Double Smoked Ham For Easter Smoking Meat Newsletter Step 1: score the ham (optional but highly recommended) lay the ham on a cutting board. using a sharp knife, score the meat about ½ inch deep along the horizontal and vertical axis of the ham. perfection is not required here just a way for the rub and smoke to get a little more access. note: spiral cut hams will not need to be scored. Smoking the ham. prepare the smoker for about 225 240 and once it has reached that temperature the ham can be placed directly on the rack either with the large flat side down or on it's side. leave the ham in the smoker for about 3 hours or until it reaches a good eating temperature. i like to use a good heavy duty smoke for ham such as hickory.
Double Smoked Ham For Easter Smoking Meat Newsletter Just make sure to only use about 4 6 fist sized chunks at a time. once those burn up and stop smoking, you can add 4 6 more to keep the smoke going. most likely problem it is imperative that you have plenty of airflow going into the firebox, through the smoker and out of the exit vent (s) or chimney. Check for doneness: smoke the ham until it reaches an internal temperature of around 150 155°f. this may take several hours, depending on the size of the ham and the smoker’s temperature. apply glaze towards the end: about 15 20 minutes before the ham is done, brush the surface with the prepared glaze. Combine glaze ingredients in a small bowl and liberally brush glaze on the surface of ham. return ham to the smoker and adjust temperature up to 350 degrees. after 15 minutes brush more glaze on ham. after an additional 10 minutes, the ham is done. remove from the smoker and let rest for ten minutes before serving. Use a knife to cross thatch the surface of the ham with shallow cuts. place a clove at the intersect of each cut. chill the ham until ready to smoke. smoke the ham at 180 for 3 hours. rhubarb glaze sautee onion in the butter until soft. rhubarb glaze add vinegar and sugar, stir until sugar is dissolved.
Double Smoked Ham For Easter Smoking Meat Newsletter Combine glaze ingredients in a small bowl and liberally brush glaze on the surface of ham. return ham to the smoker and adjust temperature up to 350 degrees. after 15 minutes brush more glaze on ham. after an additional 10 minutes, the ham is done. remove from the smoker and let rest for ten minutes before serving. Use a knife to cross thatch the surface of the ham with shallow cuts. place a clove at the intersect of each cut. chill the ham until ready to smoke. smoke the ham at 180 for 3 hours. rhubarb glaze sautee onion in the butter until soft. rhubarb glaze add vinegar and sugar, stir until sugar is dissolved. Smoke the ham until 140 internal temperature. prepare the glazeprepare the glaze when the ham reaches 100 degrees internal temp. mix the bbq sauce, brown sugar and pineapple juice in a small pot. heat and stir over medium heat. baste the ham 3 4 times during the cook by brushing or drizzling the glaze over the ham. Preheat your smoker to maintain a temperature range of 225 250°f (107 121°c). add a wood chunk, close the lid, and allow smoke to develop in your cooker. secure your smoke x2’s air probe to the smoker’s surface with a grate clip. prepare the ham. remove the ham from its packaging, rinse, and pat dry.
Double Smoked Ham For Easter Smoking Meat Newsletter Smoke the ham until 140 internal temperature. prepare the glazeprepare the glaze when the ham reaches 100 degrees internal temp. mix the bbq sauce, brown sugar and pineapple juice in a small pot. heat and stir over medium heat. baste the ham 3 4 times during the cook by brushing or drizzling the glaze over the ham. Preheat your smoker to maintain a temperature range of 225 250°f (107 121°c). add a wood chunk, close the lid, and allow smoke to develop in your cooker. secure your smoke x2’s air probe to the smoker’s surface with a grate clip. prepare the ham. remove the ham from its packaging, rinse, and pat dry.
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