double smoking ham question

Discussion in 'Pork' started by stitan06, 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
     
  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
    sucasa likes this.
  3. that did thanks i have some hickory to i may try that also
     
  4. michael ark

    michael ark Master of the Pit

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

    eman Smoking Guru Staff Member Moderator OTBS Member

    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.
     
  6. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    I agree with Eman I think pecan/apple is a great combo for resmoking ham.
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

      That's what i'm talkin' bout Bob [​IMG]
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

    africanmeat Master of the Pit OTBS Member

    Any fruit wood will work good with ham
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    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.
     
  11. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

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