Search results for query: double smoked ham

Smoked a couple bone-in and a boneless turkey breast and carved them up yesterday. Reheated today while I had a half ham double smoking. Only thing that didn't get stuffed was the turkey lol.

OK thanks. I have the sweet heat and love it. Thought you using a different one. I have diet root beer soda and not powder. I will try to use that.

What about smoking a ham 2 days before? No smoker available to my Thanksgiving destination? I was going to try Jeffs Double Smoked Ham with the Maple syrup ?

@cptnding Here's a thread I did on a double smoked loin . Not a bunch of info , but maybe something you can use . Looks like I also added BBQ sauce to it . Probably SBR's . I do remember the sauce was fantastic . https://www.smokingmeatforums.com/threads/double-smoked-loin-ham.298953/

I make sure to put these in a pan with liquid tightly covered once they hit 160ish. Here is the recipe for my keto sweet heat. As noted sometimes I reduce the cinnamon and at times I'll double the paprika but it's good as written. Next time I make a batch I'll pay better attention to what I do...

Hi there and welcome! I don't think it will be an issue as long as you don't dry it out on the double smoke or the reheat 2 days later when eating. I cure and smoke pork butts to make holiday hams and I do it a couple of days before and then just reheat and it's good to go... as long as I don't...

I'd probably smoke and leave it whole. Shove it in one of those 2.5 gal ziplock bags (expressing as much air as possible) after it cools down a bit to keep it from drying out, then wrap it in foil to reheat in the oven before serving.

We just finished up thankgiving celebration. We were having double celebration welcoming our first grandchild. Our granddaughter Morgan born the 21st 8lb10oz. I cooked up 2 turkeys and a large 22lb berkshire ham. Cured and smoked, the sous vided and roasted to set the glaze. Plus my wifes...

Also, if pulled off the bacon it will be leathery in texture, so further cooking needs to be done potentially buy cooking in a wet environment, although we like it straight off of a double smoked ham, my kids used to beg for bites when they were little. It was soft but sticky in texture but so good.

Congrats on the grandbaby! Our first is coming in April!! Food looks great as well! Ryan

I would love to try the double smoked ham. Can you share your recipe?

Usually done with a store bought bone in ham , like this . Here's a thread I did on a double smoked loin ham . https://www.smokingmeatforums.com/threads/double-smoked-loin-ham.298953/ Another good use for it is sliced thin and dipped in some BBQ sauce for a sandwich .

Yea I wish I'd have gotten more! I love double smoked ham salad too. I have two spiral sliced I'll do that with.

Hello Craig from a neighbor in Canandaigua, NY. I too run a MB smoker and have made some awesome creations. My favorite is double-smoked ham. A family favorite for sure. The 'bark' on it is awesome.

We double-smoke hams often...primarily because it is easy to feed a lot of people and more importantly, cuz we love double-smoked ham salad with the leftovers. Definitely going to through an extra ham in and give pulled ham a run after seeing this post. Very nice! $0.79/lbs is a super great find!

Or a nice slice of double smoked ham. I love a good grilled cheese sammie, and yours look fantastic. Point for sure Chris

Double smoked ham ( with pineapple raisin glaze), scalloped potatoes and honey glazed carrots.

...very crispy by then. Learned a long time ago that turkey that doesn't want to comply with my wife's set mealtime gets me in the doghouse. Turkey reheats well, and doing it ahead also frees me up to run a double smoked ham on the day of the feast and have all the meats ready at the appointed time.

Double smoked ham. Nothing fancy on the outside. Roasted potatoes, carrots, and honey/balsamic brussel sprouts hitting the oven soon.

INGREDIENTS ▢6-8 lb spiral sliced smoked cured ham ▢Yellow mustard ▢Your Favorite BBQ Rub ▢1 stick unsalted butter ▢1 cup light brown sugar ▢1 cup cherry preserves ▢Zest from one orange ▢Juice from one orange ▢¾ cup bourbon INSTRUCTIONS This is the recipe I generally use. I use a spiral...