Famous Dave's Twice-smoked Ham?

Hey,Joe.

I probably even have his technique,but not with me.

Throw in a couple ounces of your choice wood,set her at around 225� for 3 hrs.
Place in a 350� oven for 1.5 hrs. and baste every 20 mins.

I think he uses a many spiced and fruity glaze,which you could throw on in the last 45 mins.

Go to the site below and look around for the glaze.

Click on recipes,main dishes,pork column and scroll down to it.

If no one chimes in by tomorrow,I'll see if I can find it.

Hope this helps some.
Famous Daves's twice baked orgasmic ham
His Book is Famous Dave's Backroads & Sidestreets.

That Guy Joe,

I don't know about Famous Daves twice smoked ham but I do smoked picnic hams in my 55 all the time. I use a full box of hickory because I like smoke taste. I smoke it until I get to 195 degrees. Then wrap and let rest 45+ minutes. Comes out great. Sometimes a little of the non fat side will be a little dry but the rest pulls away from the bone. Put it in with the fat side up and cook at 250 degrees until done 8-10 hours depending on the size. I use 250 instead of 225 to reduce the time in the oven and reduce potential dryness. Also cut the fat layer in a criss cross pattern to avoide having it curl up and pull away from the meat.

Since these hams are already cooked you can just smoke until you have warmed it and slice away. But I like mine to pull apart like a boston butt.

SM

Sausage Man,

Would the same recipe work for an uncooked ham? From your post it looks like you use an already cooked ham. If it doesn't work for an uncooked ham, how would you do it?

Rob

Mornin',Rob.

You can do fresh ham like Sausage Man describes.

I cook to around 165�-170�,skin side up and then flip it over and rub any exposed meat with some margarine.

I let it go to about 180�+ and then try to wiggle the bone.

If it is a little loose,I foil and cooler it till I,m ready to use it.

Hope this helps some.

Thanks Tom,

I have a couple of large fresh hams about 8 lbs straight from the pig farm. I'll try your method

Rob

Excellent info. Thanks Tom - Sausage Man!

Now...I just hafta' figger out how I might wanna cure this 5-lb frsh ham in my freezer... I'll search the forums here in a few...

Thanks again!

-joe

Rob,

Sorry to be so slow getting back to you. I have been away from my computer for a couple of days and just read your post.

The hams I was refering to were already cooked however I know that you could do it with a fresh ham because I have done them in the past in my regular oven. I have also just recently done some wild hog hams in my CS and they came out really good. I think the domestic ones will come out even better because they have more fat. For the wild ones I covered them with bacon and put them in the CS with a pan full of hickory at 250 degrees. They took about 10 hours to come up to 190. They passed the fork test nicely then so I took them out wrapped in foil and let sit for 45 minutes. They pulled apart like a boston butt.

SM

quote:

Throw in a couple ounces of your choice wood,set her at around 225� for 3 hrs.
Place in a 350� oven for 1.5 hrs. and baste every 20 mins.

Tom, how you? Am getting ready to do a double-smoked ham (in time for the BIG GAME tomorrow.) Trying to sort out methods. Can you explain why you suggest two steps? Why not just leave it in the smoker? I notice Terry smoked her T-giving ham for 8 hours! 3-4 seems to get where you need to go.

Howdy,i2.

I was just giving Famous Dave Anderson's Orgasmic Ham.

He likes those super crusted and complex flavored hams.,which means you have to get some coating on it at the end.

You can do it by glazing every 15-20 mins. in your cooker,but the CS doesn't like having the door open all the time and we don't want to scorch on that heavy glaze.

My post just above concurs with Sausage Man's.

I like to pull it in hunks and dip in whatever looks good.

As you can figure,as a KY Wildcat,we put the Volunteers and osama about equal when we pick our favorites[just kiddin'].

As a Gator fan[when the Sooners aren't playin'] tomorrow is a big game around our house.

Oh well,Round ball starts in a couple a weeks.

Gotcha, Tom. Thanks! I went to that Famous Dave site. Look's awesome.

You know.......we make a mango chutney here. Tamarind, jalapenos, cloves, about 12 more items, including mangos. I wonder if that would work as a glaze. On ham. Plenty of sugar in it, so it should glaze, ok. Hmmmmmmm.

Hey, we'll off the Vols if you stop Duke.