Carver Ham Steaks ~ With Second Smoke

[thirdeye]

Carver hams have showed up early this year at my Sam's Club. Typically, I score them and follow with a second smoke for a little more flavor. These are boneless hams around 4#.

Today, I changed gears and decided to slice two hams, then do a 45 minute "second smoke" on the slices. I vacuum seal individual steaks. We will split one for dinner, or for a late breakfast... or even a breakfast at dinner time. But what I really like is cubing one to add to chowder, potato soup, or a small pot of beans.

I managed to get 5 slices per ham, and had a little nub left over for sandwiches.

I utilized my rib rack, and smoked in my SNS grill, using the water wall for heat management. I went with 225° for 45 minutes with cherry wood chunks.

And here is the finished product.

 

[BigW.]

I like that idea. Did it dry out the slices too much?

 

[JLinza]

Looks good. I need to do a ham soon

 

[gmc2003]

One of those slices would become a ham salad at my house Wayne. They look great.

Point for sure
Chris

 

[thirdeye]

I like that idea. Did it dry out the slices too much?

So, these hams are fully cooked, and there is usually an ounce of liquid in the cryovac package. The low pit temp will dry the surface, and a small amount of juice will sweat out, but that is why I limit the smoke time to 40-45 minutes.

When sauteed, you just heat through. For soups and such, the cubes actually absorb liquids, so it's like putting a ham hock in to a pot.

Here is the look .... with a little knife work, when I double smoke the full size ham.

 

[thirdeye]

One of those slices would become a ham salad at my house Wayne. They look great.

Point for sure
Chris

Good idea.

 

[JIMSMOKES]

So just unwrapped, sliced or scored and smoke. No other seasonings?

 

[thirdeye]

So just unwrapped, sliced or scored and smoke. No other seasonings?

The bottom side has some factory indentations from their smoker. I trim the high spots level. Also, the corners might have some tags of fat, so I trim those down. Otherwise, no additional seasoning. I'm a black pepper fan... so that could be an option.