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Store bought smoked ham, then I twiced smoked in a gas oven. I do not have a smoker. Anyone ever done this?

post #1 of 8
Thread Starter 

I bought a half of a smoked ham about 11 pounds with bone in. I read on line you can smoke meat in a gas stove by adding wet wood chips into a aluminum tray and a rack over it and add the mean on top and tent it. I did this but also added a large roasting pan under it And tented the whole thing.

You must be laughing at me at this point. I am. Anyway oven preheated to 250 degrees but read to smoke meat for 4 to 6 hours at this temp. Check wood chips and add a little water from soaking at times.

My problem is on the ham package it says to put oven on 275 degrees for 12 to 15 min per pound  (less time).

The stove smoking info also says to drain the wood chips with a strainer (no water but then says make sure small amount of water in pan with wood chips? not exactly sure what this means.

At some point I will probably get a smoker but small family and do not need large quantity of meat therefore not sure a smoker would be good for me. Please respond to this also.

post #2 of 8
taras1,
I see this is your first post. Please stop by Roll Call and introduce your self so we can give you a propper SMF welcome.
As far as smoking in an oven in your kitchen IMHO you better have a first rate ventilation fan that exausts out side.
post #3 of 8
Hello from Graywolf1936.
post #4 of 8

maybe i don't understand your question  but if it is an already  smoked,  ham why would you want to smoke it more in your oven....just heat an serve like the directions say...i think maybe you were reading directions for a raw ham... but if you would like an try making smoke in your oven to make it smokier tasting be sure an use a temperature prob so as not to go over 140 internal   temperature of your ham good luck with that

post #5 of 8
Quote:
Originally Posted by txdave View Post
 

maybe i don't understand your question  but if it is an already  smoked,  ham why would you want to smoke it more in your oven....just heat an serve like the directions say...i think maybe you were reading directions for a raw ham... but if you would like an try making smoke in your oven to make it smokier tasting be sure an use a temperature prob so as not to go over 140 internal   temperature of your ham good luck with that

 

Actually Taras1 was trying to Double Smoke a Ham because of how awesome Double Smoked Ham can be.

 

If you never had Double Smoked Ham you don't know what you're missing.

 

It's not very easy to do without a smoker though "Taras", but if you get a smoker, below is my Step by Step on how to do it:

 

 
 
Bear
post #6 of 8
Quote:
Originally Posted by txdave View Post
 

maybe i don't understand your question  but if it is an already  smoked,  ham why would you want to smoke it more in your oven....just heat an serve like the directions say...i think maybe you were reading directions for a raw ham... but if you would like an try making smoke in your oven to make it smokier tasting be sure an use a temperature prob so as not to go over 140 internal   temperature of your ham good luck with that

 

Actually Taras1 was trying to Double Smoke a Ham because of how awesome Double Smoked Ham can be.

 

If you never had Double Smoked Ham you don't know what you're missing.

 

It's not very easy to do without a smoker though "Taras", but if you get a smoker, below is my Step by Step on how to do it:

 

 
i will give it a read thanks for the info  Bear
post #7 of 8

I have double smoked  4 hams so far this past week.  since it was fairly cool i just cold smoked them in my mes using the amnps. smoke 3 hrs then finish by heating in oven. Do a search for tin can  smoker . you can cold smoke w/ tin can smoker and card board box.

post #8 of 8

Just double smoked ham for Thanksgiving  smoked about 3hrs it really came out strong smoke left overs made the best ham and cheese I ever had :)

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SmokingMeatForums.com › Forums › Community › SMF News › Store bought smoked ham, then I twiced smoked in a gas oven. I do not have a smoker. Anyone ever done this?