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Twice Smoked Ham Help

post #1 of 13
Thread Starter 
Hi everyone I have a 10lb ham that I purchased and I'm looking for ideas on smoking it. Any suggestions for rubs, glazes, wood type, the process etc.. I have never smoked a ham so any help is appreciated! Thanks!
post #2 of 13
Assuming it's already cured and smoked, cooked, you'd basically be just be rehearing it. Which you can. Do while smoking it again. I'd go low temp if that's the case to get a good smoke on it. Make up a good glaze and baste the ham the last hour or so.
post #3 of 13

We like pepper ham.

 

Just coat it with mustard & black pepper!

 

Al

post #4 of 13

Good morning Sir,  What I would do and have done many times, go up top to the search bar.

Type in ' Bear steps" it will bring up some very great tutorials, just look for double smoked hams.

For newbies like me they are the best way to start on anything new.

Then after that you can start modifying to tweak anything you wish to change.

 

Keep on smokin'         Ed

post #5 of 13
Thread Starter 
Thanks I'll do some searching. How come everyone recommends glazing in the last hour, you'd think it'd soak the flavors up more if it was overnight.

How about a rub the night before then smoke it and glaze during the last hour?

It will be 9 degrees this weekend I hope it'llget hot enough!
Edited by Northwood715 - 2/9/16 at 8:21pm
post #6 of 13
Glazes contain a bunch of sugar traditionally. To much heat and they burn or over carmalize and you will get bitter flavors.

You can run the night before if you want to. I have found no real difference in running the night before or right before going on the smoker.
post #7 of 13
Thread Starter 
Any good recipes for rubs and glazes? Which ones gowell together? Anyone every try rubbing with mustard as suggested above then do a honey glaze...honey mustard ham?!
post #8 of 13
I second Eds response, but your mustard rub (Assuming Dijon or stone ground mustard) followed by a honey glaze sounds interesting! Try it and post a thread! I don't know if you need a rub AND glaze. If it's already cured and cooked there is already a lot of flavor there. A rub (especially more salt) may be too much. When I do a twice smoked I use a molasses and stone ground mustard glaze with a dash of ground clover because my wife doesn't like sweet taste in the meat. I think for a twice smoked you are just looking for a compliment to the already salty cure. That's why the sweet glazes are so popular. Good luck!
post #9 of 13
Quote:
Originally Posted by Gearjammer View Post

Good morning Sir,  What I would do and have done many times, go up top to the search bar.
Type in ' Bear steps" it will bring up some very great tutorials, just look for double smoked hams.
For newbies like me they are the best way to start on anything new.
Then after that you can start modifying to tweak anything you wish to change.

Keep on smokin'         Ed
I second this. I used Bear's step by step for my first double smoked ham and it came out awesome. I'm doing a ham on Sunday and will be using it again. icon14.gif
post #10 of 13

Personally im a fan of cherry and pineapple juice injection. although i recommend not scoring it when you inject it (man that was a mess). i take the cherries and pineapples and blend them up and reduce into a glaze of their own. made for a really good thanksgiving dish. smoked over cherry wood for 4 hours at 225 Degrees. YUM!

 

happy smoking,

phatbac (Aaron)

post #11 of 13
Thread Starter 
Turned out great guys! Followed bears steps for this one. I am looking forward to experimenting next time though!
post #12 of 13
Nice job. icon14.gif
post #13 of 13
Looks tasty! How was it?drool.gif
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