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Double smoking boneless ham?

Crambone1812

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Hi - i have never smoked a ham before on my weber kettle, and tomorrow is the day! Unfortunately (maybe?) there was a communication breakdown between me and the butcher, and I ended up w a boneless smoked ham instead of the bone-in shank. I was going to try the Meathead Goldwyn method here

https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe

Any ideas? Should I carve off the exterior and re-score it? Leave as-is? Cut it in half?

Happy Easter!
ham.jpg
 

SmokingUPnorth

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I bet Bearcarver Bearcarver could chime in he’s done a lot of hams. For me though. I would just smoke it (reheat pretty much) until it hits the serving temp. I’m not sure if re scoring it will cause it to dry out during the cook
 

Brokenhandle

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Check out Bearcarver Bearcarver step by steps... I've done several double smoked hams, bone in, spiral sliced, and boneless and they all turned out great! I've always cut the exterior off and if there's some fat there placed it above the ham to baste it with drippings while smoking. Or use fatty bacon. Good luck and take pics!

Ryan
 

Crambone1812

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Check out Bearcarver Bearcarver step by steps... I've done several double smoked hams, bone in, spiral sliced, and boneless and they all turned out great! I've always cut the exterior off and if there's some fat there placed it above the ham to baste it with drippings while smoking. Or use fatty bacon. Good luck and take pics!

Ryan
Thanks Ryan!! I think I will carve off the exterior.
 

Bearcarver

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Since that one has no fat on it, I would get a pack of Cheap Fatty Bacon, and do it kinda like I do "Spiral sliced Hams" without any fat on them.
Here's how I do them:
Double Smoked Spiral Sliced Ham

Bear
 

mosparky

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Gonna start one like it in a few. I do them every Holiday. I just score them about a 1/4 inch deep and smoke them. I think scoring them helps smoke penetration a little. I leave the skin on and the wife can remover hers at the plate. I just can't justify shaving off half a pound of edible ham crust just to cook it again and form another one, that will get left on the plate.
 

Crambone1812

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Gonna start one like it in a few. I do them every Holiday. I just score them about a 1/4 inch deep and smoke them. I think scoring them helps smoke penetration a little. I leave the skin on and the wife can remover hers at the plate. I just can't justify shaving off half a pound of edible ham crust just to cook it again and form another one, that will get left on the plate.
I agree - I’m struggling with cutting off perfectly good ham just to make more ham. Seems like it will be easy to use in spaghetti sauce or eggs though.
 

Bearcarver

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Guys,
I only cut off Fat from the Butt Ends & Shank Ends, and if there is a little on a Spiral Sliced Ham too. Then I use the cut-offs in my holey Drip basting pan. The cuts I put in around the top go through any fat that's still there to the meat, so the Smoke can get into the meat, and the basting Drips can get into the meat, instead of just running down the sides. All Shown in my Step by Steps.

Bear
 

Crambone1812

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Thanks all for the feedback - final product was pretty good. As it turns out, it's pretty hard to screw up a ham that's already cooked.... Although I did mess up and forget to put some firebricks under the coals, so couldn't really get a great sear at 225, so ended up finishing in the broiler. Still want to try one with the bone in.
 

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