Twice-Smoked Ham for Easter

[DivotMaker]

Starting with a 13.5 lb bone-in full ham, by Petit Jean.  This is a company in Russellville, AR, that makes really good hams and bacon, as well as hot dogs, summer sausage (venison & pork), and does it with real smoke and no water added.  Their hams are some of the best I've ever had, from a commercial producer.

I scored the surface in about 1" squares, rubbed with spicy brown mustard and Famous Dave's Rib Rub, then into the smoker @ 225 until it hits 140.  3.5 oz of hickory, and a water pan.

More to follow!

 

[gregbooras]

Looks good Tony!

Greg

 

[DivotMaker]

First go at one of these, Greg!  Looking forward to how it turns out!

 

[gregbooras]

First go at one of these, Greg!  Looking forward to how it turns out!

Tony,

I have never done a twice smoked ham either, from your post it sounds like you have had this brand ham before, so it should be interesting to see how you like it this way!

Greg

 

[BBQ4YO]

That's look great thanks for sharing...........

 

[DivotMaker]

It's at 104, 3.5 hours in.  Probably another couple of hours to hit 140.  Smells great!

 

[SuperDave]

Mine has been in for about 45 minutes.  It was a 10 lbs, Kirkland spiral ham and smoking it per the wrapper instructions at 275 degrees. 

Tony,
Are you glazing your ham? 

 

[DivotMaker]

No glaze, Dave.  Mine kicked down to hold temp at about 5 hours, and I held it for an hour.  Final IT was 142, and turned out great!  Even my wife said how much she liked the bark (which she never does).  This was a hit, and I'll definitely do it again!

 

[gregbooras]

Looks excellent,

If you have any left over a good ham and bean soup would be good!

Greg

 

[JSRFrench]

I do double smoked quite a bit, generally do mine at 210* internal temp at 140* 8oz of apple wood gives it a good kick - make sure there is no bark on the wood (makes a bitter taste).
Like you - the bark on the ham is a treat & never a complaint.
Save some of the ham bark to go with the bone for the bean pot - wonderful flavor.

 

[Barrel99]

Tony, looks like a hit. That's a good size ham.

 

[DivotMaker]

Just had some of the sliced ham...it was even better, after resting in the fridge overnight!  Oh, and I have a big bag of small pieces that will definitely be going in my Southwest Ham & Bean pot very soon!  (I'll post the recipe for that).