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Bubba's Double Smoked Ham

post #1 of 12
Thread Starter 
Tis the season for a million ham questions, this should get you going!

http://www.smokingmeatforums.com/for...ad.php?t=64222
post #2 of 12
Thread Starter 
Bumpage. tongue.gif
post #3 of 12
Mmmmm....Now that is some tasty looking ham you got there.
Thanks for posting the link, and points for being not only helpful but for cooking something that looked so great.
post #4 of 12
Thread Starter 
It's almost Ham season again! PDT_Armataz_01_34.gif
post #5 of 12
Gotta try doing a ham again.
One tip to all who are thinking about smoking a ham, don't slather it with strawberry jam, figured out that doing that doesn't quite work, trust me...
post #6 of 12
Got to get through all the Turkey nonsense first.
post #7 of 12
Yes it is!
These went into cure about a week ago (3 bonelessa 2 Bayonne style, 1 sugar cure with various spices) and two weeks ago (2 bone in sugar cured). They will get a 3 day smoke around mid december and age between 6 mos. to a year.



The front ham will be ready just in time for Easter. I'll post more progress as time passes.
post #8 of 12
Can you post recipe for rub?


Thanks,


Mike
post #9 of 12
Bubba, You are one patient Dude...icon_mrgreen.gif

Oops, should have read: "DangerDan, You are one patient Dude...icon_mrgreen.gif
post #10 of 12
Double smoked hams are the bomb! I did the rub, and used maple for the smoke last Easter. I used a Honey, pineapple juice, and ground clove mix for a glaze the last hour of the smoke. Best ham to ever hit our table for sure!
post #11 of 12
Wow! Pics from the other thread look AMAZING! Smoking ham is my favorite thing by far. Hoping to do a few for a potluck luncheon next week and was thinking of getting a spiral sliced ham to make it a bit more simple for the work atmosphere... Anyone ever tried this?
post #12 of 12
I have never double smoked ham before but I have smoked many of raw ham. Their really good and make some good sammies.
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