Easter Double Smoked Ham

Discussion in 'Pork' started by harleysmoker, Apr 8, 2012.

  1. harleysmoker

    harleysmoker Smoking Fanatic

    First store bought precooked ham on the smoker today, 10 lbs. Put a light coat of mustard on, then added my rub, smoked at 240* with hickory. The last 40 minutes I turned the heat up to about 255* to get the internal temp up to 150* Total time on smoker was about 3 1/2 hours. The first piks were taken with my older camera, batterys dead, and spanish language popping up that I don't understand (as the wife carries the good 1 in her purse) so pay no attention to the dates on the piks.

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    Out of the Wrap.

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    Cut the skin off.

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    Rubbed mustard all over.

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    Applied my rub.

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    On the smoker.

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    Ready to take off.

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    Ready to foil for a bit.

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    Sliced up, was really good, I would have went a little longer but the Lady was hungry!

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  2. Looks Good!!!
     
  3. Looks fantastic!
     
  4. harleysmoker

    harleysmoker Smoking Fanatic

    Thanks, it was really good! Had sammies for lunch today and will again tomorrow.
     
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I bet those sammies tasted great.
     
  6. looks real good [​IMG]
     
  7. ronrude

    ronrude Meat Mopper

    That's how you make a great ham better.  Nice job!
     
  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks great :drool
     
  9. Looks Great!
     
  10. Looks Great!
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    looks great
     
  12. harleysmoker

    harleysmoker Smoking Fanatic

    Thanks all. It was really good, had sandwiches for lunch a couple of days. I will be doing this again.
     
     

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