I've thought about posting this smoke for quite a while, and have finally decided to do it. Since my old Cannon camera decided to pick that particular day to go Green, I tossed it into the recycle bin. Unfortunately, it also decided to withhold all the little treasures saved on it that day.
So, even though..............................
and I am fully aware that...........................
and that I can rightfully expect the question................
here goes.
For New Years Day dinner, Miss Linda had planned to cook a big, beautiful ham. I had often thought about how good a double smoked ham would be, but not being totally crazy, I never even suggested that I put HER ham on the smoker--I simply picked up a bone-in spiral cut ham of my own. Miss Linda's went into the oven for a long low and slow cook, and I knew from past experience that it would be absolutely delicious.
I knew that we would be dining on her traditional ham that evening, but I figured that mine would make for some fantastic sammies to take with me for lunches. That being the case, I wasn't all that concerned with the finished IT, as it would just be packaged and frozen in batches to be eaten in one week.To be honest, the only reason I even turned the MES 30 up to 225* was to ensure the AMNPS would function flawlessly for the entire 4 hour smoke.
The ham had plenty of moisture on the outside, so I applied the a thick coating of Teddy`s Happy Hog Butt Rub directly without a mustard base.
The ham and AMNPS, smoking nicely with a 50/50 mix of hickory and apple pellets, went into the MES at 9 AM. While the smoke was doing its thing, I mixed up a batch of Miss Linda's basting glaze (brown sugar, dry mustard,cinnamon,and vinager), and reduced to to a semi-thick paste.
After 3 hours in the smoker, I pulled the ham and applied a generous amount of glaze--all over the exterior and between each and every one of the spiral cuts. I have to admit I was surprised by the total number of slices a large spiral cut ham produces!! LOL It took a lot of glaze to thoroughly cover both sides of every slice.
Then back into the smoker at 260* for one more hour to set the glaze and add some more of that great smoke flavor.
I pulled the ham at about 1:30 PM, covered it with foil, and let it rest. After dinner, I packaged up the ham slices and into the freezer--of course a generous helping had found its way onto our plates along with Miss Linda`s ham. Both hams were fantastic, but totally different. If you have never tried a double smoked ham, you will find a huge difference when compared to a commercially ``smoked`` ham. Like night and day. After eating the double smoked ham, you will never again consider a store bought ham as being an example of ``smokey goodness``.
I have been eating sammies made with my double smoked ham, Swiss cheese, mayo,and hot spicy mustard off and on for the last 5 weeks, and still crave more.
So, if you have ever thought about doing a double smoked ham, but just believed it would be nothing special--pretty much just a waste of time--think again. Try it. I can state with great conviction, you will LOVE it!!!!!!!!
Miss Linda preferred the traditional ham, I chose the double smoked ham, hands down, and Roxy gobbled up equal amounts of each,
Well that`s the best I can do today. Looks like a new camera is in my future--just have to decide what to get.
Gary
So, even though..............................
and I am fully aware that...........................
and that I can rightfully expect the question................
here goes.
For New Years Day dinner, Miss Linda had planned to cook a big, beautiful ham. I had often thought about how good a double smoked ham would be, but not being totally crazy, I never even suggested that I put HER ham on the smoker--I simply picked up a bone-in spiral cut ham of my own. Miss Linda's went into the oven for a long low and slow cook, and I knew from past experience that it would be absolutely delicious.
I knew that we would be dining on her traditional ham that evening, but I figured that mine would make for some fantastic sammies to take with me for lunches. That being the case, I wasn't all that concerned with the finished IT, as it would just be packaged and frozen in batches to be eaten in one week.To be honest, the only reason I even turned the MES 30 up to 225* was to ensure the AMNPS would function flawlessly for the entire 4 hour smoke.
The ham had plenty of moisture on the outside, so I applied the a thick coating of Teddy`s Happy Hog Butt Rub directly without a mustard base.
The ham and AMNPS, smoking nicely with a 50/50 mix of hickory and apple pellets, went into the MES at 9 AM. While the smoke was doing its thing, I mixed up a batch of Miss Linda's basting glaze (brown sugar, dry mustard,cinnamon,and vinager), and reduced to to a semi-thick paste.
After 3 hours in the smoker, I pulled the ham and applied a generous amount of glaze--all over the exterior and between each and every one of the spiral cuts. I have to admit I was surprised by the total number of slices a large spiral cut ham produces!! LOL It took a lot of glaze to thoroughly cover both sides of every slice.
Then back into the smoker at 260* for one more hour to set the glaze and add some more of that great smoke flavor.
I pulled the ham at about 1:30 PM, covered it with foil, and let it rest. After dinner, I packaged up the ham slices and into the freezer--of course a generous helping had found its way onto our plates along with Miss Linda`s ham. Both hams were fantastic, but totally different. If you have never tried a double smoked ham, you will find a huge difference when compared to a commercially ``smoked`` ham. Like night and day. After eating the double smoked ham, you will never again consider a store bought ham as being an example of ``smokey goodness``.
I have been eating sammies made with my double smoked ham, Swiss cheese, mayo,and hot spicy mustard off and on for the last 5 weeks, and still crave more.
So, if you have ever thought about doing a double smoked ham, but just believed it would be nothing special--pretty much just a waste of time--think again. Try it. I can state with great conviction, you will LOVE it!!!!!!!!
Miss Linda preferred the traditional ham, I chose the double smoked ham, hands down, and Roxy gobbled up equal amounts of each,
Well that`s the best I can do today. Looks like a new camera is in my future--just have to decide what to get.
Gary
