dbl smoked country ham

tc fish bum

Meat Mopper

Original poster

Oct 23, 2013

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• Feb 2, 2017

• #1

who has smoked a country ham? I have a 2 year old ham that is just about perfectly funky enough to take a run through the smoker. any tips? done loads of city hams and they are great, just a little scared to try a country ham considering I have waited 2 years to cook this one and I don't want to disappoint myself.

 

daveomak

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• Feb 2, 2017

• #2

You must have followed a recipe....    which recipe and what does it call for....

 

dls1

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Jun 6, 2012

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Depends On The Day

• Feb 2, 2017

• #3

tc fish bum said:

 
who has smoked a country ham? I have a 2 year old ham that is just about perfectly funky enough to take a run through the smoker. any tips? done loads of city hams and they are great, just a little scared to try a country ham considering I have waited 2 years to cook this one and I don't want to disappoint myself.

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I've never heard of anyone ever double smoking a country ham. Assuming it's been done in the traditional, your ham would have been slow smoked for an extended period of time following the curing process.

While I don't think it would hurt to try, I also don't think you would accomplish anything. After 2 years of aging, I doubt that any smoke would penetrate the skin. I dabbled a bit experimenting with cold smoking a 1 year old country ham once. It was a waste of wood and time.

I also assume you plan to finish it prior to eating in the normal manner, but maybe you're thinking of cooking it in a smoker to finish.

 

Last edited: Feb 2, 2017

joe black

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Jan 25, 2015

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• Feb 2, 2017

• #4

I have baked many country hams in the oven. I don't see where it will do any good to smoke it. The flavor and finish is already there.

 

crankybuzzard

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Jan 4, 2014

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Montague County, TX

• Feb 2, 2017

• #5

I agree with the above.  At this point, I don't see much smoke penetration and you also take the risk of ruining what should be some of the best ham you've ever eaten.

 

tc fish bum

Meat Mopper

Original poster

Thread starter

Oct 23, 2013

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• Feb 2, 2017

• #6

I thought so.         the smoker is the first place I put city ham.... slow and low.  was thinking of hot smoking my country ham with a our home grown maple syrp.  buttttt  it think im gonna just soak it for another day and throw it in the oven. some things are just fine the way they are!

 

tc fish bum

Meat Mopper

Original poster

Thread starter

Oct 23, 2013

169

13

• Feb 2, 2017

• #7

the old timer cured it when he was living in ky. cold smoke, trad. cure, the classic. I have never hot smoked one to put on the table. it was an idea, just not a very good one