Twice smoked ham

[lemans]

So I got a free ham at my supermarket. It's been chilling in the freezer for awhile.
Defrosted in fridge for a week, rinsed it under cool water and rubbed it with Jeff's rub
Going to smoke it with applewood til a IT
Of 160
Going to spray it with apple cider vinegar
Smoke at 245

 

[pc farmer]

Sounds like a plan.

I have one in the freezer waiting for some smoke.

 

[dirtsailor2003]

Sounds tasty! I like to make a sweet spicy mop out of peach or apricot preserves and hot sauce of choice a bit of garlic and pineapple to mop with the last couple hours. Makes a nice glaze.

 

[lemans]

Sounds like a plan. Apricot and hot sauce with the vinagar spray yum

 

[lemans]

Ok 1 o'clock ham has been on the counter for 1/2 hour . Now here is the snake in my kettle

image.jpeg

• lemans
• Oct 4, 2015

 

[lemans]

Three hours in IT145 apricot preserve worth honey and red pepper glaze

image.jpeg

• lemans
• Oct 4, 2015

 

[lemans]

So it was good and moist. Next time I will soak the ham in clear water for 6 hours
To get did of the salt

 

[pc farmer]

Salty? I haven't had a salty one.

 

[lemans]

Rid. Stupid auto correct

 

[lemans]

Really?

 

[pc farmer]

Yea. I am not a salt lover either.

 

[sb59]

I too have found that when I cook a supermarket style ham that I freeze & store it tastes salty compared to a ham of the same brand never frozen before cooking. I think the curing salts in the ham become more concentrated when the ham looses some of the water added while it defrosts.

 

[lemans]

SB59
That makes a lot of sence .. I thought it was me but just ask a question on this forum and you get the right answer.. There is so much more to smoking than anyone thinks
Thank you