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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-29-2012, 03:56 PM   #1
el_matt
is Blowin Smoke!
 
Join Date: 12-08-09
Location: Turlock, California
Default Loaf/tube of ham

My wife works at a trucking company, and gets to occasionally bring home food that, for whatever reason, the mother company doesn't want sold/shipped. She just brought home a log of ham. It appears to already be cooked. As soon as I saw it, I thought of re-smoking a nice thick piece, just like some of you do with bologna. Any suggestions on temps, times, etc.? I'm going to use my UDS, and thought Cherry would be a good wood to use. I'm also contemplating slicing the top a bit, and shaking some Yardbird on it.

Any help is always appreciated.

Matt
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Old 10-29-2012, 03:58 PM   #2
deguerre
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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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"Appears" to be already cooked?
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Old 10-29-2012, 05:14 PM   #3
el_matt
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Guerry...what I meant, it was a 2 foot long "sausage" of cold cut style ham. She removed the label, and gave her sister half of it. I'm only assuming that it's already cooked.

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Old 10-30-2012, 12:50 PM   #4
el_matt
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bump

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Old 10-30-2012, 12:58 PM   #5
deguerre
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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Ah. OK, like someone just gave you the equalivant of half a loaf of Boarshead or something. I'd think treating it like a regular fully cooked ham and double smoking it with a really nice mustard/brown sugar glaze at the end would be good.
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