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  #1  
Old 12-22-2017, 10:15 AM
Blinginpse Blinginpse is offline
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Default Smoking a cured ham

Ok guys wanna try it for Christmas. Can you guide me to a well
Cooked perf curly smoked ham on my new smoker
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  #2  
Old 12-22-2017, 10:28 AM
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Quote:
Originally Posted by Blinginpse View Post
Ok guys wanna try it for Christmas. Can you guide me to a well
Cooked perf curly smoked ham on my new smoker

Check out Bearcavers double smoked hams... you will just have single smoke but will be okay..
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  #3  
Old 12-22-2017, 10:32 AM
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Quote:
Originally Posted by barkonbutts View Post
Check out Bearcavers double smoked hams... you will just have single smoke but will be okay..


10-4 on it
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  #4  
Old 12-22-2017, 11:15 AM
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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.

Best Hams we ever ate:
http://www.smoked-meat.com/forum/showthread.php?t=21317

Here's a Single Ham:
http://www.smoked-meat.com/forum/showthread.php?t=42613

Bear
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  #5  
Old 12-22-2017, 11:43 AM
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Thanks bear. You the man
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  #6  
Old 12-22-2017, 12:38 PM
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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
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  #7  
Old 12-22-2017, 01:47 PM
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Quote:
Originally Posted by curious aardvark View Post
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


This sounds interesting. Thanks bud
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  #8  
Old 12-22-2017, 02:01 PM
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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! :)
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Old 12-22-2017, 05:22 PM
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Quote:
Originally Posted by Bearcarver View Post
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.



Best Hams we ever ate:

http://www.smoked-meat.com/forum/showthread.php?t=21317



Here's a Single Ham:

http://www.smoked-meat.com/forum/showthread.php?t=42613



Bear


Bear do I need to skin my ham or smoke it with skin on?
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  #10  
Old 12-22-2017, 05:43 PM
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Quote:
Originally Posted by Blinginpse View Post
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!!!

Bear
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Old 12-22-2017, 06:07 PM
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Quote:
Originally Posted by Bearcarver View Post
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!!!



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
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Old 12-22-2017, 06:08 PM
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Going to give it a shot bear for sure. Can't wait. Going to use my new probe with it too
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Old 12-22-2017, 06:17 PM
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Quote:
Originally Posted by Blinginpse View Post
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
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Old 12-22-2017, 06:18 PM
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Quote:
Originally Posted by Bearcarver View Post
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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