My method of Double Smoking Hams is to get the cheapest Smoked Ham Portion---Less than $1 per pound, and Smoke it again.
Good tricks included, like cutting the fat off & using it to drip from a pan onto the Ham the whole time it's smoking.
stick a probe in the middle of the ham and pull it at 150f
Me I'd cook it at 275 - 300ish, but then I can't be arsed to wait all day for something to cook :-)
For hams I cook in a foil tray with apple juice in the tray. Then slaver honey on the ham and sprinkle garlic powder and a little sea salt on the honey.
The juice that accumulates in the pan usually makes a great sauce, add more apple juice and reduce and thicken - though depending on who cured the ham - can be a little salty, but if you're cooking a commercially cured ham - that probably won't bother you :-)
You're own home cured hams (from what I've seen) should make great sauce
stick a probe in the middle of the ham and pull it at 150f
Me I'd cook it at 275 - 300ish, but then I can't be arsed to wait all day for something to cook :-)
For hams I cook in a foil tray with apple juice in the tray. Then slaver honey on the ham and sprinkle garlic powder and a little sea salt on the honey.
The juice that accumulates in the pan usually makes a great sauce, add more apple juice and reduce and thicken - though depending on who cured the ham - can be a little salty, but if you're cooking a commercially cured ham - that probably won't bother you :-)
You're own home cured hams (from what I've seen) should make great sauce
When I do a double smoked ham, I always follow Bear's method and have never been disappointed. Try it and you know it will be good! Going to do one for Christmas! :)
Smokem if you got em
Yoder YS640
Weber EP-310 Gasser Grill
A-Maz-N-Pellet-Smoker (AMZNPS)
A-Maz-N-Tube-Smoker (AMZNTS)
Frogmats
Maverick ET 732
Super Fast Purple Thermopen
Bear do I need to skin my ham or smoke it with skin on?
Check the Link I gave you.
It shows it all.
If you're using your new MES, you can't screw up.
I trim most of the Skin & fat off. Then I take a 9 X 12 foil pan for the Ham, and one for the Fat.
Punch holes in the Fat Pan & put the fat in. Put the fat pan above the Ham pan, and just follow my Step by Step. It's in the Pictures & the Text on that Link.
The Fat will drip down & baste the Ham, and all will be Perfect. Can't be any Easier, and you won't believe how Good it is!!!
I trim most of the Skin & fat off. Then I take a 9 X 12 foil pan for the Ham, and one for the Fat.
Punch holes in the Fat Pan & put the fat in. Put the fat pan above the Ham pan, and just follow my Step by Step. It's in the Pictures & the Text on that Link.
The Fat will drip down & baste the Ham, and all will be Perfect. Can't be any Easier, and you won't believe how Good it is!!!
Bear
I did look at the link. Seen u said fat and trimmings but nothing special about skin directly but looking at the ham looked like you had skunt it out
Yeah, I cut just about everything off but the meat.
Left a little bit of fat on, because I like to eat a little of it when I fry some up with eggs.
I like to get most of it off though, so the smoke can get to the Meat.
And I smoke it low & slow to get more Smoke on it, like most things I smoke.
Bear
10/4 rubber ducky Ima make smoke happen tomorrow on this. I can't make myself wait. Started to try it today but had cow down with milk fever after pulling her calf this morning so been tied up with keeping her above the dirt today.
Thanks very much for your help and everyone else's here too sir
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