Hi All
I am going to smoke 2 hams at the same time for this Sunday
One is a 10lb spiral cut honey ham and the other is a 8lb regular cured
I have 4 rack BDS with the dual element mod, Auber single probe PID Controller and Redi Chek meat probe
I have never smoked 2 hams at one time and was going to put the smaller ham on top and the bigger one below
I thought about 230F temp? should be OK but I need advice on your thoughts on how long they will cook. Does smoking two make a time difference over smoking one?
I realize the smaller ham will come out first but I want to be done cooking very close to supper time and have no idea of the time to allow or even if the temp has to be adjusted for two.
I have also heard that if you spritz the hams every hr. it will help keep them moist.
Is this true? if so what is the proper way to do this and what do you use? I thought maybe apple juice??
I can't screw up this one to many fussy people coming :-\
Thanks
Charlie
Are the hams cooked already and we are talking about heating them up? If that is the case then treat them like they are in your oven and cook them the same time. With the dual elements you should not have a problem with getting to temp and maintaining temp.
I have never done ham in the Bradley. Based on your post I am guessing that these hams are already cooked and you just want to add smoke. If that is the case, I would suggest that you cold smoke for a couple of hours, wrap up and place in fridge for a day or two and then simply heat to a good serving temperature.
If they are not fully cooked I am sure some knowledgeable folks will be along shortly.
The hams are already cooked. I have done single hams and allowed about 40 min a lb for cooking (heating) but was not sure if I could still go with that time or because I have two should I allow more time. I was thinking 230f for the temp.
My question is I have got 18 Lbs of meat one 10lbs one 8 lbs. The 8 should be done in about 4-5 hrs and the 10 5-6 hrs.??? or because there are two will it take longer than if there is one. I don't think so but have to know for sure. I could cold smoke and oven heat but the oven is taken. I have to do them that day because of the oven
any info on the spritzer
Thanks
Charlie
The cooking time is based on the mass of the individual piece, and should not be treated as one large piece. The 10lb piece should cook about in the same amount of time whether the other piece is in the smoker or not. There will be additional time you will need to add to the cook, because it will take the cabinet longer to get up to temperature.
I would put the spiral piece on top. Because it is already sliced it will have a greater tendency to look moisture, so I would keep that furthest from the heat. For best results, if you have room in the kitchen oven, after applying the smoke, you can move them to a 325°F oven, and apply a glaze. If you don't have the space, I would foil the spiral ham after the smoke application.
I generally smoke pre-cooked ham (butt portion, whole) for 4 hours at about 200oF and then foil & move to a slow oven (200-225oF) until they reach IT of about 140oF. I don't usually glaze - prefer to make a side sauce for them as likes it. I don't do spiral sliced but would join the others in warning you about their tendency to dry out.
I took a ham at Christmas time and dissected the big pieces away from
each other sorta like muscling out a hind quarter and smoked the pieces
in the Bradley for 3 hours and put everybody back in a big bag and let
them rest for 3 days and then sliced pieces and fryed for Holiday breakfasts.
That was some good eating.
change of plans
Am not going to do the spiral ham will wait to do it at a later date can't afford to have to dry. I switched the spiral for a 10 lb pre cooked bone in shank to go with the 8 lb bone in butt.
Never wrapped a ham in foil to cook after smoking. Have done butt hams before without the foil and they were very good. Would the foil make these hams hold the moisture better? Does the foil alter the cooking time? I like the foil idea. I have my own spice rub that I use while cooking so there would be no glace.
We are having 14 people over Sunday that all have different attitudes towards various methods of cooking so I prefer no margin of error and like I said the stove is out.
The reason I asked about the spritz is that somewhere I read that if you make up a spritz and every hour very quickly spritz the hams they will stay very moist. was just wondering if anybody had tried this
Thanks
Charlie
Remember, you're only reheating an already cooked ham so use foil and a slow oven to keep the moisture in while you're doing that.
going with 220f, my spice rub and smoke for 3 hrs and then foil and add a little apple juice and finish to 165f
I know it seems a little DAAA! because I am just smoking and reheating a ham. But in this area there are very few smokers and we have smoked meats but to convince some people that a ham can re smoked and not turn out dry is a bit of stretch to them.
Thanks for the advice, this is going to work.
thanks
Charlie
Thanks to all on the advice given for smoking my hams. They turned out perfect, moist and tasted great. I had many compliments thanks to you guys and the best one was from my son the biggest critic of all. He told me it as the best ham he had ever had ;D
I rubbed on a little mustard and sprinkled my spice mix on them, did the low & slow, 225f and after the smoking was done I injected the hams with apple juice and wrapped them in tin foil and finished them off to 165f. I.T. The 8lb took about 6 1/2 hrs and the 10 took about 7 1/2 hrs
when they were done I left them tented for about 1hr.
Here is the before and after
(http://i1275.photobucket.com/albums/y460/Charlesk3/Ham1_zpsa5fc58ab.jpg)
(http://i1275.photobucket.com/albums/y460/Charlesk3/Ham2_zpsd83bc017.jpg)
Some days the magic works.