Twice smoked ham choice

One of our local upscale butchers takes a previously cooked and cured honey-ham and smokes it on their wood-smoker. They slice it for deli meat at 9 dollars per pound. I personally don't get it. To me it smells of smoke more than tastes smoked.

You are obviously under pressure with Easter around the corner, too late to find a green (cured but not cooked) ham?

To answer the question, I would go with the spiral-cut in hopes that the slices might allow a little more smoke penetration. Either way you are going to get some smoke flavor and aroma when you present the ham, which will be different than just warming it in the oven. From my experience the sugars in the glaze will take more of the smoke than the ham itself. Good luck, and report back please.

quote:

Originally posted by redoakNC:
For those that have done both:

If these were the only decent choices, which of the following would be your pick for best twice-smoked ham results

A)Smithfield smoked ham (shank half w/water added) or... B) Smithfield smoked spiral-cut ham (shank half w/natural juices).

No Cooks products available locally . Plan to smoke to suggested temp with simple/lite glazing.

Here is what I have done the past 15 yrs. at Christmas. I would go with the Smithfields shank. The spiral tend to dry out because the meat is exposed to the air in so many ways it seems to dry. I take the shank and smoke it for about 3hrs. at as low as a temp to produce smoke. I then put it on my grill on my rotisserie at a med temp. After it has reached about 150 deg. internally, I start basting it with my galze. I keep doing this until it has a nice carmalized coating, and starts to brown in a few places. This gives me the best of both worlds. You get nice smoke flavor, and the great sweet crust on the outside.

My glaze Is;
Brown sugar
Mustard
Cinnamin
Nutmeg
Vanilla

Just mix it up to your tastes. I hope this helps.
Gary I

quote:

Originally posted by twofer: I would go with the spiral-cut....From my experience the sugars in the glaze will take more of the smoke than the ham itself.

These spirals were in clear vacpac, smoked but not glazed as I could tell. My reservation w/ the spiral was drying it out in smoker. I liked the idea of the natural juice product over the 'water' although unsure if that matters at the table.

quote:

Originally posted by Gary I.: I would go with the Smithfields shank. The spiral tend to dry out because the meat is exposed to the air in so many ways it seems to dry.

Thx. Your recipe/technique looks good to me. Is this indirect on the grill or over flame? Similar to what I was planning for glaze except for the vanilla(which sounds imteresting!). I might add a TBSP of bourbon.

A lot of good cater/vendors buy cases of the Smithfield type shank hams and cook to around 150*,for a bunch of years.

Might be a reason?

quote:

Originally posted by redoakNC:

quote:

Originally posted by Gary I.: I would go with the Smithfields shank. The spiral tend to dry out because the meat is exposed to the air in so many ways it seems to dry.

Thx. Your recipe/technique looks good to me. Is this indirect on the grill or over flame? Similar to what I was planning for glaze except for the vanilla(which sounds imteresting!). I might add a TBSP of bourbon.

I cook it over a direct flame not too high as it can burn fast. I usually take my grates off, and set an old half sheet covered with foil under it so it does not flare up. I think the bourbon would be good. This glaze is a gudeline. Feel free to make it your own.
Good Luck
Gary I.

The only success I've had with Spirals is to place them face down in a pan and I add a can of coke. Yes, they'll dry out if you set them on their side, but the steam seems to help. I also baste and only take it up to 140, no more.

But we get Cook's here in Oklahoma, sorry.

In the end, I bought a 10# Smithfield's Half Ham - non smoked. I smoked w/o seasoning at 240* with 2-3oz of apple and pecan(several small pieces). Took to 135* internal in smoker - about 4 hours.

Transfered to 300* grill and placed in foil pan over indirect heat. Glazed with brown sugar, mustard, spice and bourbon mix. Decided after 30 minutes that brown sugar was going to be a little too 'crusty' so switched to spray bottle of apple juice and bourbon to finish ham to 155*. This took about one hour with all the opening of grill. I once tried glazing in the CS, but this is a far easier option and mess was contained to foil pan. Served sliced.

Yes it was a hit. Thanks for the advice and help!

Redoak,

On the next try, what did you note on quanity of wood you used this time?

Glad to hear it went over good!!!

The twice smoked ham glazed with apple juice, spiced brown sugar (came with the ham), real maple syrup (out of honey), and ground cloves (heated and reduced till thickened) turned out delicious. Smoked with hickory at 225* until the ham hit 140*. It was spiral cut so I placed it face down in a pan with coke per a Smokin post to keep it moist. Glazed before and after the smoke. Covered with foil and towel for 30 minutes then sliced. We may not do Honey Baked again.

quote:

Originally posted by cal: On the next try, what did you note on quantity of wood you used this time?

I was pleased with the smoke flavor. It's a short smoke (4 hrs) so larger chunks might make for less smoke. I used 4 thin matchbook sized pieces. Half of it was mild apple. The next time I'll use one more piece of pecan.

I no longer keep wood notes by just weight. In my smoker it's wood thickness and surface area that determines how much smoke I get. I did a brisket the other night and used some 1.5" thick pieces and actually got less smoke with more weight due to thick pieces not burning/ashing. It was still excellent!

quote:

Originally posted by Pags: It was spiral cut so I placed it face down in a pan with coke per a Smokin post to keep it moist.

Sounds good. Same technique next time?

For my next one, the wife wants to try the ginger perserves spice glaze from the Smoke and Spice book.

If I get a spiral, "yes". Will experiment with different glazes cause I like the feedback I get from others on which they prefer.