Did a simple boneless ham. Never had this brand. So didn't really know what to expect. I only used smoke. No drippings, no glaze.
A few folks here spoke up and said they were ok. So, I gave it a rub with pepper and put her in the smoker.
After 5 hours at 225 degrees. It hit 140 IT. I used apple pellets in the tray.
Let it cool and pulled the net. And sliced it thin.
Taste? Meh. Not bad. Nothing to write home about. The 2nd smoke took it from a lackluster ham to something kinda presentable. It almost has more of a Canadian bacon flavor to it.
It'll work fine for lunch meat I think.
A few folks here spoke up and said they were ok. So, I gave it a rub with pepper and put her in the smoker.
After 5 hours at 225 degrees. It hit 140 IT. I used apple pellets in the tray.
Let it cool and pulled the net. And sliced it thin.
Taste? Meh. Not bad. Nothing to write home about. The 2nd smoke took it from a lackluster ham to something kinda presentable. It almost has more of a Canadian bacon flavor to it.
It'll work fine for lunch meat I think.
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