twice smoked Christmas ham

Super_Dave wrote:
I start by rubbing my spiral cut ham with yellow mustard and sprinkling liberally with a couple of my favorite rubs. For this smoke, I used Bad Byron's Butt Rub and some McCormick Applewood Rub. Smoke temp can be between 275 and 325. When my ham internal temperature reaches around 120ish, I pour a wet glaze of brown sugar, maple syrup and either apple juice or pineapple juice over the top of the ham. Take to 135 and you are ready to eat. This smoke had the added step of putting the dry sugar glaze on with the torch. I thought that it added a nice caramelized flavor at the end.

Niiiiice:c
You're definitely the Emperor of all Eats smoked!

I start by rubbing my spiral cut ham with yellow mustard and sprinkling liberally with a couple of my favorite rubs. For this smoke, I used Bad Byron's Butt Rub and some McCormick Applewood Rub. Smoke temp can be between 275 and 325. When my ham internal temperature reaches around 120ish, I pour a wet glaze of brown sugar, maple syrup and either apple juice or pineapple juice over the top of the ham. Take to 135 and you are ready to eat. This smoke had the added step of putting the dry sugar glaze on with the torch. I thought that it added a nice caramelized flavor at the end.

A double or twice smoked ham is simply a store bought smoked ham, smoked a second time. You basically smoke and reheat. They come out so good.

Super-Smokin' Dave! Outstanding! Do I see bacon crumbled on those taters???

What's your process for double smoking?

dreamer wrote:
Dave, I was always told to take the bark off of the wood first? Looks great!

dreamer.

dreamer, have you ever been to a smoke house or seen stick burning pits where they use logs in the smoker? With high wood to bark ratio, I've never seen it as a problem.

Oldtymeflyr wrote:
Dave: I have been admiring your work with food for quite some time. What kind of smoker(s) do you use?

Rick

Rick, this in my Smokin-It electric smoker.

Dave, I was always told to take the bark off of the wood first? Looks great!

dreamer.

Dave: I have been admiring your work with food for quite some time. What kind of smoker(s) do you use?

Rick

Dave, everything looks great. Guess double smoked ham was quite popular as I did one also. There so easy and taste so darn good.

Looks great, we double smoked four half hams with a Dr. pepper, bourbon, orange juice and a few other things glaze, also did two 14lb turkeys.