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Double smoked ham advice

post #1 of 5
Thread Starter 

I have been asked to do two double smoked ham's for this Saturday's dinner and it is my first attempt. I will be using a MES 30 GEN1 with my new AMNPS for the first time.  I have read extensively on how to get the AMNPS to smoke like you want it to, but my question is how much smoke is too much for an already cured and smoked ham? 


I plan on using half hickory and half cherry pellets to mellow out the smoke flavor.  Don't get me wrong I like smoke on my meats, but I don't know how much my guests can handle.  Should I smoke them the whole cook time minus the glazing period?  I plan on glazing one and just doing the other plain for the picky eaters.  I will be looking for two 10lbs. and cook them at 200-225 for around 6hours to a IT of 140 degrees. Any thoughts and advice is greatly appreciated!

post #2 of 5
Thread Starter 

No tips or advice.....


I really would like this to turn out well and all information and opinions are welcome!unsure.gif

post #3 of 5
post #4 of 5
Thread Starter 



Thanks for the reply.  I had read thru those threads before posting my own.  I guess it all comes down to how much smoke I want to put on the meat.  I guess the whole cook time is what most have recommended and I will just have to give it a try and see what happens.


Anyone got anything else?

post #5 of 5

Can't go wrong with Bears's my offering

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