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When we have a lot of company coming over, we like serving the occasional hickory smoked bone in ham. We especially like to heat our hickory smoked, bone in ham in our smoker to create double-smokedham. We just smoke it at 225F to an IT of 140F and pull it. So yummy!
Of course, there are...
I posted this recipe back in 2021, but it is so good (IMHO) that it deserves an encore. Pic before mixing is below...
Yesterday I double-smoked an 11-pound ham. Not because we needed an 11-pound double-smoked-ham, but because my wife has reached the point where she would rather skip eating...
A few months ago, I made a doublesmoked spiral cut ham, we had a lot of leftovers and it’s been fun finding ways to use them up!
Fry onions and ham in butter at medium heat until onions are partially clear.
Crack eggs into pan.
After a few minutes flip the eggs. Depends how well done you...
Hi everyone!
On Friday evening I picked up an Oklahoma Joe’s Highlands offset smoker that was on sale for $200! This is my inaugural cook…
I started out with half a spiral cut ham (no bone) from good old Wal-Mart!
No prep needed on the ham before the smoker, so I lit up with charcoal and...
Hi everyone!
I'm starting to think about Christmas. A few years ago I had a ham-brined pork chop at a restaurant that has since closed, and it was out of this world. I've been trying to figure out how to recreate it, and I'm planning a test run on a single chop before scaling up to a full rack...
I'm in the " Loin ham " camp .
Why ? Great product . I get it . The ones that don't like it always feel the need to say they don't like it .
Used correctly , it's a great option for curing , and adding flavor and tenderness to meats .
I do mine with TQ .
Makes a great BBQ ham sandwich ...
Found a vac sealed hunk of butt ham in the freezer, 2.5 lbish... defrosted it and was gonna sous vide it when I said nope... doublesmokedham anyone? Labor day weekend Sunday.
I think we know what's going down with this cast of characters.
Cooked the beans for a few before tossing...
I'd hammer some of that! If you like doublesmokedham and are open to new ideas try this https://www.smokingmeatforums.com/threads/bbq-battle-pulled-ham-on-the-270-smoker.326880/
Ok. Here’s an update!
I went back to basics first before trying to modify a recipe before trying it
The ham brine:
1 gallon/ 4 liters water
.75 cup/200 grams kosher salt
½ cup/125 grams sugar
42 grams cure #1
Optional seasonings as desired
I put in thyme, juniper berries, bay leaf and garlic...
Thanks jcam! I am always open to ideas, that's why I joined SMF! I'm showing my ignorance and newness to the world of smoking, but I never heard of pulled ham before!
I checked out your post and I'm tellin ya that's one of the next things on my bucket list!!
Tried my first doublesmoked spiral ham. 12 lbs from Costco. Poured maple syrup between each spiral cut, sprinkled my usual pork rub all over and smoked at 225 for 3 hours, basting it every half hour or so with the juices. Then when it was all over I glazed it with a recipe I saw Chopsaw use...
Our local supermarket has started selling "Carving Hams". I'm sure you guys have had them forever but we are behind the curve here in my small city in the Canadian Rockies.
They are just a lean portion of ham from a full sized ham. This is good for Woman of My Dreams (WOMD) and I as there is...