or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Twice smoked ham
New Posts  All Forums:Forum Nav:

Twice smoked ham

post #1 of 13
Thread Starter 
So I got a free ham at my supermarket. It's been chilling in the freezer for awhile.
Defrosted in fridge for a week, rinsed it under cool water and rubbed it with Jeff's rub
Going to smoke it with applewood til a IT
Of 160
Going to spray it with apple cider vinegar
Smoke at 245
post #2 of 13
Sounds like a plan.

I have one in the freezer waiting for some smoke.
post #3 of 13
Sounds tasty! I like to make a sweet spicy mop out of peach or apricot preserves and hot sauce of choice a bit of garlic and pineapple to mop with the last couple hours. Makes a nice glaze.
post #4 of 13
Thread Starter 
Sounds like a plan. Apricot and hot sauce with the vinagar spray yum
post #5 of 13
Thread Starter 
Ok 1 o'clock ham has been on the counter for 1/2 hour . Now here is the snake in my kettle
post #6 of 13
Thread Starter 
Three hours in IT145 apricot preserve worth honey and red pepper glaze
post #7 of 13
Thread Starter 
So it was good and moist. Next time I will soak the ham in clear water for 6 hours
To get did of the salt
post #8 of 13
Salty? I haven't had a salty one.
post #9 of 13
Thread Starter 
Rid. Stupid auto correct
post #10 of 13
Thread Starter 
Really?
post #11 of 13
Yea. I am not a salt lover either.
post #12 of 13

I too have found that when I cook a supermarket style ham that I freeze & store it tastes salty compared to a ham of the same brand never frozen before cooking. I think the curing salts in the ham become more concentrated when the ham looses some of the water added while it defrosts.

post #13 of 13
Thread Starter 
SB59
That makes a lot of sence .. I thought it was me but just ask a question on this forum and you get the right answer.. There is so much more to smoking than anyone thinks
Thank you
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Twice smoked ham