double smoked hams

JONESY · Dec 16, 2011

So what's the deal with double smoked hams? Are people still doing them? What's the best method, Dr. Chicken, Dr. Pepper, something new? I've read a bunch of the threads and they all seem to be about 3 years old, is this not a good way to doctor up a store bought ham?

Any input would be appreciated, I have 3 Christmas dinners to host in 4 days and need some easy but good main dishes.

Rookie'48 · Dec 16, 2011

Oh yeah, lots of us are still doing them. I use a home made injection of AJ, cinnimon,cloves, brown sugar and Jack.

BigTony · Dec 16, 2011

I just put them on the wsm for a few hours,hickory chunks,and take them off at 140-150',rest them a half hour and carve.
Must be OK,never much leftover. T

Hoss · Dec 16, 2011

Got one on the BGE now.

Shank,deboned,retied.

captndan · Dec 17, 2011

I'm doing 6 tomorrow. Follow Whiskey's Dr. Pepper recipe and you won't go wrong. Personally I use Wild Turkey.

Bigdog · Dec 17, 2011

BigTony said:
I just put them on the wsm for a few hours,hickory chunks,and take them off at 140-150',rest them a half hour and carve.
Must be OK,never much leftover. T

I'm with Tony on this one. Keep it simple. I also add some mesquite and cherry wood for some layers of flavor but you can't go wrong with just hickory IMHO.:thumb:

JONESY · Dec 17, 2011

I was reading Dr. Whiskey's recipe and seems pretty dang good. I think I will do one for Christmas day. I was going to do a fresh ham, but have had trouble locating one, and now its to late even if I find one today.

double smoked hams

JONESY

is one Smokin' Farker

Rookie'48

Quintessential Chatty Farker

BigTony

Knows what a fatty is.

Hoss

Quintessential Chatty Farker

captndan

Quintessential Chatty Farker

Bigdog

somebody shut me the fark up.

JONESY

is one Smokin' Farker

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