Easter ham

I haven't done it yet but I am doing one on my traeger this year.

A double smoked ham. Yea I have done it. I did it in my uds. Cooked to 150 and the last hour I glazed with real maple syrup. Turned out great.

Thanks for starting this thread, I have been wondering the same thing. Since a store ham is already cooked, does it pick up much more flavor in the smoker?

Here is a previous post with a proven recipe, many of us have modified it to our personal tastes... Click on the link below..

Dr. Chicken's Double Smoked Ham

IamMadMan said:

Here is a previous post with a proven recipe, many of us have modified it to our personal tastes... Click on the link below..

Dr. Chicken's Double Smoked Ham

Click to expand...

This is what I am going to do this year. But I will probably use Chris Lilly's Spicy Apricot Glaze.

This glaze from deguerre is a show-stopper!

http://www.bbq-brethren.com/forum/showthread.php?t=148657

FiremanVinny said:

Double smoked? You smoke it twice or you buy a smoked ham then you smoke it?

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I buy a already smoked fully cooked ham, throw it in the smoker till the IT fits 150.

I am curing a ham this year thou.

We usually do both a turkey and a ham for Easter. This year I am doing the turkey on my UDS. Any suggestions on doing both the turkey and a ham on the UDS at the same time? Is there a temp that would work for both? 250-275? Should I throw the 12 lbs bird on first and then the ham half way through cooking? I'm new to smoking so any info would be greatly appreciated! Thanks!

sam3 said:

This is what I am going to do this year. But I will probably use Chris Lilly's Spicy Apricot Glaze.

Click to expand...

I have used Chris's Apricot Glaze a couple of times and have had nothing but praise from the family and friends....... :thumb:

batemanb12 said:

I have used Chris's Apricot Glaze a couple of times and have had nothing but praise from the family and friends....... :thumb:

Click to expand...

This is what I did this past weekend. It turned out great! Used cherry wood and followed the basic instructions from amazingribs.com

easter ham

halve smoked ham and turkry for holladays several times and halve thrown my turkeyfryer away cook both ham and turkey at 325 go to amazing ribs .com grate info on how to smoke ham and turkey and recipy for apricot glaze family loves it planing to smoke 19lb fresh ham and 20lb turkey for easter :thumb:

I'm a big fan of Whiskey's Dr Pepper Double smoked ham... Give that one a look over.

Clint

Maple-Bourbon Ham*
by John Hall (egret)


Ingredients :
Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks


Preparation :
The day before smoking, place ham in a pan flat side down. Inject in multiple
locations with maple syrup (use more than 1 cup if it will take it).
Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You
can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised
grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on
raised grid. Cook until internal temperature reaches 140° F. (this should take about
5 hours).


Maple-Bourbon Paste
2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either kosher or sea salt

Ready to go on smoker


finished

FiremanVinny said:

That ham looks great..ran into a big problem..my maverick 732 is malfunctioning. I have no idea what my temp is..

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No worries, the ham is already cooked, correct?

Smoke it at around 225* for a few hours then add your glaze for the last half hour or so.