double smoking a ham

Discussion in 'Pork' started by shriv, Aug 29, 2009.

  1. shriv

    shriv Fire Starter

    I pick up a picnic ham and want to smoke it. I know I saw a thread on it once but can't find it. I heard twiced smoked are the best. What temp do you recommend I get it up to?
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  3. shriv

    shriv Fire Starter

    Thanks Piney. I will do it tomorrow. I plan on smoking at 240 until internal temp is 150. Sound ok?
  4. husker-q

    husker-q Smoke Blower

    I can usually take or leave oven baked ham - however absolutely loved my double smoked ham. I rubbed with mustard and put my rub on it - gave a nice bark - though would recommend using one with a not as much salt as the ham will already have plenty of that.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have never double smoked a ham before I always start with fresh hams and go in for the long haul. Like you I have heard here of people doing it but I guess it's all good.
  6. jamesb

    jamesb Smoking Fanatic

    I've never cured and smoked a fresh ham, but it's on the to do list!

    I do double smoke hams often. As said above, a mustard slather and then rub. I use a rub heavy in brown sugar and the mustard helps ya pack a bunch of it on there. I smoke with pecan until the ham gets to ~150°. I will normally do these over or in a small pan to catch the run off juices. Neat the end of the cook, I'll spoon the juices back over the ham to glaze.

    Here is one from last Christmas

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