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Smoking a double smoked ham - bad idea?

Bearcarver

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ecto1

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Smoke it in one of those disposable aluminum pans and trow a glaze the last 20 minutes you will be in love.
 

ralff

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LOL---It wouldn't hurt a bit in my book, but I love Ham as smoky as I can get it.

Maybe go with something mild, like Apple.

Bear
Funny you should say this, I just picked up a pack of applewood chunks yesterday.  :)  Thanks for the advice!  Really looking forward to smoking. 
 
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SmokinAl

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Don't forget the camera!
 

frosty

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Sounds like a good plan, I agree with Smokin Al, I would love to see the Q-view on it.
 

ralff

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I will post a pic when it's done.  :) 

Just wanted to ask another question while I'm here.  What do you guys prefer to use for rub (if any)?  I found a lot of people saying regular mustard with a dry rub over it, but haven't been able to find an answer on a good rub to use.
 

SmokinAl

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Maple syrup & brown sugar. Forget the mustard.
 
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miamirick

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Raiff

i personally see nothing wrong with doublesmoking      on thanksgiving i usually buy a spiral smoked ham and toss it on with a turkey ( i add plenty of honey and brown sugar)  light smoke and just get it to temp   check out this thread!!!

http://www.smokingmeatforums.com/t/84439/ham-throwdown

happy holidays  
 

Bearcarver

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Should I apply this syrup and brown sugar "rub" before I start smoking, or towards the end?

I like to add some pineapple juice & slices to the mix, but I only put it on for about the last hour.

I pin the slices around the top half with toothpicks. Sometimes stick some cloves in too.

Bear
 

ralff

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I think I will pass on the pineapple this time. :)

So far I've got:
Smoke at 225ish for 3 hours or so
Apple wood chunks
Brush on a maple syrup/brown sugar mixture an hour from finish
Take pics!

Anything I'm missing? Am I over analyzing things??? LOL
 
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eman

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Not much on maple syrup, i do just like ev1 else but use cane syrup or molasses w/ the brown sugar.

Melt 1  stick butter, add 1 cup crushed pecans and cook on med heat till pecans darken a bit,

add 1 cup syrup & 1/2 cup brown sugar. Stir over low heat till sugar is dissolved.

  Score ham b4 smoking . smoke ham over foil pan to catch any juices, 1 hour b4 ready  pour the glaze over the ham. smoke for last hour.

   Excess glaze will fall into the pan w/ the juices , Stir the juice and glaze together and serve  over the ham slices.
 

miamirick

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EMAN   that glaze sounds quite tasty!     i believe it will be on my ham come Thursday



cheers to you my friend!
 
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stitan06

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when you smoked the ham what temp did you take it to or did you jus smoke it for three hours and pull it did you use a glaze
 

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