Twice Smoked Ham

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Twice Smoked Ham

Postby '89HOG » Tue Dec 18, 2018 2:32 pm

I'm thinking about smoking a spiral ham for Christmas (basically just heating it up in my smoker since it's already been cooked) but I'm wondering if I have to use the same type of wood it was smoked with before. In other words, if it's a hickory smoked ham do I need to use hickory on Christmas morning or will it matter if I use Cherry, Mesquite, Pecan, etc?

I'll also be smoking a turkey and wonder if anyone has tried Alton Brown's turkey brine for a smoked turkey. I used his brine recipe for our roast turkey at Thanksgiving and it was amazing but I don't know how well it will work for a smoked turkey.
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Re: Twice Smoked Ham

Postby Rambo » Tue Dec 18, 2018 4:11 pm

I wouldn't think the type of wood you use would make a difference; I could be wrong. Never tried that brine recipe but a like brining poultry
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Re: Twice Smoked Ham

Postby Smoking Piney » Tue Dec 18, 2018 7:09 pm

I've cooked spiral cut hams in my smoker, but I've never added additional smoke. I treat it more like an oven to heat it up - very clean and thin / blue.

As for brined turkey, if it tasted good in an oven, it will taste even better with some smoke. Just go easy on the smoke. Turkey picks it up easily and it doesn't take much to over smoke it.
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Re: Twice Smoked Ham

Postby bsooner75 » Wed Dec 19, 2018 7:39 am

I would stay away from mesquite. It has a heavy smoke flavor. Hickory, cherry, peach, apple all are nice with pork. Just don’t go too heavy.

FYI - I am doing the same thing Christmas Eve


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Re: Twice Smoked Ham

Postby OldUsedParts » Wed Dec 19, 2018 8:01 am

Smoking Piney wrote:As for brined turkey, if it tasted good in an oven, it will taste even better with some smoke. Just go easy on the smoke. Turkey picks it up easily and it doesn't take much to over smoke it.


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Re: Twice Smoked Ham

Postby k.a.m. » Wed Dec 19, 2018 8:05 pm

I love twice smoked Hams. I use Oak and Hickory and just heat up as I would in the oven but with smoke in the offset. I will be doing one for Christmas.
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Re: Twice Smoked Ham

Postby Txdragon » Wed Dec 19, 2018 10:15 pm

Good tips here. I do this all the time too. Just don't use mesquite and you'll be fine. Mesquite will majorly overpower it quickly.
If you use mesquite, just use chips and keep it minimal.
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Re: Twice Smoked Ham

Postby bsooner75 » Wed Dec 19, 2018 10:19 pm

What internal temp do you guys normally aim for?


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Re: Twice Smoked Ham

Postby bogiedr » Thu Dec 20, 2018 6:19 pm

I tried double smoking a ham a few months back. It was originally smoked with hickory. I used a mix of cherry and maple for the "heating". It added a hint of sweetness that worked well with the glaze while maintaining the original smoke profile. Maybe I got lucky? All I can say is that it was gooood!!! :cheers:
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Re: Twice Smoked Ham

Postby bogiedr » Thu Dec 20, 2018 6:19 pm

I aim for 145/155.
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