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Title: thoughts on double smoked ham
Post by: cabledude7155 on October 10, 2010, 02:48:51 PM

Hey all

I bought a 6lb fully smoked semi cooked pork shoulder ham. I want to double smoke it, but not sure which way to approach it. I would like to cold smoke it with Hickory for about 3-4 hrs and then cook it in the oven till it reaches IT. Does anyone have any thoughts or ideas.

Title: Re: thoughts on double smoked ham
Post by: squirtthecat on October 10, 2010, 03:00:31 PM

I've done a few 'store bought' hams and they turned out great.

Take out of the package and wipe dry (especially if it is a 'water added' ham). Apply some mustard or something to act as glue (even some olive oil will do) and put a coat of rub on it. I smoke at 225° to an IT of 140° or so. FTC for a while, slice and enjoy!

Title: Re: thoughts on double smoked ham
Post by: Habanero Smoker on October 11, 2010, 02:01:23 AM

Here is a link to Old's T-Shirt Double Smoked Ham; it should work for smoked shoulder:
T-Shirt Double Smoked Ham (http://www.susanminor.org/forums/showthread.php?53-T-Shirt-Double-Smoked-Ham)

You could make this recipe without the T-Shirt, but would that be any fun? :)

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: cabledude7155 on October 10, 2010, 02:48:51 PM