School me on double smoked ham

[Newglide]

Was at the grocery store the other day and saw a smoked ham on sale and it got me thinking about a few posts I have read on here.
I was thinking about getting it and double smoking it.
Any trick to it?
Does smoking it again dry it out? I guess you would have a water pan in the cook chamber so not to dry it out.
Any wood do or stick to lighter

 

[TNJAKE]

Essentially you are only heating the ham like you would in the oven before consumption. Only difference is you are adding a second layer of smoke. I usually smoke to a finished IT of 140-150. Also double smoking allows you to add additional flavors besides the extra smoke. It's a delicious method. Bearcarver has several post on this. Here's mine

Double Smoked Ham

Evening fellas and non fellas. Double smoked a ham tonight. We will eat and the rest will be for Thanksgiving. Trying to get ahead of the game as I'm smoking 4 turkey roasts and a couple bone in breasts Thursday for lunch. The roasts are for friends and I'll put them on the slicer. That's for...

www.smokingmeatforums.com

 

[smokerjim]

Jake got ya covered

 

[noboundaries]

Everybody has you covered on DS ham. The sentence below is what got my attention.

I guess you would have a water pan in the cook chamber so not to dry it out.

If you are ready to start moving beyond the meat mopper stage, misconceptions must be put aside. Here's your first: a water pan does nothing to keep a meat moist. That's what's called anecdotal thinking, ie, water equals moistness.

Water does help control chamber temp because it cannot get hotter than 212°F under standard conditions. Water does condense on colder meat causing more smoke to adhere, but then it evaporates, causing other issues. Can it keep a bark moist? Yes, but it does nothing for the interior muscle.

Meat gets it moistness in lazy muscles from internal fat and water already present. In hard-working muscles, it gets it moistness from melted collagen, the tough connective tissue resulting from movement and weight support.

Water and cooking have an interesting adverse relationship. For example, want a crispy, crunchy crust on bread, put steam in the oven.

 

[SmokinEdge]

I make my own hams but if I double smoke one I like to glaze it with a mixture of apricot jam mixed with soy sauce and granulated garlic, delicious.

 

[Newglide]

Essentially you are only heating the ham like you would in the oven before consumption. Only difference is you are adding a second layer of smoke. I usually smoke to a finished IT of 140-150. Also double smoking allows you to add additional flavors besides the extra smoke. It's a delicious method. Bearcarver has several post on this. Here's mine

Double Smoked Ham

Evening fellas and non fellas. Double smoked a ham tonight. We will eat and the rest will be for Thanksgiving. Trying to get ahead of the game as I'm smoking 4 turkey roasts and a couple bone in breasts Thursday for lunch. The roasts are for friends and I'll put them on the slicer. That's for...

www.smokingmeatforums.com

Thanks makes sense that it's the same idea as heating in the oven.
Felt kinda stupid after I read that I should have realized that. I'm good at over thinking

 

[Newglide]

Everybody has you covered on DS ham. The sentence below is what got my attention.



If you are ready to start moving beyond the meat mopper stage, misconceptions must be put aside. Here's your first: a water pan does nothing to keep a meat moist. That's what's called anecdotal thinking, ie, water equals moistness.

Water does help control chamber temp because it cannot get hotter than 212°F under standard conditions. Water does condense on colder meat causing more smoke to adhere, but then it evaporates, causing other issues. Can it keep a bark moist? Yes, but it does nothing for the interior muscle.

Meat gets it moistness in lazy muscles from internal fat and water already present. In hard-working muscles, it gets it moistness from melted collagen, the tough connective tissue resulting from movement and weight support.

Water and cooking have an interesting adverse relationship. For example, want a crispy, crunchy crust on bread, put steam in the oven.

good info thanks.

 

[Newglide]

I make my own hams but if I double smoke one I like to glaze it with a mixture of apricot jam mixed with soy sauce and granulated garlic, delicious.

Yeah I'm gonna have to give it a try. I like the glaze idea, maybe even some brown sugar and honey

 

[TNJAKE]

Thanks makes sense that it's the same idea as heating in the oven.
Felt kinda stupid after I read that I should have realized that. I'm good at over thinking

Lol all good bud. You don't know if you don't know

 

[clifish]

I double smoked an Aldi spiral cut ham a few weeks ago. Gave me a chance to make my glaze and the outer layer had a litttle crisp to it. Turned out great.

 

[Bearcarver]

Was at the grocery store the other day and saw a smoked ham on sale and it got me thinking about a few posts I have read on here.
I was thinking about getting it and double smoking it.
Any trick to it?
Does smoking it again dry it out? I guess you would have a water pan in the cook chamber so not to dry it out.
Any wood do or stick to lighter

Double Smoked Ham???
Take your Pick:
Specialties:
Double Smoked Hams Times 4
Double Smoked Ham Twins
Double Smoked Ham
Double Smoked Spiral Sliced Ham
Double Smoked Ham & Beans

Bear

 

[chopsaw]

Good info above . I've done a store bought shank portion using Bear's steps .
Comes out really good .

maybe even some brown sugar and honey

This is a double smoked cured loin . I used brown sugar and honey for the glaze , then made a sauce from the ingredients shown . Mixed up by taste . I like preserves better than jam when doing these things . The sauce was really good .

Double smoked Loin ham .

Posted a thread the other day about double smoking a loin , and made a BBQ ham sandwich from it . Came out really good , so drove to the bottom of the freezer and found another one . Was home alone yesterday , so did this for my supper . Used apple pellets with the tube , in the mailbox of the...

www.smokingmeatforums.com

 

[clifish]

Double Smoked Ham???
Take your Pick:
Specialties:
Double Smoked Hams Times 4
Double Smoked Ham Twins
Double Smoked Ham
Double Smoked Spiral Sliced Ham
Double Smoked Ham & Beans

Bear

I did, chose the second from the bottom...lol

 

[Wingnut00]

I don’t know jack squat compared to every one else here but when I do a double smoked ham I mop it every 30 minutes with a bourbon honey mix and pull it at 140. I like cherry wood!

 

[gmc2003]

I did, chose the second from the bottom...lol
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Looks great Cliff. I'm smoking one tomorrow weather permitting. Although I'll be doing it a tad different. I hope it comes out looking as good as yours did.

Chris

 

[clifish]

Looks great Cliff. I'm smoking one tomorrow weather permitting. Although I'll be doing it a tad different. I hope it comes out looking as good as yours did.

Chris

I have no doubt it will, especially on the kettle.