Double Smoked Ham is on .. - Page 2

Q_Egg · 12-28-2006, 10:03 AM

Quote:

Originally Posted by Neil

I did two 15 #er's in the 'dera on Christmas and both came out great. I stuck cloves in each square of the scoring and sprayed with leftover injection marinade. I also glazed it once the internal temps hit 125*. I was able to maintain pit temps of 225-250 throughout the cook and they were both done within 15 minutes of eachother. Total cook time was 5 hours. I started cooking hams this way last year and will never cook anorther one any other way again.

Neil, did you use essentially the injection formula in the 'double-smoked ham' recipe posted here several times ( butter pecan extract one ) ? My result was good, but subtle, so I'm guessing that lots of different injections will do well.

BBQ_MAFIA · 12-28-2006, 12:52 PM

Great looking Hams.

I never did a double smoked ham so I will have to add it to my list of things to cook.

Thanks for the pics.

MoKanMeathead · 12-28-2006, 01:10 PM

I did a 10 pound double smoked ham (1/2 shank) in the WSM for Christmass dinner...came out great. I smoked it with Guava wood (got it from brother Greg Kemp). Very smoky flavor but no over powering bitter taste at all.

I may try some chicken in Guava wood at a comp next year.

Q_Egg · 12-28-2006, 01:13 PM

Quote:

Originally Posted by Jeff_in_KC

I used a boneless ham because we were pushed a bit for time but it turned out fantastic! I just scored where the indentations were from the "net" after injecting the sweet kiss of death marinade through the cryo-wrap. Brushed on the coffee/maple sauce 4 times during the cook.

That really looks good and 'boneless' sure makes life easier when serving. I will add that option based on your pics and comment. I guess there are times for both ways.

Thanks,

Neil · 12-29-2006, 05:03 PM

I used the recipie originaly posted by Jim Minion and I do use the Watkins Butter Pecan Extract. I also like using a whole bone in ham best.

Smokin Gator · 12-30-2006, 07:06 AM

I have gotta try this one. I looks awesome. Where did you find the butter pecan and rum extracts? I am not familiar with them.

Q_Egg · 12-30-2006, 08:32 AM

Quote:

Originally Posted by Smokin Gator

I have gotta try this one. I looks awesome. Where did you find the butter pecan and rum extracts? I am not familiar with them.

Watkins seems to be the only 'true' extract. One other outfit I searched had syrup or flavoring (less intense). Watkins is a small ~2 oz bottle. That is the taste that really comes through with each slice end-to-end.

tony76248 · 12-30-2006, 01:41 PM

Both of those hams looked real good to me. I think that the final product needs to look good in order to taste good. It's like getting a good first impression.

A buddy of mine worked for Honey Baked Ham Co many moons ago during the holiday rush. He told me that if you want a good glaze on your ham, you need to use a torch, that is how they did it.

SmokeyBear · 12-30-2006, 05:57 PM

Looks good. This will be one of the first things I try when I get my new BGE.

Q_Egg · 12-30-2006, 07:43 PM

.... Hmmm .... the decision looms close ?? All the best ... and regards to our leader ... Dr BBQ . It's sometimes hard to really know how tough it is to be the trailblazer.

Sorry, but it's almost New Year's and I get sentimental .....

Grumpy's Q · 12-30-2006, 08:15 PM

Good looking stuff guy's. I got two 12 pounder shank portion hams to do that with!

Q_Egg · 12-30-2006, 08:58 PM

Quote:

Originally Posted by Grumpy's Q

Good looking stuff guy's. I got two 12 pounder shank portion hams to do that with!

... just post the secret to 'protecting' that large and tasty open side and we're in business! Maybe some foil halfway thru ?

Best!

12-28-2006, 12:52 PM	#17
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	Great looking Hams. I never did a double smoked ham so I will have to add it to my list of things to cook. Thanks for the pics. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

12-29-2006, 05:03 PM	#20
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	I used the recipie originaly posted by Jim Minion and I do use the Watkins Butter Pecan Extract. I also like using a whole bone in ham best. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

12-30-2006, 07:06 AM	#21
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I have gotta try this one. I looks awesome. Where did you find the butter pecan and rum extracts? I am not familiar with them. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

12-30-2006, 01:41 PM	#23
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	Both of those hams looked real good to me. I think that the final product needs to look good in order to taste good. It's like getting a good first impression. A buddy of mine worked for Honey Baked Ham Co many moons ago during the holiday rush. He told me that if you want a good glaze on your ham, you need to use a torch, that is how they did it. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

12-30-2006, 07:43 PM	#25
Q_Egg is One Chatty Farker Join Date: 05-06-06 Location: St George, UT Downloads: 0 Uploads: 0	.... Hmmm .... the decision looms close ?? All the best ... and regards to our leader ... Dr BBQ . It's sometimes hard to really know how tough it is to be the trailblazer. Sorry, but it's almost New Year's and I get sentimental ..... __________________ Tom B. aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser CB Bandera .. hooked me Traeger Texas 075 spoiled me

12-28-2006, 01:10 PM	#18
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	I did a 10 pound double smoked ham (1/2 shank) in the WSM for Christmass dinner...came out great. I smoked it with Guava wood (got it from brother Greg Kemp). Very smoky flavor but no over powering bitter taste at all. I may try some chicken in Guava wood at a comp next year.

12-30-2006, 05:57 PM	#24
SmokeyBear Take a breath! Join Date: 12-29-06 Location: Northeast, GA Downloads: 0 Uploads: 0	Looks good. This will be one of the first things I try when I get my new BGE.

12-30-2006, 08:15 PM	#26
Grumpy's Q is One Chatty Farker Join Date: 02-23-06 Location: Ft. Worth, TX Downloads: 0 Uploads: 0	Good looking stuff guy's. I got two 12 pounder shank portion hams to do that with! __________________ Mike "A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09) Fish fryer/ turkey fryer 22 1/2 inch Weber gold kettle..blue 1 small tailgate gasser 3 Big Green eggs, 1 medium and 2 larges

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