Need help.....1st time double smoking a ham

[woopig]

I got a 10.5 lb Cooks ham......decided after searching the web that I wanted to try Dr. Chicken's Double Smoked Ham.....he calls for his Sweet Kiss of Death injection...using a Masterbuilt 30 Electric Smoker......my questions are:

1. When should I do the injection?  I plan on smoking it in the morning so that it is ready for lunch tomorrow around noon.  Should I go ahead and inject it now and put it in the fridge (it's 1 pm) and let it sit over night?  Wait until in the morning?

2. He does not call for a rub of any sort.....just smoking the ham naked until 120 degrees and then adding his glaze recipe every 15 to 20 minutes from 120 to 140 degrees.  I've been using a couple of different rubs on other things (mainly Jeff's).....should I skip the rub on this and just use his glaze?

3. What temp? How long?

4. What wood?  I have hickory and apple on hand.

Thanks!!

 

[austinl]

Sorry to go off topic a little but what made you decide to smoke an already cooked ham?  I read about people doing this frequently and it never crossed my mind to do anything but a fresh ham.  I've done several in a "brine cure" in one week and had nothing but fantastic results compared to those precooked ones.

 

[daveomak]

WooPig, morning..... I re smoke all sorts of stuff..... Ham is a good choice.....   Dave

I got a 10.5 lb Cooks ham......decided after searching the web that I wanted to try Dr. Chicken's Double Smoked Ham.....he calls for his Sweet Kiss of Death injection...using a Masterbuilt 30 Electric Smoker......my questions are:

1. When should I do the injection? First thing in the morning....  make sure the injection liquid is sterile... (simmer at 180 and cool to 140 or so and inject)... this will help preheat the middle of the ham and reduce the cooking time...

I plan on smoking it in the morning so that it is ready for lunch tomorrow around noon.  Should I go ahead and inject it now and put it in the fridge (it's 1 pm) and let it sit over night?  Wait until in the morning?

2. He does not call for a rub of any sort.....just smoking the ham naked until 120 degrees and then adding his glaze recipe every 15 to 20 minutes from 120 to 140 degrees. That will really increase the cooking time, opening the smoker all the time... After the smoke has been applied to the ham, you could move it to a preheated oven to baste and finish the cooking.... might be faster as the oven will regain temps faster than the MES.....

 

I've been using a couple of different rubs on other things (mainly Jeff's).....should I skip the rub on this and just use his glaze? Do not know... have you used the rub on ham before ?? Does Jeff suggest using it on ham ?? 

3. What temp? How long?  225 will probably take 5-6 hours to get to 145 deg F....

4. What wood?  I have hickory and apple on hand.  A mix of those woods would be a good blend of smoke...

Thanks!!