Double smoked ham question

Discussion in 'Pork' started by snot00011, Dec 20, 2014.

  1. snot00011

    snot00011 Fire Starter

    Ok here is the question: On a double smoked ham do people prefer to smoke the ham with nothing on it or put down a bark (mustard and brown sugar) and then smoke? Done the bark three times now and just wondering if the smoke is getting a good penetration or not.
  2. I like a Bourbon and jelly glaze
  3. I did two double smoked hams on Friday / Saturday. I bought bone-in uncut hams and scored the surface with a diamond pattern to encourage smoke penetration. Cold smoked them overnight in my MES30 with an AMNPS with Oak pellets. Turned the heat on Saturday morning and kept the smoke coming. All told they were in for about 23 hours. I was worried about the hams drying out but they were still moist, and a big hit at the party I brought them to.
    Last edited: Dec 22, 2014
  4. Doing double smoked ham for Christmas, On a quick hot smoke 4-6-8 hours there will only be a little smoke penetration, mostly what you will get is in the bark, bot what a wonderful flavor.

  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Put your glazing on during the last hour of smoking.

    Here's a Step by Step:

    Double Smoked Hams Times 4         

  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Snot, I have done a few of them I cover in mustard, mix brown sugar and your favorite rub together and smoke at 225 till the IT hits 130 or so. My kids told me after they had the first one to never put one in the oven again. 

    Good luck and let us know. 

    A full smoker is a happy smoker


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