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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-21-2013, 09:02 AM   #16
deguerre
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Yep. Cooks makes a smoked and fully cooked ham. I get the whole ones that usually run 15 ~ 18 lbs or so.
Glaze...

http://www.bbq-brethren.com/forum/sh...48&postcount=1

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Unread 11-21-2013, 09:11 AM   #17
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Quote:
Originally Posted by deguerre View Post
Yep. Cooks makes a smoked and fully cooked ham. I get the whole ones that usually run 15 ~ 18 lbs or so.
Glaze...

http://www.bbq-brethren.com/forum/sh...48&postcount=1

Nice!, I just picked up a Cooks 10 pounder but it not whole, did I screw up? Do I need to criss cross cut the skin like yours?

Do you pan the ham throughout the smoke?

Should I double smoke it using Hickory (is that what Cook uses?) or can I second smoke using another wood like Cherry, Apple, Pecan, etc.?
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Unread 11-21-2013, 09:16 AM   #18
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Quote:
Originally Posted by SmokerKing View Post
Nice!, I just picked up a Cooks 10 pounder but it not whole, did I screw up? Do I need to criss cross cut the skin like yours?

Should I double smoke it using Hickory (is that what Cook uses?) or can I second smoke using another wood like Cherry, Apple, Pecan, etc.?
No mistakes on that purchase! Half hams are great. I criss cross partly for looks, but also for reference points to place whole cloves which go into every intersection. To me, the flavor the cloves add is very important. Some folks don't like clove though.

You can see them in this one. I remove before glazing.



The ham pushes them out as it heats.
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Unread 11-22-2013, 08:39 AM   #19
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Got this one yesterday.

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Unread 11-22-2013, 01:00 PM   #20
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I can get a partially cooked ham for $.99
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Unread 11-22-2013, 01:05 PM   #21
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Quote:
Originally Posted by deguerre View Post
Got this one yesterday.

Nice!

I didn't see whole hams at the Albertosns when I bought mine.
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Unread 11-22-2013, 01:06 PM   #22
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Yeah, the smoked, but uncooked ones were .99, but these weren't on sale. Funny thing is, the spiral sliced cooked ones were 50 cents/lb cheaper.
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Unread 11-22-2013, 01:09 PM   #23
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Quote:
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Nice!

I didn't see whole hams at the Albertosns when I bought mine.
We used to have Albertson's. Kroger ran them into the ground leaving us with just Kroger, and a couple local chains. Kroger never has the whole ones either but the mom and pop where I get most of my pork has them every year.
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Unread 11-22-2013, 01:19 PM   #24
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So, on a pre-smoked and pre-cooked ham, do I need a pan for the re-warm double smoke? I'll be using a diffuser, no water pan.
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Unread 12-02-2013, 07:51 AM   #25
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A few pics of my first double smoked ham with the Dr. Pepper /Bourbon injection and glaze recipes. Turned out great, a little smoky the first inch or so of the cut face of the ham. Other than that, we ate it up and have some left over for smoked ham and beans.

Thanks all for the input!



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