I think I bought the wrong ham lol...

Discussion in 'Pork' started by livewirecs, May 9, 2015.

  1. livewirecs

    livewirecs Fire Starter

    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?
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I've sliced up SPAM and smoked it... it was good...
  4. livewirecs

    livewirecs Fire Starter

    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. 
    Last edited: May 9, 2015
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
    livewirecs likes this.
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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


    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!
  7. Double smoked ham is great. I did one last week.

    Happy smoken.

    livewirecs likes this.
  8. livewirecs

    livewirecs Fire Starter

    What temp do you guys recommend? I'm thinking about 225-250 for about 4-5 hours
  9. timberjet

    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.
    Last edited: May 9, 2015
    livewirecs likes this.
  10. livewirecs

    livewirecs Fire Starter

    Well here we go. Smoking the ham got some bacon on skewers , drinking some cold ones. Cheers to the forum!
  11. timberjet

    timberjet Master of the Pit

    Oh boy. Watching.
  12. livewirecs

    livewirecs Fire Starter

    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!:

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