Double Smoked Ham

[JLeonard]

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.

thanks for looking.
Jim

 

[TNJAKE]

Heck yeah Jim that looks delicious. Have one planned for Thanksgiving

 

[Brokenhandle]

That is a thing of beauty Jim! Took two out today to thaw for a double smoke, can't wait

Ryan

 

[JCAP]

Double smoked hams are so good. That one looks aweosme!

 

[chilerelleno]

Mmmm! That ham looks mighty fine.
Nice job.

 

[bertman]

Nice. I had been considering that for a Thanksgiving meal. Your post may have been the deciding factor for me.

 

[chopsaw]

Looks great !

 

[smokerjim]

Looks excellant

 

[Steve H]

Great looking ham!

 

[hoity toit]

I'm sure it will be devoured in short time. Nice.

HT

 

[Bearcarver]

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

 

[SmokinAl]

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

 

[tsapp]

Damn that looks good! I am going to have to search for the recipe.

 

[Bearcarver]

Damn that looks good! I am going to have to search for the recipe.

Here's one of each---Step by Step:
Double Smoked Ham
Double Smoked Spiral Sliced Ham

Bear

 

[gmc2003]

Wow Jim that looks great. I see some good pea soup and smoked ham salad in your future.

Point for sure
Chris

 

[JLeonard]

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 did and use bacon fat in a pan oven it to baste so as not to have to open the smoker as much. Jim

 

[Bearcarver]

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 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

 

[chef jimmyj]

Sure looks pretty. Nice job...JJ