"Double smoked spiral ham": Tips, techniques, opinions & experiences?

[jjdbike]

Hello Pitmasters,

I watched Malcom reed's and Matt Pitman's videos / recipes of "Double smoked ham". Both used pre-cooked, smoked spiral cut hams. I love the idea of making it relatively quick and easy for family holiday meal. Both glazed. Matt used seasoning rub and Malcom didn't. I am well aware that Matt is in the business of selling rubs and his videos are infomercials. I love the idea of adding extra flavor to a cut that is as mild as ham. I worry about over salting and already salty brined ham.

What are your experiences, preferences, tips, techniques and recipes for double smoked spiral hams?

Thanks in advance!
JD

[Grillin Dad]

Personally, I've never had great luck smoking a store bought ham. Great flavor, but always comes out dry. But my family loves it, so maybe it's just me.

But to answer your question, I don't use a rub, usually just a mustard-balsamic glaze on the surface. I also like to soak the ham in fresh water before cooking, to pull out some of the salt.

[Panhead John]

I’ve never been a fan of spiral sliced hams, even though any ham tastes good to me. They always come apart in the smoker and become a floppy mess. My favorite is just a store bought Cook’s bone-in butt ham, sprinkled all over with Tony’s. Smoked for about 2-3 hours with hickory.

[bbqLuv]

Which Tony's seasoning do you recommend?

[Panhead John]

Just regular Tony Chachere’s is what I use.

[texastweeter]

Yeah, nobody likes a floppy mess...

[Jerod Broussard]

Smoke it on foil or in a very shallow pan and glaze it up towards the end.

[bbqLuv]

Good question, now I have to go research it. Thanks a lot. 😀

[Starsky]

I've done them in the past. I like to open the slices and sprinkle rub in there and on the outside. Smoke it until it's warmed up only to try and avoid drying it out too much Then I'll glaze it and put it in a 250 oven just to set the glaze

[Jim White]

I use Meatheads double smoked ham recipe. I usually just get the cheap bone-in like PJ mentions above. The one time I tried the recipe with a spiral cut it came out much drier than when I use a regular ham.

[Timbo54]

Meatheads double smoked ham recipe works well for me. I always desalinate it for a few hours, this allows moisture in between the slices and it will remain moist. I also use a sheet pan and don't handle it much to preserve it from falling apart. As good if not better than a H B ham

[jjdbike]

Thank you everyone,
Very appreciative of your suggestions and help.
I believe I am going to get one uncut (not spiral cut) , de-salinate it (i.e. soak in cold fresh water and drain several times overnight), inject it to maximize internal moisture and flavor. I believe some combination of apple juice, honey and seasonings I believe. I'll spray with duck fat & season with Meat Church honey hog. Smoke in cherry at 225 till 125ish internal temp. Then start painting on glaze till 135 internal. Then I'll lightly tent and rest before slicing to serve.
My objective is for moist, flavorful, sweet and smokey. Sound like a good plan? Any input?
JD

[clb239]

This is Malcolm's recipe that I use for spiral hams and everyone I have fixed them for thinks they come out amazing.

https://howtobbqright.com/2013/11/17/how-to-smoke-a-honeybaked-ham/

[texastweeter]

This one on the free side of the site is magnificent.

https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/

[ofelles]

I also prefer uncut ham. Score the fat cap and baste with a combo of pineapple juice, sarsaparilla, brown sugar, and butter while it smokes

[jjdbike]

Hello everyone,

Thank you to all who shared their tips and techniques! I count find any decent size hams that weren't spiral sliced, I succumbed. I got a "Hormel Cure 81".

Because this is going to be served to our family, which includes fussy eater grand kids, I've got to keep the flavor profile kid friendly. No heat and no Bourbon. Going w/ honey, butter, cherry preserves and cherry juice. I'll soak to de-salenate over night. Pat dry and moisten w/ a little melted butter & honey. I'll rub w/ Meat Church Honey Hog, trying to get the butter and the rub in between the slices a little bit. I'll smoke w/ cherry in the stick burner at 225 & pull it at 135. I'll baste w/ butter / cherry juice. I don't want to risk drying it out. At 110 I'll start glazing w/ honey, cherry preserves & cherry juice, trying to get some in between slices.

Unfortunately, the forecast is calling for rain on the day of our scheduled dinner (Sat 3/30), so I'll need to smoke it on Friday 3/29. I'll re-heat slices as needed, w/ a splash of left over glaze.

Sound like a solid plan? Suggest any changes?

Thanks again!
JD

[Steve R.]

The last two I have done I just put the ham, original bag and all, in a cooler with my Anova SV gadget for a couple of hours. Then finish in the oven under the broiler. Turns out great and no chance for drying out.

[jjdbike]

The last two I have done I just put the ham, original bag and all, in a cooler with my Anova SV gadget for a couple of hours. Then finish in the oven under the broiler. Turns out great and no chance for drying out.

Thanks,
SV is a great idea to keep moist. I'm looking to add some extra cherry smoke and infuse some additional favors, which is why I'm using my stickburner. I'll use water pan, baste and pull it early, i.e. 135 internal to attempt to maintain moisture.
respectfully,
JD

[Steve R.]

I should also point out that I typically use the Kroger store brand hams that are hickory smoked. They have plenty of smoke for me, so I quit trying to double smoke them after the first one. My energy now goes toward getting the glaze the way I want it.

[Potkettleblack]

The recipe on the free site has worked well for me in the past. Was a real wow.

[texastweeter]

Yep it's the only one I use now, even on my wild game hams I cure.