double smoking a ham

[shriv]

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?
Thanks,
shriv

 

[pineywoods]

Try this

http://www.smokingmeatforums.com/for...ad.php?t=64222

 

[shriv]

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

 

[husker-q]

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.

 

[mballi3011]

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.

 

[jamesb]

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