double smoking ham question

[stitan06]

im going to be resmoking a store bought ham for xmas  so i did a trial on a ham chunk i had in the freezer the ham turned out good my questions are i did trim the skin off it got rubbery should i trim the skin off ? i used oak wood i think it was to strong for my tastes i was thinking of useing either cherry or  a mix of apple and cherry anyone use these or have any tips

 

[gotarace]

Stitan i have done a few double smoked hams and i trim the the fat off the shank down to about a half inch remaining. Al puts the fat trimmings on the grate above the ham to baste it while smoking it. I use hickory but both choices of wood you suggested will work out great on your ham. Here is one i did a while back...hope it helps http://www.smokingmeatforums.com/t/106458/ham-sale-so-i-smoked-one

Len

 

[stitan06]

that did thanks i have some hickory to i may try that also

 

[michael ark]

What he said and hickory is stronger than oak in flavor.

 

[eman]

Love to resmoke hams, I use pecan and apple mix. Leave an inch or three of meat on the bone for later use in a pot of beans.

 

[owlcreeksmoker4]

I agree with Eman I think pecan/apple is a great combo for resmoking ham.

 

[raptor700]

Love to resmoke hams, I use pecan and apple mix. Leave an inch or three of meat on the bone for later use in a pot of beans.

  That's what i'm talkin' bout Bob 

 

[SmokinAl]

Definitely take the skin & a lot of the fat off before you smoke it.

 

[africanmeat]

Any fruit wood will work good with ham

 

[mballi3011]

I would take the skin off u tleave the fat. After all fat is flavor and I would leave it to also aid in keeping the meat moist.

 

[pops6927]

I agree, eliminate all the artery-clogging you can!

Definitely take the skin & a lot of the fat off before you smoke it.