I was looking for a good method for double smoking a ham and came across a video from Cooking with Ry for smoked ham burnt ends. Thought I would give it a go. My first instinct on tasting it right off the smoker was to throw it all away. I cut a cheap store bought ham into one and a half inch cubes, made a bbq rub without salt but added habanero powder, one teaspoon for a whole batch, and that was too much, half that would have been ok I think. Needed to go lighter on the rub anyway I thought, and thought that bbq rub just is not that good with ham, a flavorful enough meat without it. Then I used Hickory, and on that small of pieces I thought it was too much smoke, should have used a milder wood. All in all I thought I over powered the ham. But after freezing and reheating, the flavors all toned down and it was a lot better. Really tender. I would recommend this with a light coating of rub and a lighter wood smoke. Or no rub at all and a traditional ham glaze.
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I would start with better ingredients next time. That will make a big difference.
What did you cook this on? Did you braise them at all?
A strong smoke flavor can come from the fire smoldering. Try throwing the wood directly into the hot coals, that should help. Hickory is a great smoking wood, it should be fine.
I think you are right on the money with the glaze, that is a great way to finish this off. I like to use Blues Hog.-
The title "Smoked ham burnt ends" just sounds delicious. I agree with Spinaker that a traditional ham glaze might work. Delicious little glazed smoked ham appetizers.
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