oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-29-2011, 03:10 PM   #1
Rubmybutt
Full Fledged Farker

 
Join Date: 04-28-11
Location: Buddy Holly's last concert
Default Is it OK to add smoke to a smoked ham???

I have a bone in Kor-Bert smoked ham and I have heard that adding or resmoking an already smoked ham will taste even better, is this true or false? Thank you.
__________________
Fast Eddy 100-Backwoods Competitor- Backwoods Extended Party-Cookshack SM-160 Weber Smokey Mountian 22.5-New Broanfels offset-Fire Majic Aurora 660A-Weber Genisis (1979)-Weber Genisis 330-Weber Performer-Weber kettle 22.5
Cajun Injector turkey fryer
Fastest [COLOR=darkorange]ORANGE[/COLOR] splash-proof Thermapan BBQ Guru WIFI.
Just one my first chili cookoff Dec 1st 2012
Rubmybutt is offline   Reply With Quote


Old 11-29-2011, 03:16 PM   #2
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Default

I guess it depends on how "smoky" the ham is to begin with. Most of the store bought ones aren't too smoky and I've had great luck giving them a double smoke. The hams I get are precooked so basically it's just a low (200F) smoke to an internal of 145F. I've also cured fresh hams & smoked them to 145F internal. Unbelievably better than a double smoked store bought ham for sure. Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Thanks from:--->
Old 11-29-2011, 03:23 PM   #3
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

It's more than ok to smoke a smoked ham - around my house, it's mandatory on Thanksgiving!
Apparently there's a great recipe called "Dr. Chicken's Double Smoked Ham" around here somewhere - I've never tried it myself, but people rave about it.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Old 11-29-2011, 03:29 PM   #4
Rubmybutt
Full Fledged Farker

 
Join Date: 04-28-11
Location: Buddy Holly's last concert
Default

I saw a post here not long ago that one pron show'd running new slice marks around the ham to allow more smoke into the center and then of course a very rich drizzle of prailene strawberry glaze? Does this work for you?
__________________
Fast Eddy 100-Backwoods Competitor- Backwoods Extended Party-Cookshack SM-160 Weber Smokey Mountian 22.5-New Broanfels offset-Fire Majic Aurora 660A-Weber Genisis (1979)-Weber Genisis 330-Weber Performer-Weber kettle 22.5
Cajun Injector turkey fryer
Fastest [COLOR=darkorange]ORANGE[/COLOR] splash-proof Thermapan BBQ Guru WIFI.
Just one my first chili cookoff Dec 1st 2012
Rubmybutt is offline   Reply With Quote


Old 11-29-2011, 03:54 PM   #5
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

That plan seems sound to me

We used to score hams in a diamond pattern at this BBQ restaurant I worked at - we'd stick cloves in the center of each diamond. We'd glaze with a mixture of pineapple juice, butter, and brown sugar. Great stuff.

I haven't been doing it at home 'cause I've been using a pepper rind ham and I've had good luck with just sticking it in the cooker and letting it be. I may try the scoring thing next time - haven't thought about it in a while.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Old 11-29-2011, 04:14 PM   #6
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

Quote:
Originally Posted by gtr View Post
That plan seems sound to me

We used to score hams in a diamond pattern at this BBQ restaurant I worked at - we'd stick cloves in the center of each diamond. We'd glaze with a mixture of pineapple juice, butter, and brown sugar. Great stuff.

I haven't been doing it at home 'cause I've been using a pepper rind ham and I've had good luck with just sticking it in the cooker and letting it be. I may try the scoring thing next time - haven't thought about it in a while.
I do the same thing but my glaze is brown sugar, maple syrup, cayanne pepper, and a bit of Jack Daniels to thin it down a touch. I've also been known to add some dry mustard into the glaze.

I've been thinking about this an have come to the conclusion that in the last 11 months I've double smoked about 150 pounds of ham and the year isn't over!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Thanks from:--->
Old 11-29-2011, 04:33 PM   #7
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

^^^that's almost like a pig candy glaze type deal - sounds fanfarkingtastic!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Old 11-29-2011, 04:49 PM   #8
mytmouz
is one Smokin' Farker

 
mytmouz's Avatar
 
Join Date: 10-09-11
Location: Pelahatchie MS
Default

Quote:
Originally Posted by gtr View Post
It's more than ok to smoke a smoked ham - around my house, it's mandatory on Thanksgiving!
Apparently there's a great recipe called "Dr. Chicken's Double Smoked Ham" around here somewhere - I've never tried it myself, but people rave about it.
I did this for Thanksgiving. Scored it as it called for in the recipe. Major kudos were given by the picky inlaws...
__________________
I LUV to smoke 'em...

Weber Kettle #1 Black
Weber Kettle #2 Copper
Charbroil gasser
Brinkman vertical smoker
And 2 UDS go to set ups...
mytmouz is online now   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked Ham? Pa_BBQ Q-talk 23 11-02-2011 06:47 AM
First WSM Smoke: Big Fat Juicy Smoked Ham Sammich Moose Q-talk 12 07-25-2011 10:14 PM
Smoke add anything to a Prime Rib? DeoreDX Q-talk 33 12-24-2010 02:37 PM
Add a smokestack to Smoke Hollow Wagon? Xiadix Q-talk 0 10-13-2010 05:05 PM
Smoked Ham sirthames Q-talk 8 10-16-2005 09:54 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:51 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts