twice smoked ham - Page 3

Ron_L · 04-04-2010, 09:21 AM

Quote:

Originally Posted by Arthur D

This glaze is disgusting. It is the worst thing I have ever qued on the egg. Ruined the whole meal. The coffee really drive it over the edge.

Wow! That's a pretty strong statement. It was too sweet for me, but I'm not a fan of very sweet stuff. Otherwise it taste fine.

bigabyte · 04-06-2010, 08:08 PM

Not sure how I missed this thread originally (oh yeah I wasn't a member yet), but I do love double smoking hams.

Mark · 04-07-2010, 08:59 AM

A blast from the past. I've sure double smoked lotsof cheap hams since then.
I've pretty much settled on a mustard slather/dry rub. Savory; not sweet.

G$ · 04-14-2011, 11:38 PM

2011 bump.

Mark · 04-15-2011, 09:42 AM

dejavu all over again

halfasian · 12-15-2011, 12:43 PM

Time for a Christmas 2011 bump?

I love twice smoked hams. I usually just glaze with brown sugar and melted butter. Turns out fantastic! I am doing 2 this year, one for my fam and one for the inlaws. Nothing like firing up the smoker early xmas morning.

LM600 · 12-15-2011, 03:02 PM

I'm getting the ham out of the brine this weekend and as it's going to be between 0°C and 4°C for the next week it's going to be cold smoked all week and then roasted on Christmas Eve.
So not technically a twice smoked ham but it'll have five days of smoke on it!

halfasian · 12-15-2011, 04:06 PM

Quote:

Originally Posted by LM600

I'm getting the ham out of the brine this weekend and as it's going to be between 0°C and 4°C for the next week it's going to be cold smoked all week and then roasted on Christmas Eve.
So not technically a twice smoked ham but it'll have five days of smoke on it!

Did you brine a pre-cooked pre-smoked ham? That sounds interesting. Do you have to worry about it turning out salty? Or does the brine not call for any salt?

04-06-2010, 08:08 PM	#32
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Not sure how I missed this thread originally (oh yeah I wasn't a member yet), but I do love double smoking hams. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-07-2010, 08:59 AM	#33
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	A blast from the past. I've sure double smoked lotsof cheap hams since then. I've pretty much settled on a mustard slather/dry rub. Savory; not sweet. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

04-15-2011, 09:42 AM	#35
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	dejavu all over again __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

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04-14-2011, 11:38 PM	#34
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	2011 bump.

12-15-2011, 12:43 PM	#36
halfasian On the road to being a farker Join Date: 11-22-10 Location: Phoenix, AZ	Time for a Christmas 2011 bump? I love twice smoked hams. I usually just glaze with brown sugar and melted butter. Turns out fantastic! I am doing 2 this year, one for my fam and one for the inlaws. Nothing like firing up the smoker early xmas morning.

12-15-2011, 03:02 PM	#37
LM600 Full Fledged Farker Join Date: 01-16-11 Location: Milton Keynes, UK	I'm getting the ham out of the brine this weekend and as it's going to be between 0°C and 4°C for the next week it's going to be cold smoked all week and then roasted on Christmas Eve. So not technically a twice smoked ham but it'll have five days of smoke on it!