Twice smoked ham

Discussion in 'Pork' started by lemans, Oct 3, 2015.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So I got a free ham at my supermarket. It's been chilling in the freezer for awhile.
    Defrosted in fridge for a week, rinsed it under cool water and rubbed it with Jeff's rub
    Going to smoke it with applewood til a IT
    Of 160
    Going to spray it with apple cider vinegar
    Smoke at 245
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like a plan.

    I have one in the freezer waiting for some smoke.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds tasty! I like to make a sweet spicy mop out of peach or apricot preserves and hot sauce of choice a bit of garlic and pineapple to mop with the last couple hours. Makes a nice glaze.
     
  4. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Sounds like a plan. Apricot and hot sauce with the vinagar spray yum
     
  5. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Ok 1 o'clock ham has been on the counter for 1/2 hour . Now here is the snake in my kettle
     
  6. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Three hours in IT145 apricot preserve worth honey and red pepper glaze
     
  7. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So it was good and moist. Next time I will soak the ham in clear water for 6 hours
    To get did of the salt
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Salty? I haven't had a salty one.
     
  9. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Rid. Stupid auto correct
     
  10. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Really?
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yea. I am not a salt lover either.
     
  12. sb59

    sb59 Smoking Fanatic

    I too have found that when I cook a supermarket style ham that I freeze & store it tastes salty compared to a ham of the same brand never frozen before cooking. I think the curing salts in the ham become more concentrated when the ham looses some of the water added while it defrosts.
     
  13. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    SB59
    That makes a lot of sence .. I thought it was me but just ask a question on this forum and you get the right answer.. There is so much more to smoking than anyone thinks
    Thank you
     

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