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Double Smoked Ham

We started with a ten pound boneless ham.  I typically use a bone in ham for added flavor but wanted to fire up the slicer to get some good sandwich meat.  This is a pretty common injection, but boy is it tasty.

You will need

1/4 pound of butter

1/3 cup of Spiced rum

1/4 cup of brown sugar

Start on low,  warming butter and rum, once butter has melted add brown sugar and whisk until melted into mix.  We are making an injection, not candy, so keep the temperatures low.  After Injecting you will find that you have find a sticky surface on the ham, counter and possibly the walls, ha-ha.  This is a good time to liberally douse with Miss Katie's Rub and then place face down for smoking.

Double Smoked Ham

What does a guy do when it's ten below zero and too much snow to go ice fishing, fire up the smoker.  Started todays smoke with hickory and a full water pan of hot water, smoking was finished with mixed nut hulls. (Love those after Christmas smokes, pecan, walnut, filberts, etc., shells) Ok, we have the smoker at 250-260 degrees F.  Ham goes for about 3 hours until internal temperature of 145 degrees F, remember it has already been processed once.

Double Smoked Ham

So after resting for a half hour under foil, we cut an end off for a smoky flavored pot of split pea soup and then the rest to the slicer.  If you are looking for a super moist, flavorful ham that tastes a bit different than Grandma's, unless she was a lush, give this a try.

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