First double smoked ham in the #3 today & stole the show

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prudentsmoker

Member
I just wanted to share how I calculated my cooking time for those that may not know.
The book said around 20 minutes per pound at 325.
I had a 11 pound half ham bone-in so I took 11 X 20 X 325 = 71500
I then took the 71500/225 (or whatever temp you cook at) =317.7
This is how many minutes @ 225 you then divide this by 60 to get 5.3 hours

It came smoked with maple, I finished it up with cherry and way more people ate it than the turkey baked the conventional way.


 
Wow, you just brought a little tear to my eye, Brian! :'(  I love it when science meets art!  Sounds like a reasonable formula for converting to a lower temp, to me!  Nice job!
 
Thanks Brian, but I'm just a guy who loves what we do!  I will be smoking a turkey Sunday, so it will be a great Smokin-It weekend! ;D
 
No need to be so humble:) and I am glad you brought up turkey. Our local stores are selling it for .89/lb. One quick question- where do you put your probe? There seems to be conflicting opinion about breast vs. thigh.
 
I probe dead-center of the breast.  I find that, with the turkey upright, 165 in the breast ensures the dark meat (on the bottom) is also done. 
 
Brian, when the bird is done, I put it on a platter and cover in foil (only double-wrap and put in the cooler if it needs to hold awhile until dinner).  I let a turkey rest about 20-30 min before slicing.  Since there's not a lot of internal fat, like beef or pork, a long rest is really not necessary.  Slicing after 20 minutes will yield some fine bird meat!
 
Whatever you say Oh Wise One. I will PM you regarding the Auber question. Having said that- I still fall back on my suggestion that we meet in Eureka Springs when it gets warmer. Having been there numerous times I am confident one could appreciate it to be the perfect place for a “Reunion” and as I only teach a couple of hours a day now, would be perfectly willing to help.

 
Lot of turkey talk on a ham thread, I had to double check I thought I was on the wrong one.

The ham:
Was this a commercial ham that you brought or ham you made? Recipes I have seen for double smoked ham involve curing a fresh ham the a long cold smoke with a much shorter hot smoke.
 
bigfoot21075 said:
I have never tried a cooked ham, I have a preconceived notion that it would turn out dry. Maybe I need to give it a go!
Click to expand...

Me too! I just assumed it wouldn't take any smoke, and never even though to try it. I've been wanting to try an uncured ham, haven't done one of those yet.

Next time swmbo wants a ham it's going in the smoker!
 
It would definitely add to the smoked flavor. What if you injected it first so it wouldn't be dry? I would guess that even that is not needed since most of the commercial hams have quite a bit of water in them. Let us know how it turns out if you experiment.
 
Here is a link to brand X smoking forum that has detailed double smoke ham post.... Plan to do the same tomorrow.... Just with 1 ham, not 4. Will let you know about dryness, etc...
http://www.smokingmeatforums.com/t/141903/double-smoked-hams-times-4-step-by-step

Oh by the way, Merry Christmas!
 
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