question for bearcarver double smoked ham

[laudy]

bearcarver would like to try your double smoked ham receipt I seen on you signature. I will try this on my new smoke house. My question is, I see you put your ham in a tray. Wonder what your thoughts are with me netting and hanging???

[Richtee]

I see no reason why not... other than losing basting juices you may want to use. I suppose ya could still put a pan under it tho.

[Mark R]

bearcarver would like to try your double smoked ham receipt I seen on you signature. I will try this on my new smoke house. My question is, I see you put your ham in a tray. Wonder what your thoughts are with me netting and hanging???

Might be tough to get a tray under it hanging, might be good to also. Should be aight me thinks. Butt the Bear will chime in soon.

[crusty ol salt]

I have done a couple of spiral sliced hams a shallow pan works great

let me see if i can find my post

http://www.smoked-meat.com/forum/showthread.php?t=11743

[Blue Dog BBQ]

I've done these a lot and I never pan mine. I think it's really just reheating the ham.

[Bearcarver]

bearcarver would like to try your double smoked ham receipt I seen on you signature. I will try this on my new smoke house. My question is, I see you put your ham in a tray. Wonder what your thoughts are with me netting and hanging???

No pan needed.
I do it mainly to keep my MES from getting too messy.

Usually when I do use a pan, I put a wire cooling rack in the pan under the meat, so the meat doesn't sit in the juices, and so the smoke can get all around the meat.

A Net bag would be Awesome. The only thing you'll be missing is the fat drippings from above like in my Step by Step.

Maybe you could trim the excess fat & bag that too, and hang it above the bagged Ham??? Probably not, huh?

Bear