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I think I bought the wrong ham lol...

post #1 of 12
Thread Starter 
They didn't have any smoking hand at the store but they did have these and I figure screw it...why not? Any suggestions before I slap it into my 30" MES?
post #2 of 12

If you haven't already, check out Bear's double smoked hams :biggrin:

http://www.smokingmeatforums.com/t/105633/ham-twins-double-smoked

post #3 of 12
I've sliced up SPAM and smoked it... it was good...
post #4 of 12
Thread Starter 
Quote:
Originally Posted by DukeBurger View Post
 

If you haven't already, check out Bear's double smoked hams :biggrin:

http://www.smokingmeatforums.com/t/105633/ham-twins-double-smoked


Appreciate it. I'm sure this ham will be umm...interesting. I can't seem to find where anyone has smoked this style of a ham. I'll report throughout the day with updates and let you know how it goes. 

post #5 of 12
Quote:
Originally Posted by LivewireCS View Post


Appreciate it. I'm sure this ham will be umm...interesting. I can't seem to find where anyone has smoked this style of a ham. I'll report throughout the day with updates and let you know how it goes. 

There's all kinds of threads here where people have smoked already smoked hams. Search for double smoked hand and you will find a bunch of threads.
post #6 of 12

Since you won't have a glaze packet to add to the ham, here's one I've used before that I found online.  It is pretty dang good!

 

If you don't have pumpkin pie spice in the cabinet, use 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves (I added more cloves than I would in a pie). 

 

Brown Sugar and Spice Dry Ham Rub

 

Ingredients


1 cup packed brown sugar
2 tsp pumpkin pie spice
1/2 tsp mustard powder
1/4 tsp onion powder
freshly ground black pepper to taste

 

Yield: 1 1/2 cups

 

Coat that baby and start smoking!

post #7 of 12

Double smoked ham is great. I did one last week.

Happy smoken.

David

post #8 of 12
Thread Starter 
What temp do you guys recommend? I'm thinking about 225-250 for about 4-5 hours
post #9 of 12
Quote:
Originally Posted by LivewireCS View Post

What temp do you guys recommend? I'm thinking about 225-250 for about 4-5 hours

It all depends how smoky you like it. Remember, it is already cooked and cured so you are just adding smoke and reheating. You could go as low as 180 and smoke for longer if you like it smoky or higher for shorter and faster with less smoke. I would totally use a glaze like the one above or something similar. I like sriracha and home made jam with a little citrus for glazes. I would not add any salt to the outside of that ham. It's probably salty enough.

post #10 of 12
Thread Starter 
Well here we go. Smoking the ham got some bacon on skewers , drinking some cold ones. Cheers to the forum!
post #11 of 12
Oh boy. Watching.
post #12 of 12
Thread Starter 

I thought I updated....sorry. Let's just say I wouldn't recommend it. It was a bit dry. It did take on some more smoke seasoning and made for some pretty good sandwiches but If you were to ask me directly I would say not to do it. 

 

I definitely will never try this one again. 

 

The bacon however was awesome!:

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