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Double smoked ham question

post #1 of 6
Thread Starter 
Ok here is the question: On a double smoked ham do people prefer to smoke the ham with nothing on it or put down a bark (mustard and brown sugar) and then smoke? Done the bark three times now and just wondering if the smoke is getting a good penetration or not.
post #2 of 6
I like a Bourbon and jelly glaze
post #3 of 6

I did two double smoked hams on Friday / Saturday. I bought bone-in uncut hams and scored the surface with a diamond pattern to encourage smoke penetration. Cold smoked them overnight in my MES30 with an AMNPS with Oak pellets. Turned the heat on Saturday morning and kept the smoke coming. All told they were in for about 23 hours. I was worried about the hams drying out but they were still moist, and a big hit at the party I brought them to.

post #4 of 6

Doing double smoked ham for Christmas, On a quick hot smoke 4-6-8 hours there will only be a little smoke penetration, mostly what you will get is in the bark, bot what a wonderful flavor.

 

Gary

post #5 of 6
Quote:
Originally Posted by Snot00011 View Post

Ok here is the question: On a double smoked ham do people prefer to smoke the ham with nothing on it or put down a bark (mustard and brown sugar) and then smoke? Done the bark three times now and just wondering if the smoke is getting a good penetration or not.


Put your glazing on during the last hour of smoking.

 

Here's a Step by Step:

 
 
Bear
post #6 of 6

Snot, I have done a few of them I cover in mustard, mix brown sugar and your favorite rub together and smoke at 225 till the IT hits 130 or so. My kids told me after they had the first one to never put one in the oven again. 

 

Good luck and let us know. 

 

A full smoker is a happy smoker

 

DS
 

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