Double smoking a ham?

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Smoke Blower
Original poster
Jun 12, 2011
Port Townsend, Washington
I have 1/2 a ham that is from a pig I had custom slaughtered and cured last year. We have another !/2 pig on the way so it is time to use this ham. I need a recipe for double smoking it. Rub if any??. Smoking temps??. and time. Internal temp at the finish.  I believe it is the lower half of the ham and weighs 8#.  It appears to have had a wet cure and then smoked but it doesn't taste very smoky.  I have done a search but so far have not found what I am looking for. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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