Double Smoked Ham

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JLeonard

Epic Pitmaster
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Apr 17, 2020
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Southaven, MS
Did a double smoked ham using Heath Riles honey ham guidelines. Turned out pretty well. We are having our work Thanksgiving tomorrow. It’s all sliced and in the crockpot to re-warm in the morning. 10lb spiral sliced. 4 hrs at 275 degrees with cherry wood.
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thanks for looking.
Jim
 
That is a thing of beauty Jim! Took two out today to thaw for a double smoke, can't wait

Ryan
 
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Looks Great Jim!!!
Love Me some Double Smoked Ham.
Been eating it for over 50 years, and making my own for about 8 or 9.
Nothing Better!!!
Nice Job, Jim!
Like.

Bear
 
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Love double smoked ham, but I don’t like the spiral sliced ones. They tend to dry out. I get the full Smithfield hams & inject them with Tony C’s ham injection. Smoke them to 140 IT and let them rest for a half hour on the counter. Then I pull each individual muscle off the ham & slice it against the grain. I take all the extra fat off & use the bone & scraps for bean soup. Just boil down the scraps & freeze the broth for the soup.
Al
 
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Wow Jim that looks great. I see some good pea soup and smoked ham salad in your future.

Point for sure
Chris
 
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Thanks guys! It was pretty darn good. The folks at work liked it. I basted it about every hour and was amazingly moist. Next time I will do as Bearcarver Bearcarver did and use bacon fat in a pan oven it to baste so as not to have to open the smoker as much. Jim
 
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Thanks guys! It was pretty darn good. The folks at work liked it. I basted it about every hour and was amazingly moist. Next time I will do as Bearcarver Bearcarver did and use bacon fat in a pan oven it to baste so as not to have to open the smoker as much. Jim


Yup---Bacon fat works pretty good, since those Dang Spiral Sliced Hams never have much fat to use in the Drip Pan.
Bet you're stuck with making one often now!!

Bear
 
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