Dr. Chicken’s Double Smoked Ham - Page 2

Neil · 11-06-2005, 05:16 AM

Quote:

Originally Posted by Brauma

Ok. What ham should I use? Trout, you know me, I live not far from you. Ive been a Virginian my whole life - all Ive ever known is Smithfield hams. When I think of ham, I think salty because thats the way they come. And to be honest I like it that way. My 78 year old dad still has his Pa's old smoke houses. Sadly, he uses them as storage sheds now-a-days. But you know darn well back in the day they saw some serious pork curing!

So, what ham should I buy to double smoke?

I still say go with Cook's if you can get one. I've made four of these ham's. Two with Cook's and two with Smithfield. The Cook's hams turned out much better both times. Make sure you get a bone in ham. The boneless are not worth the time and effort. I don't know about the rest of you out there but here in Southwest Michigan it is getting harder and harder to find a bone in ham that isn't a sprial sliced honey glazed ham.

Ron_L · 11-06-2005, 09:55 AM

Quote:

Originally Posted by Neil

I don't know about the rest of you out there but here in Southwest Michigan it is getting harder and harder to find a bone in ham that isn't a sprial sliced honey glazed ham.

Yeah... I've noticed the same thing here... When I do find ones that aren't spiral-sliced, they are small.

Bigdog · 11-06-2005, 09:57 AM

Quote:

Originally Posted by Neil

I still say go with Cook's if you can get one. I've made four of these ham's. Two with Cook's and two with Smithfield. The Cook's hams turned out much better both times. Make sure you get a bone in ham. The boneless are not worth the time and effort. I don't know about the rest of you out there but here in Southwest Michigan it is getting harder and harder to find a bone in ham that isn't a sprial sliced honey glazed ham.

Has anyone tried smoking one of the spiral sliced ones?

jminion · 11-06-2005, 01:07 PM

The problem with spiral hams is when you heat them up they dry out, that said I know someone who wrapped one tight in plastic wrap and injected it. It a messy deal but the injection did help keep moisture levels higher during cook. I would put some smoke on for a couple of hours then wrap and take up to finish temp.
Jim

Ron_L · 11-06-2005, 01:54 PM

Hi Jim! Thanks for the info. I was to the point where I was going to try a spiral-sliced ham, but today I bought an unsliced Cook's shank portion that was about 6 lbs at Miejer's since they had one. It has a sell by date of 12/25, so I stuck it in my basement fridge and I'll probably cook it in a couple of weeks. That was the only non-spiral-sliced ham I could find.

Bigdog · 11-06-2005, 02:19 PM

Quote:

Originally Posted by jminion

The problem with spiral hams is when you heat them up they dry out, that said I know someone who wrapped one tight in plastic wrap and injected it. It a messy deal but the injection did help keep moisture levels higher during cook. I would put some smoke on for a couple of hours then wrap and take up to finish temp.
Jim

That's what I figured would happen. I wonder if I cook it real low, in the cool spot with a butt on top as a baster, what would happen.

I agree with you r suggestion to only cook for a couple of hours that way, then wrap and finish cooking.

Trout_man22 · 11-07-2005, 06:09 AM

Don't get Smithfield and Country ham's confused. Smithfield is a brand name and makes both a bone in city ham and county ham's. Country ham is the ones that are in the cloth bag that hang in the stores are very salty and most of the water has been removed and do not need any form of cooling. City hams the ones that can be used are found in the coolers wrapped in plastic, have a use by date, and a water content of XX%. XX is based on the different makers of the product the lower the number the higher the price.

gman · 11-12-2005, 11:12 AM

I wanted to do something a little different this year and was thinking of smoking a ham. What would be the best cook time? Anybody with experience?

______________________________

Brinkmann Smoke-n-Pit Professional

chad · 11-12-2005, 12:27 PM

Harry (aka Cabo) has done hams as gifts several years. Hopefully he'll see this and respond - otherwise drop him a PM or use the membership page lookup to send him an email.

Kevin · 11-23-2005, 06:10 PM

Shot a 19 pound ham up with the sweet kiss of death injectable marinade and put it in the garage fridge about an hour ago. Just went out to get a pepsi and the fridge smells like a praline. I think this ham with the glaze may be able to induce a diabetic coma. I can't wait.

Kevin · 11-24-2005, 11:54 AM

Thank you Dr. Chicken, wherever you are.

Ron_L · 11-24-2005, 12:46 PM

That looks soooooo good, Kevin! If I leave now, i can be there in time for a bedtime snack!

Jeff_in_KC · 11-24-2005, 08:37 PM

Ron, it really, really is good! Mine looked a lot like that (except for the lack of doneness! - See 5:23AM CST thread). But the flavor when we "fixed" the cooking problem, it was awesome!

BrooklynQ · 11-24-2005, 11:04 PM

damn Kevin -that looks damn good.

11-05-2005, 12:38 PM	#16
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Yep. __________________ Kevin

11-06-2005, 01:07 PM	#20
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA	The problem with spiral hams is when you heat them up they dry out, that said I know someone who wrapped one tight in plastic wrap and injected it. It a messy deal but the injection did help keep moisture levels higher during cook. I would put some smoke on for a couple of hours then wrap and take up to finish temp. Jim __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

11-06-2005, 01:54 PM	#21
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Hi Jim! Thanks for the info. I was to the point where I was going to try a spiral-sliced ham, but today I bought an unsliced Cook's shank portion that was about 6 lbs at Miejer's since they had one. It has a sell by date of 12/25, so I stuck it in my basement fridge and I'll probably cook it in a couple of weeks. That was the only non-spiral-sliced ham I could find. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

11-07-2005, 06:09 AM	#23
Trout_man22 is One Chatty Farker Join Date: 05-16-04 Location: Colonial Heights, Virginia	Don't get Smithfield and Country ham's confused. Smithfield is a brand name and makes both a bone in city ham and county ham's. Country ham is the ones that are in the cloth bag that hang in the stores are very salty and most of the water has been removed and do not need any form of cooling. City hams the ones that can be used are found in the coolers wrapped in plastic, have a use by date, and a water content of XX%. XX is based on the different makers of the product the lower the number the higher the price. __________________ Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly ! "God either exists or He doesn't.... I believe in God." Blaise Pascal I'm a sinner, I regret my sin and will try to never do it again.

11-12-2005, 11:12 AM	#24
gman On the road to being a farker Join Date: 07-22-05 Location: Huntington Station, NY	Ham for Thanksgiving I wanted to do something a little different this year and was thinking of smoking a ham. What would be the best cook time? Anybody with experience? ______________________________ Brinkmann Smoke-n-Pit Professional

11-12-2005, 12:27 PM	#25
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Harry (aka Cabo) has done hams as gifts several years. Hopefully he'll see this and respond - otherwise drop him a PM or use the membership page lookup to send him an email. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

11-23-2005, 06:10 PM	#26
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Shot a 19 pound ham up with the sweet kiss of death injectable marinade and put it in the garage fridge about an hour ago. Just went out to get a pepsi and the fridge smells like a praline. I think this ham with the glaze may be able to induce a diabetic coma. I can't wait. __________________ Kevin

11-24-2005, 12:46 PM	#28
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	That looks soooooo good, Kevin! If I leave now, i can be there in time for a bedtime snack! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

11-24-2005, 08:37 PM	#29
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Ron, it really, really is good! Mine looked a lot like that (except for the lack of doneness! - See 5:23AM CST thread). But the flavor when we "fixed" the cooking problem, it was awesome! __________________ KCBS Member #14287

11-24-2005, 11:04 PM	#30
BrooklynQ Banned Join Date: 07-18-04	damn Kevin -that looks damn good.

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