Double Smoked Hams---Times 4 (Step by Step)

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Hadn't seen this before. Glad someone posted something or I may have missed it. My wife bought two hams for Christmas even though we won't be home. She got one of her favorites from Wegmans (You know Wegman's, Bear, don't you?) The other came from Bottom Dollar and was cheap.

Well I am looking at the cheap one and wondering if I could smoke it. Out of the blue you answer my question without me asking. Now I wonder if it will work as well way over in East Allentown?

A follow up: now that I have looked into double smoking the ham I have seen some recommendations about soaking the ham in Dr Pepper first. It's supposed to balance out the salt in the ham. Any comments?

Boomerang Dave
Thanks Dave!

My Son shops at Wegmans. Only time I ever went there was for some Tender Quick.

LOL---This will work Great in East Allentown, and probably all the way to Bethlehem & Hellertown. I wouldn't do it in Freemansburg though---Too close to the sewage treatment place!! Pee-U !!

I heard of using Dr Pepper for brining some things, but I personally wouldn't use it on anything cured, like a Ham.

Bear
 
 
I use Cherry Coke to marinate duck breasts before smoking. Cherry Coke, cherry jam, Dijon mustard, soy sauce, HP sauce and balsamic vinegar. Cover duck breasts and leave overnight in the fridge.
Sounds Great, Captain!!

You should start a new thread with how you do your Duck Breasts, with some pictures.

This thread is all about how to Double Smoke Hams.

Bear
 
Just pulled mine from the MES 40 about an hour ago! Can't wait to dig in for Christmas Eve lunch! 
Looks Great !!

Nice Satellite shot too!!
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Bear
 
Have a 12 lb ham (fully cooked) to smoke in the morning. Planning on 225-250...how long per lb to get to right temp? Gotta figure out what time to get up in the morning. Thanks!
 
Have a 12 lb ham (fully cooked) to smoke in the morning. Planning on 225-250...how long per lb to get to right temp? Gotta figure out what time to get up in the morning. Thanks!
That's really hard for me to guess because I use lower temps, I do 2 at a time, and I'm not caring when it's done, because I'm just trying to get a lot of TBS on it.

As a Total Guess, I would say 12 pounds at 250° would be 5 to 6 hours.

Bear
 
That's really hard for me to guess because I use lower temps, I do 2 at a time, and I'm not caring when it's done, because I'm just trying to get a lot of TBS on it.
As a Total Guess, I would say 12 pounds at 250° would be 5 to 6 hours.

Bear

Thanks Bear. Since the ham is fully cooked, is the target temp as important with it, or is the time spent in the smoke most important. Does a fully cooked ham have to get to 140+ to be ok to eat?
 
Thanks Bear. Since the ham is fully cooked, is the target temp as important with it, or is the time spent in the smoke most important. Does a fully cooked ham have to get to 140+ to be ok to eat?
I would say it has to get to 140° unless it comes with a tag or directions telling you different.

If I remember correctly that's what USDA says.

Bear
 
  Been busy here in Oklahoma since Christmas - VA Dr. appointments (gone bad) etc. Getting some projects finished (with help form my son) so we can go to Massachusetts to see my sister (kind of an important trip ) .   Any way My last ham dried out too much (if meat is dry its not for me) and I swore I.d never smoke another one. Thanks to Bears post I decided to get to work and study the situation some more. Well christmass my daughter informed me that I was to cook a Sams spirial sliced ( DAM) oh well I'm a gonna smoke it! So putting my all I started with a plan .  Fisrt I soaked it in it's waterproof wrapper while the smoker warmed up, in very hot water for an hour.(To gain some moist heat) Next I layed it on its side and basted it with a thin glaze (of Cherry juice, pinapple juice, tossed in the seasoning packet from the ham, brown sugar ,molasses, honey and a good dose of brown sugar,kicked it with ground cloves ,nutmeg, cinnamon & a good dose of real maple syrup) so it would run in some between the slices. Tossed it the smoker at 230* till it was at 95 then steady basted with a thickened glaze (more brown sugar and a little heat to candy it some for thickness) at 275 .  About every 15 minutes. At 130* I put cherries and pinapple on -heavy coat with Glaze and glazed tillit got to 140 . Pulled it and covered it.  Smoke was light with Pecan shells and apple.

  I tried to get more pics but I was tired and so many kids to feed all we got was these -next I knew it was packed and every one was leaving ,so I took a good nap  

Put the sinful potatoes in the oven (shoulda smoked them some first)  . 


Double Smoked Spiral sliced Ham

 

Next get the taste tester ready


An appetizer of bacon wrapped cream cheese & shrimp


 And that's Christmas dinner without the pies LOL  

                                                                                               Mr Bill
 
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Looks & Sounds like you did real Good, Mr Bill !!!
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Nice Job!!
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Bear
 
 Thanks Bear    I did forget to say the reason for so much glazing was to keep it moist - It worked well. I got lots of compliments - for me it was the best spiral sliced I've had. Now how do I get the pics to open up when the post opens?  Today getting ready for a stuffed pork loin,like in my avatar. Wifes favorite.Leftovers go to the kids homes.

               Mr Bill
 
 
 Thanks Bear    I did forget to say the reason for so much glazing was to keep it moist - It worked well. I got lots of compliments - for me it was the best spiral sliced I've had. Now how do I get the pics to open up when the post opens?  Today getting ready for a stuffed pork loin,like in my avatar. Wifes favorite.Leftovers go to the kids homes.

               Mr Bill
Yeah, I try to sat y away from Spiral sliced.

The regular Shank & Butt ends never seem to need any special treatment to keep them moist, and they have more fat than a Spiral sliced thing.

As for your pics, Just click on the "image" thing above the reply box. Then click on the box (at the top) that says "Upload Files". Then find each pic on your computer.

Bear
 
 
Good info here! 
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  The pics make your mouth water!

I'll have to do some ham, I never thought the "Smoked" Ham at the store really seemed that smoked.  Tastes too processed.
Yup----That's the best process-----Get a store bought "Smoked" Ham, and put some "Real Smoke" on that baby!!! You'll love it !!

Bear
 
That's what I did at Christmas was great

gary
 
Easter Coming up in 8 days !!!

Figured I better bump this up for the easiest, cheapest, and Awesome tasting "Double Smoked Easter Ham".

We've been eating Double Smoked Hams for over 40 years----Nothing like it!!

Yell if you have any questions.

Bear
 
Great timing on the "bump"! Thanks Bear!

This is what I plan to do next week-end. I don't care if it is still snowing or not........that smoker is coming out of the shed!

Lot's of great tips and recipe's there!
 
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