Double Smoked Ham

[BrianGSDTexoma]

I have a turkey baster with a silicone brush on the end. I just squeezed it over the top and brushed all over. Didn't go in between slices although once the ham starts cooking good the slices naturally spread out some allowing the stuff to get in-between the slices some

Looks like butter out of stock around here but Academy has on sale for $2 a bottle. Ordered 4. Should be here next week.

 

[TNJAKE]

Looks like butter out of stock around here buy Academy has on sale for $2 a bottle. Ordered 4. Should be here next week.

Sounds good bud let me know how you like it. I keep several jars of that butter around. Inject it into chickens and stuff

 

[Bearcarver]

I have a turkey baster with a silicone brush on the end. I just squeezed it over the top and brushed all over. Didn't go in between slices although once the ham starts cooking good the slices naturally spread out some allowing the stuff to get in-between the slices some

When I Double Smoke those Spiral sliced Hams, because they don't have any Fat on them, I just get a Cheap pound of Bacon, and put that in my Foil pan above, with holes in it.
Then when the Bacon Melts, it drips down on the Ham. See Below:
Double Smoked Spiral Sliced Ham

Bear

 

[TNJAKE]

When I Double Smoke those Spiral sliced Hams, because they don't have any Fat on them, I just get a Cheap pound of Bacon, and put that in my Foil pan above, with holes in it.
Then when the Bacon Melts, it drips down on the Ham. See Below:
Double Smoked Spiral Sliced Ham

Bear

I've also had the pleasure of doing it bears way and it comes out delicious

 

[BrianGSDTexoma]

Today's the day. Hopefully still good. Been in fridge a while but has March as date.

 

[TNJAKE]

Today's the day. Hopefully still good. Been in fridge a while but has March as date.

Can't wait to see it

 

[BrianGSDTexoma]

What temp did you pull it Jake?

 

[TNJAKE]

What temp did you pull it Jake?

140ish

 

[BrianGSDTexoma]

The ham came quite good but a little on the salty side. I used Atkins rub. I pulled it 130 as it was 5.5 hours in and ready to eat. Was not dry like the spiral's I have had in the past. I had given up on them. I will be doing these again but will cut back on the rub. Was amazed how the flavor got into the whole ham. Thanks for the help Jake.