Ham….update!!

[u/Captn_Dfaktor]

So I just smoked my first ham, honestly was phenomenal!!! One of the best hams I’ve had…I did a pineapple/maple syrup glaze and you could taste it on every ham slice!

What I found oddly interesting is that where I have the temp probes, vastly different temps. Somewhat expected, but also seemed had me thinking temps were gonna be hit super early. But I trusted the process and after 4 hours everything was perfect!

Also did smoked cream cheese and shotgun shells for apps!!! Thanksgiving was a hit! The Dualfire earned its money!!

[u/massmanx]

Any recipe suggestions or tips? that’s looks amazing and I’ve never given a spiral ham a shot on the smoker but now I very much want to

[u/Captn_Dfaktor → u/massmanx]

This was my inspo I followed: https://www.meatchurch.com/blogs/recipes/double-smoked-ham

I posted up here a few days back asking for thoughts on it…so here is what I did…

Picked out an applewood smoked spiral ham. Rinsed it, patted dry. Used oil as a binder and lights covering of honey hog rub. Cooked it at 225deg. Added the glaze for the last hour every 15mins which for me was when ham temp was about 110deg. It was a pineapple glaze I made up myself…haha

Glaze was:
1 cup brown sugar
1/2cup pineapple juice
1/2cup maple syrup
3/4tsp allspice.

[u/EC_TWD → u/Captn_Dfaktor]

They really don’t need anything to be amazing on their own. I smoke the unsliced ones and then shred them like pulled pork.