Double smoked ham
A little food picture
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Looks awesome OSD! I just tried my first, spiral cut, honey glased ham over Christmas. It was from Dearborn Sausage Co. Man, that was good. The reason I bring that up, is because I'm not into sweet stuff, especially meat. The pineapple has got me thinking that I ought to give it a try.
I'm with perryranch, how do you double smoke a ham?
BTW perryranch, what does DH mean?
I'm with perryranch, how do you double smoke a ham?
BTW perryranch, what does DH mean?
Doug
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A double smoked ham is real easy. It's nothing more than buying a ham that has been smoked or cured with smoke and reheating it in the smoker instead of the oven. You just smoke til internal temp is right. Light amount of smoke is best and smoke at about 220* pit temp. Make cuts into the rind to let the smoke get to the meat better. I cover with the pineapple rings. Use the juice mixed with honey and a pinch of clove as a glaze. Spiral cut can be done, they are just a little harder to do. I usually soak cheese cloth in garlic butter and then wrap the ham with it. It will hold the slices together and still let smoke into the meat. If you wrap with cheese cloth, spray it about once an hour with apple juice to keep it moist.
Jim
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OSD wrote:A double smoked ham is real easy. It's nothing more than buying a ham that has been smoked or cured with smoke and reheating it in the smoker instead of the oven. You just smoke til internal temp is right. Light amount of smoke is best and smoke at about 220* pit temp. Make cuts into the rind to let the smoke get to the meat better. I cover with the pineapple rings. Use the juice mixed with honey and a pinch of clove as a glaze. Spiral cut can be done, they are just a little harder to do. I usually soak cheese cloth in garlic butter and then wrap the ham with it. It will hold the slices together and still let smoke into the meat. If you wrap with cheese cloth, spray it about once an hour with apple juice to keep it moist.
Gonna have to try a version of OSD's Ham. It is very much like my method. I score the rind in the checkerboard pattern and stick a whole clove into intersection of the lines. Mop with orangejuice/butter glaze towards the end. Let rest. Pull the whole cloves whist carving. Folks die for it. Haven't tried pineapple, but that sounds real good.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
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