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Help with double smoked ham

post #1 of 3
Thread Starter 

Need a little help guys/gals on double smoking a honey glazed spiral cut. I done my first one a few weeks back on my OKJ and it turned out pretty good. I did not do much prep work other then rubbed with yellow mustard and applied rub (can not remember if it had the thick skin or not? If it did I removed it.). I smoked it (10 lbs) at 250 for 4-5 hours it to IT of 140. Overall it was very good except for the smaller end did dry out a tad. I smoked it in a pan with large end down and spirtz every hour with apple juice. I would like to do another so how can I keep it from drying out on the small end?

post #2 of 3
Thread Starter 
Here are a few pictures! Also I used oak for heat with cherry/hickory for my flavor.
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post #3 of 3

This is my favorite Double Smoked Ham Step by Step, but I never use the Spiral cuts----Too Lean!!

 

 
 
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