They didn't have any smoking hand at the store but they did have these and I figure screw it...why not? Any suggestions before I slap it into my 30" MES?
I think I bought the wrong ham lol...
- Thread starter livewirecs
- Start date
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If you haven't already, check out Bear's double smoked hams
http://www.smokingmeatforums.com/t/105633/ham-twins-double-smoked
http://www.smokingmeatforums.com/t/105633/ham-twins-double-smoked
Appreciate it. I'm sure this ham will be umm...interesting. I can't seem to find where anyone has smoked this style of a ham. I'll report throughout the day with updates and let you know how it goes.
If you haven't already, check out Bear's double smoked hams
http://www.smokingmeatforums.com/t/105633/ham-twins-double-smoked
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There's all kinds of threads here where people have smoked already smoked hams. Search for double smoked hand and you will find a bunch of threads.
Since you won't have a glaze packet to add to the ham, here's one I've used before that I found online. It is pretty dang good!
If you don't have pumpkin pie spice in the cabinet, use 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves (I added more cloves than I would in a pie).
Brown Sugar and Spice Dry Ham Rub
Ingredients
1 cup packed brown sugar
2 tsp pumpkin pie spice
1/2 tsp mustard powder
1/4 tsp onion powder
freshly ground black pepper to taste
Yield: 1 1/2 cups
Coat that baby and start smoking!
If you don't have pumpkin pie spice in the cabinet, use 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves (I added more cloves than I would in a pie).
Brown Sugar and Spice Dry Ham Rub
Ingredients
1 cup packed brown sugar
2 tsp pumpkin pie spice
1/2 tsp mustard powder
1/4 tsp onion powder
freshly ground black pepper to taste
Yield: 1 1/2 cups
Coat that baby and start smoking!
themule69
Epic Pitmaster
timberjet
Master of the Pit
It all depends how smoky you like it. Remember, it is already cooked and cured so you are just adding smoke and reheating. You could go as low as 180 and smoke for longer if you like it smoky or higher for shorter and faster with less smoke. I would totally use a glaze like the one above or something similar. I like sriracha and home made jam with a little citrus for glazes. I would not add any salt to the outside of that ham. It's probably salty enough.
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Well here we go. Smoking the ham got some bacon on skewers , drinking some cold ones. Cheers to the forum!
timberjet
Master of the Pit
I thought I updated....sorry. Let's just say I wouldn't recommend it. It was a bit dry. It did take on some more smoke seasoning and made for some pretty good sandwiches but If you were to ask me directly I would say not to do it.
I definitely will never try this one again.
The bacon however was awesome!:
I definitely will never try this one again.
The bacon however was awesome!:
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