double smoking ham question

stitan06

Fire Starter

Original poster

Nov 5, 2011

47

11

delmont , pa (eastern pa )

• Dec 9, 2011

• #1

im going to be resmoking a store bought ham for xmas  so i did a trial on a ham chunk i had in the freezer the ham turned out good my questions are i did trim the skin off it got rubbery should i trim the skin off ? i used oak wood i think it was to strong for my tastes i was thinking of useing either cherry or  a mix of apple and cherry anyone use these or have any tips

 

gotarace

Limited Mod

Jan 27, 2011

1,081

25

northern wisconsin

• Dec 9, 2011

• #2

Stitan i have done a few double smoked hams and i trim the the fat off the shank down to about a half inch remaining. Al puts the fat trimmings on the grate above the ham to baste it while smoking it. I use hickory but both choices of wood you suggested will work out great on your ham. Here is one i did a while back...hope it helps http://www.smokingmeatforums.com/t/106458/ham-sale-so-i-smoked-one

Len

 

Last edited: Dec 9, 2011

• 

Reactions: sucasa

stitan06

Fire Starter

Original poster

Thread starter

Nov 5, 2011

47

11

delmont , pa (eastern pa )

• Dec 9, 2011

• #3

that did thanks i have some hickory to i may try that also

 

michael ark

Master of the Pit

Feb 11, 2011

2,425

32

Jonesboro Ar

• Dec 9, 2011

• #4

What he said and hickory is stronger than oak in flavor.

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Dec 9, 2011

• #5

Love to resmoke hams, I use pecan and apple mix. Leave an inch or three of meat on the bone for later use in a pot of beans.

 

owlcreeksmoker4

Smoking Fanatic

Nov 24, 2011

371

10

Paoli, Ok

• Dec 9, 2011

• #6

I agree with Eman I think pecan/apple is a great combo for resmoking ham.

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Dec 9, 2011

• #7

eman said:

Love to resmoke hams, I use pecan and apple mix. Leave an inch or three of meat on the bone for later use in a pot of beans.

Click to expand...

  That's what i'm talkin' bout Bob 

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Dec 10, 2011

• #8

Definitely take the skin & a lot of the fat off before you smoke it.

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Dec 10, 2011

• #9

Any fruit wood will work good with ham

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Dec 10, 2011

• #10

I would take the skin off u tleave the fat. After all fat is flavor and I would leave it to also aid in keeping the meat moist.

 

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Dec 10, 2011

• #11

I agree, eliminate all the artery-clogging you can!

SmokinAl said:

Definitely take the skin & a lot of the fat off before you smoke it.

Click to expand...