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Smokinhole
07-13-2017, 01:05 PM
We have a brand of ham here in Arkansas called Kentucky Legend that we like. It comes smoked and vacuum packed. I like to hit it with my go to rub, coat in brown sugar and spritz with pineapple juice. Running four probes from Fireboard with two ambient and two IT as I make potato salad at direction of the Mrs. who is at work. 146426
I'll bring internal temp up to 125, wrap it and finish in oven once I hit it with enough smoke and get color and bark we like. I like to use cherry wood for this kind of ham, gives nice color and compliments other flavors well.


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JS-TX
07-13-2017, 01:14 PM
Sounds pretty good! Why 2 internal probes?

toymaster
07-13-2017, 01:22 PM
Looks good already...

Smokinhole
07-13-2017, 01:27 PM
There are two internal probes because this smoker runs different temps at different points on the grates. It runs different side to side also which is why the two ambient probes are positioned front to back. I have to rotate meat to make certain I get even temps, despite doing the usual ok joe highlander mods. Only one I didn't do full throttle was spend the 80 bucks on a deflector plate. Using a couple of grates covered in foil instead. Helped, but not perfect.

Smoke on Badger Mountain
07-13-2017, 04:44 PM
Sounds good!

Smokinhole
07-13-2017, 05:20 PM
Finished product. Unwrapped in oven for last 20 minutes or so to let bark reform. Will now wrap, refrigerate, then tomorrow, warm to 140 hold while covered before serving. 146441


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IamMadMan
07-13-2017, 07:24 PM
That ham looks great!!!!!

LordRiffenstein
07-14-2017, 10:13 AM
That looks amazing!

cholloway
07-14-2017, 10:39 AM
Ham looks very good.
Is it boneless?

Stingerhook
07-14-2017, 12:34 PM
Nice job on the ham.