Double Smoke Ham – Stainless Bite

Doubled smoked ham for the holidays

Ham is traditional for holidays. However, good ham is impressive even if you can’t see the holidays. And when you suck on the already hardened ham, it gets even better. The ham smoked twice is packed with sandwiches, scalloped potatoes and a real punch that strengthens the soup.

How to smoke ham with glaze

1. Preparation ham – Remove the ham (spiral cut ham makes it even easier) from the package and discard the flavor packet (if included). If you are using bone-in ham, check the plastic cap at the end of the bone and dispose if present. If time is allowed, it will reach room temperature for 2 hours. (Photo 1)
2. I’ll preheat Smokers can reach 250°C (120°C).
3. glaze – In a pot, melt the gluten ingredients (butter, brown sugar, honey, Dijon mustard, garlic, creole seasonings, allspice, ginger, cloves, lemon juice) over medium heat. Stir frequently until brown sugar melts for 1-2 minutes. (To double the glaze drug and add). (Photo 2)
4. place Ham cut sides with disposable aluminum pans.
5. Pour the gl drug On top of the ham, secure about the ⅓ cup for the bust. Spread the mixture generously to completely cover and place the ham flat on an aluminum pan down.
6. smoke – Place the bread on a central rack to smokers and cook for 2-3 hours. Baste every 30-45 minutes with your own juice and extra glaze. A instant reading thermometer with the ham inserted into the thickest part, bringing out smoke until the ham reaches 140° (60°). (Photo 3-6)
7. serve – Remove the ham and place it on the serving platter. Add roasted potatoes, gravy and your favorite side. enjoy!

Which smoking method is best?

The short and simple answer is what you have and what you love. There is no specific way to smoke ham completely. Mix and match different aromas and flavors to give you the best smoky flavor.

My Choice: Pellet Smoker

Strong Points

• Set it and forget it. This smoker is one of the easiest things I’ve used. Start it, add anything you smoke, and check the internal temperature from time to time.
• Flavored wood chips. Pellets are compressed and flavorful wood for a customizable flavor profile.
• Indirect heat Even smoking is always good.

Cons

• Bulky. It takes up space, but is ideal if the smoking area is dedicated.

How to use pellet smokers

1. load Hopper with pellets (2 pounds per smoking hour is recommended). Open the lid and set the fire. Prepare the food while heating.
2. food. As soon as you see smoke, place the ham on the middle rack of the smoker. This will cook evenly on one side without burning.
3. Water pan. Add half the water to the pot in the smoking room to prevent your meat from drying out. This method also adds a better infusion of wood chip flavor into the meat. (My favorite is Apple, peach, or cherry If you have ham, feel free to mix it with us.))
4. smoke. Close the lid to trap its flavorful smoke and heat. Set the timer so you don’t forget, then chill it with beer (optional).

verdict: This method is the easiest way to break the smoke. It automatically pumps the pellet into the heater and heats the entire chamber into a fan. There’s no need to get dirty. Check out the meat once in a while!

I love me Traeger Pellet Grill Because it is one of the most versatile smokers on the market. It also offers a wide range of wood chip flavors.

Charcoal Grill

Strong Points

• compact. Smaller sizes are really useful, especially if you live in small spaces.
• It’ll turn green. Enjoy your favorite smoke recipes while you’re outdoors without using electricity.
• Low cost. Low cost and low maintenance make it affordable. Plus, it’s easy to clean!

Cons

• Direct heat. The charcoal is in the same chamber as the ham, allowing you to create hotspots. It can lead to roasting more than smoking. Smoking can burn one side of the meat without taking your eyes off.
• confusion. Once you’re done smoking, deal with some slightly dirty hot coal.

How Charcoal Grilling Doubles as a Smoker

1. Heat the charcoal One side of the grill. Place the can under the meat and catches the dripping juice.
2. place The ham on the side of the grill is the farthest from the coal, and place the water pot next to it.
3. shut Start smoking with the lid.

verdict: I like this method because there are no bulky units in my backyard and it’s convenient. Simply add the flavor of your favorite wood to your charcoal and you’re ready.

Electric smoker

Strong Points

• Indirect fever. This smoker, wood chips, some heating rods have no fire.
• Thermometer. The built-in thermometer allows you to see the internal temperature of the smoker.
• Longer cooking time. The maximum temperature is lower so it cooks longer and slower. This is both a professional and a scam. Because it depends when you want your meal.

Cons

• Longer cooking time. The maximum temperature is lower so it cooks longer and slower.
• electricity. Using this smoker can cause higher electricity bills.
• taste. You can taste the slight difference without the real smoke from burning wood chips, but that doesn’t break the deal.

How to use an electric smoker

1. I’ll preheat Units with wood chips of your choice.
2. Water pan. Once the smoker reaches the desired temperature, place the water pan in the lowest possible location.
3. smoke. Place the ham on the rack and close the lid and door.

verdict: Electric grills can take longer as they cook at lower temperatures.

Note: If you are using a brand new unit for the first time, season the rack with cooking oil and season with heat until the production residue has dissipated.

professional Tip: To hang ham for smoking, remove the removable rack and hang it on the meat hook.

Menu suggestions

The double smoked ham is fantastic with roasted garlic mashed potatoes, easy dinner rolls and asparagus covered in Parmesan. Pecan pie for dessert passes it on top.

I’ll try some more delicious ham recipes

By today

This blog post was originally published in March 2022 and updated with additional tips, new photos and videos