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View Full Version : Loaf/tube of ham


el_matt
10-29-2012, 04:56 PM
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

deguerre
10-29-2012, 04:58 PM
"Appears" to be already cooked?

el_matt
10-29-2012, 06:14 PM
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.

Matt

el_matt
10-30-2012, 01:50 PM
bump

Matt

deguerre
10-30-2012, 01:58 PM
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.