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

[jjdbike]

Hello everyone,

Thanks again for the ideas and suggestions.
JD

[jjdbike]

Hello again,

Unfortunately, it's going to rain all day on the day of our meal (Saturday). I'm going to have to "double smoke" it the day before, i.e. Friday. It's Thursday and I have it soaking in a large stock pot in the fridge to desalinate. I'll change water a few times overnight.

Because I'm not serving it the day I'm doing the seasoning, double smoke, and glaze, do I really neat to bring it up to 140? Can I pull it at 130, or 135 since I'm going to have to reheat it anyway? I want to do anything I can to maintain moisture.

I'm thinking about what Steve R. said about the SV. After it cools from smoking, I may slice and vacuum pac in a little butter and extra glaze. Then reheat in SV. Does that sound like a plan? Any cautions or suggestions?

Respectfully,
JD

[Jerod Broussard]

"I want to do anything I can to maintain moisture"

It's ham, pretty much moisture-less.

[Smoked Transistors]

https://snsgrills.com/blogs/recipes/whiskey-apricot-glazed-ham?utm_source=sfmc&utm_medium=email&utm_campaign=2024-03-28_Ham&utm_term=grill-image&utm_id=231126&sfmc_id=1397516

[Mesa Mike]

Seems like the 2.5 hour estimated cook time in opening comments is a little short. Later in the discussion it says 3-4 hours. I'm planning on about 30 minutes per pound at 225° for a 7.8 pound spiral cut.

[jjdbike]

One more question here,
How important is it to take to 140 before pulling? Is 130, or 135 okay?
I'm "double smoking it" today and serving tomorrow. After cooling today, I am going to portion it out in vacuum pac bags. I'll ass a little butter and glaze each bag. I'll reheat in SV to keep moist.
Thank again in advance!
JD

[Panhead John]

I’d skip the “ass a little butter” part myself. 🥸 😉

[texastweeter]

It's a pre cooked ham, right? If so no big deal. If a raw ham, you probably want to take it there, even though trich is EXTREEMLY rare in usda inspected pork.

[jjdbike]

Yes, add not a@@ butter.Dang auto correct. It’s totally out of hand.
Would you still skip the “add a little butter “ part? It seems like a good way to give a flavorful and moist mouth feel.
Also, do I need to take in to fully 140 internal or is 130-135 okay? Especially since I’m going to vacuum pack & reheat in SV?
Thoughts?
JD

[Jerod Broussard]

What temp you smoking at? If running 300-F or more, 130-135 will carryover to 140.

[jjdbike]

Hey everyone,
It turned out delicious, flavorful & moist! Best ham we’ve had. Everyone loved it!
Desalinated, duck fat spray, Meat Church Honey Hog rub & lots of it, cherry-honey-OJ-bourbon- allspice-butter glaze, KBQ smoked in cherry wood.
Vacuum packed in glaze & a pat of butter. Reheated in SV at 140 for 60 mins.
I’ll def do it again!
Looking forward to ham & bean soup!
Best regards!
JD

[Jerod Broussard]

Awesome!!!!!!!!!!!!!!!

[jjdbike]

Hey everyone,
It turned out delicious, flavorful & moist! Best ham we’ve had. Everyone loved it!
Desalinated, duck fat spray, Meat Church Honey Hog rub & lots of it, cherry-honey-OJ-bourbon- allspice-butter glaze, KBQ smoked in cherry wood.
Vacuum packed in glaze & a pat of butter. Reheated in SV at 140 for 60 mins.
I’ll def do it again!
Looking forward to ham & bean soup!
Best regards!
JD

Fresh out of the smoker.

[Panhead John]

Congrats jj, looks wonderful!

[fzxdoc]

Congrats on a great cook. Nice way to serve, using SV, due to predicted rainy weather the planned day of the cook. I bet it was a lot less stressful, having the ham cooked a day ahead.

Your cook sounds and looks amazing. Kudos!

Kathryn

[fzxdoc]

FWIW, the USDA recommends the following regarding cooking and reheating ham:

Both half or whole, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F (162.8 °C) and heat to an internal temperature of 140 °F (60 °C) as measured with a food thermometer. Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F (73.9 °C). Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. For more information, including cooking charts, see Ham and Food Safety.

Just something to think about for the next time.

Kathryn