Double Smoking a home cured ham using Pop's brine

[Bennenrkc]

Friends,
Back in February, I cured 2 full hind legs for hams using Pop's brine, and following his instructions on his thread here. I smoked them both after a month in the brine and the first one turned out awesome. I did 2 as it was my first time doing a ham and if it turned out was going to freeze the second one to use for Easter. Well, Easter is here. I have a full ham that has been cured, smoked and brought up to 148 degrees IT and then stuck in the freezer.

What is the best way to reheat it for serving? I was wondering about double smoking it but wasn't sure if that was the right approach or what was the best way to serve.

If I double smoke do I follow Bear's post? Do I trim away the outside like he did down to the meat again so more smoke can penetrate?

Or am I working to hard and should I just throw it in the oven?

Should a person glaze it or what?

Thanks for the thoughts in advance. (maybe I should have put this in the pork section but I felt that I had a higher chance of someone who has followed Pop's brine method chiming in.)

 

[hillbillyrkstr]

I’ve froze smoked hams and then smoked them again. Works well.

I like to use maple syrup and brown sugar in my glaze

 

[SmokinAl]

You should try Tony C's praline honey injectable marinade.
Then smoke it at a real low heat. 200 degrees until an IT of 140.
It really kicks the ham up to another level.
Just did one yesterday.
Al

 

[Watson]

Watching this thread as I am doing the exact same thing.

Have a ham that was cured and smoked by a local butcher shop.
Was planning on an Easter smoke with it and wondering if an Injection of some type would keep things moist.

Read Bear's double smoke recipes and like what I see with the self basting fat.

Don't think I need to add a true "brine" for the injection as the salt content would be too high. Correct?

 

[hillbillyrkstr]

Yes it would be very salty.

 

[Watson]

I was thinking vegetable stock with some sugar mixed in as an injection.

Thoughts?