Did a double smoked spiral sliced Smithfield ham, at the request of my wife for her family. However, we started the day at my parents, about 4 hours away.
We got up early and let the kid open gifts at my parents, high tailed it home, got the ham out of the fridge, and watched my boy open gifts from Santa. After he was done, I got started.
Set up the smoker to try and run at 250 so it would get done in time for dinner during halftime of the Steelers game. That partially worked, but it was cold and wind was sustained around 17-20 mph’s. My hope was to get at least three hours of smoke on it. Smoker got to temp, I added some cherry and apple chunks. The ham was prepped with my go to rub, Jeff’s original, and some added brown sugar on top for the wife, she likes it sweet. That’s it, no injection, pineapple, or anything else. It was on the smoke for about three hours, then the temps started dropping, so I brought it in to a 275 oven, and basted it with its own juices as it was in a pan. It hit 145 at about 30 minutes before half time, so I turned the oven off and let it rest in there without covering, but basted a few more times. Wife said it was the best yet.
Leftovers:
Added the bone with some water, SPOG, parsley, Time, oregano, and simmered until the meat fell off the bone. Diced some onion, potatoes, ham, and added leftover corn and green beans to the broth.
It’s still simmering, I’ll update with the finished soup.
Ok, soup is done. Turned out well, and that broth is good.
Thanks for looking.
We got up early and let the kid open gifts at my parents, high tailed it home, got the ham out of the fridge, and watched my boy open gifts from Santa. After he was done, I got started.
Set up the smoker to try and run at 250 so it would get done in time for dinner during halftime of the Steelers game. That partially worked, but it was cold and wind was sustained around 17-20 mph’s. My hope was to get at least three hours of smoke on it. Smoker got to temp, I added some cherry and apple chunks. The ham was prepped with my go to rub, Jeff’s original, and some added brown sugar on top for the wife, she likes it sweet. That’s it, no injection, pineapple, or anything else. It was on the smoke for about three hours, then the temps started dropping, so I brought it in to a 275 oven, and basted it with its own juices as it was in a pan. It hit 145 at about 30 minutes before half time, so I turned the oven off and let it rest in there without covering, but basted a few more times. Wife said it was the best yet.
Leftovers:
Added the bone with some water, SPOG, parsley, Time, oregano, and simmered until the meat fell off the bone. Diced some onion, potatoes, ham, and added leftover corn and green beans to the broth.
It’s still simmering, I’ll update with the finished soup.
Ok, soup is done. Turned out well, and that broth is good.
Thanks for looking.
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