Double Smoked Ham...................Opinion's please ........

[OFFSHORE GINGER]

Hey guy's I am thinking of trying this recipe either with Rum or Mable syrup along with using Pineapple & gloves along the outside of the Ham during the smoke but really would like to hear everyone's take on the subject , and would you make any changes , and............. or what rub would you use if any , etc , etc http://www.smoking-meat.com/november-21-2013-rum-injected-double-smoked-ham and if you scroll down they also have a Maple sauce injecting recipe which also look's very tasty......................yum .

• Tweet
• 

[Pork Belly]

The variable is how good of quality the ham is before you start the process. We have had great luck and excellent meals. I recommend picking up a fresh (raw) picnic ham and making this Ham.
http://smokinitforums.com/index.php?topic=1986.msg12680#msg12680 You can then do the Rum process. You could go freestyle and combine the two recipes.

[SuperDave]

Double smoked ham is my traditional Easter meal.  I think you'll really enjoy it, whichever way you end up going. 

[OFFSHORE GINGER]

Double smoked ham is my traditional Easter meal.  I think you'll really enjoy it, whichever way you end up going.

Double smoked Ham it is .............Easter Sunday , and Happy Easter Everyone .

[jcboxlot]

I'll 2nd the fact that it depends on ham started with.  Pick an in-bone.  I did both in and non bone ham and the bone in made a better result.   

Bone makes a good soup too!  A day or three after.

[SuperDave]

I'll 2nd the fact that it depends on ham started with.  Pick an in-bone.  I did both in and non bone ham and the bone in made a better result.   

Bone makes a good soup too!  A day or three after.

I hate it when I dive at a sale price piece of meat and later find out why it was so cheap. 

[OFFSHORE GINGER]

Well .................I just injected my Ham  and plan on letting it sit over night injecting it once again prior to Smoke / Cook , with the rum witches brew that tastes heavenly      Ha Ha  .

[JSRFrench]

I probably do a double smoked ham 5 times a year or more.
Forget a brine - have ham at room temp - trim off all the exterior fat & skin - it fries up good as crackling.
I do a sweet injection using real butter / olive oil / maple or pineapple mixture. Rub heavy with a Cajun seasoning without salt. I like to smoke ham with apple wood on 210* to an internal temp of 140*. Wrap in double aluminum foil for an hour or longer also heat wrapped in towels. Place a dripping pan under to make a glaze.
Leftovers get frozen with the bone for the bean pot later.

[DivotMaker]

I don't agree with trimming all the skin and fat.  The skin, combined with spicy brown mustard and rub, makes one really good bark!  Even better on day 2!