanish language popping up that I don't understand (as the wife carries the good 1 in her purse) so pay no attention to the dates on the piks.

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Out of the Wrap.

 

 

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Cut the skin off.

 

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Rubbed mustard all over.

 

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Applied my rub.

 

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On the smoker.

 

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Ready to take off.

 

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Ready to foil for a bit.

 

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Sliced up, was really good, I would have went a little longer but the Lady was hungry!

 

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post #2 of 12

Looks Good!!!

 

post #3 of 12

Looks fantastic!

post #4 of 12
Thread Starter 

Thanks, it was really good! Had sammies for lunch today and will again tomorrow.

post #5 of 12

I bet those sammies tasted great.

post #6 of 12

looks real good drool.gif

post #7 of 12

That's how you make a great ham better.  Nice job!

post #8 of 12
Looks great drool.gif
post #9 of 12

Looks Great!

post #10 of 12

Looks Great!

post #11 of 12

looks great

 

post #12 of 12
Thread Starter 

Thanks all. It was really good, had sandwiches for lunch a couple of days. I will be doing this again.
 

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