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ANOTHER EASTER HAM?

realtorterry

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SO I'M STILL TRYING TO DIAL IN MY NEW SMOKER & DECIDED TO DO A HAM FOR EASTER. HERE WE GO







IM HAVING ALOT OF TROUBLE POSTING TODAY SO I GUESS THESE PICS WILL HAVE TO DO FOR NOW? AS YOU CAN SEE IT WAS ON THE DRY SIDE? I HAD THREE DIFFERENT PROBES IN THE SMOKER TRYING TO GET MY CHAMBER TEMPS DIALED, BUT THEY WERE OFF AS MUCH AS 60 DEGRESS FROM SIDE TO SIDE!! SO I WAS NEVER SURE OF ANY TEMPS OTHER THAN THE HAM??
 
Last edited:

SmokinAl

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I'm surprised you didn't skin it before you smoked it.
 

Bearcarver

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It looks Great!

I'm very surprised it got a little dry. I read you aren't supposed to remove the skin, because that might make it dry out.

Since I remove the skin from Salmon & Belly Bacon before I smoke them, I removed the skin from my Hams for Double Smoking, and they were plenty Juicy.

They say leaving the skin on holds the moisture in, and allows it to continually baste itself----Maybe not?

Bear
 

realtorterry

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Thanks guy's. I actually did remove the skin, but I couldn't seem to post a pic of it. I even had some cilantro green chili butter I wanted to post a pic of? I think part of the reason the ham was on the dry saide is that it seems the fat inside didn't render down much? Still tasted good
 

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