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Old 02-04-2006, 03:49 PM   #1
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Smoked ham?

I was thinkin' about smokin' a spiral sliced. Anybody done it before?
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Old 02-04-2006, 04:40 PM   #2
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I haven't tried it but I've read several times that because they're pre-sliced, they tend to dry out a bit.
 
Old 02-04-2006, 05:02 PM   #3
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Makes sense...baste the hell out of it if you go that way.
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Old 02-04-2006, 05:35 PM   #4
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I did one a long time back by soaking cotton cheese cloth in a mix of pineapple juice brown sugar and mustard. Then wrapped and smoked with corn cobs to a temp of 140. It was out of this world, But not worth the effort in my opinion. Hope this helps.
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Old 02-04-2006, 05:50 PM   #5
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How do you guys think it would be if it wasn't pre-sliced?
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Old 02-04-2006, 05:58 PM   #6
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I did one on New Years and it was FANTASTIC! Go to the butcher and buy a good ham. I got them to halve one. I marinated overnight is a mix of teriyaki sauce and Pineapple=Habanero Texas Pepper Jelly, then, smoked it for a couple hours ang glazed it with the remaining marinade which I reduced. I highly recommend it! And I don't like ham.
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Old 02-04-2006, 06:04 PM   #7
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I just can't help but think a cured ham is a cured ham, And a smoked fresh ham is a fresh smoked ham. Kind of like comparing apples and oranges.
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Old 02-04-2006, 06:45 PM   #8
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Double smoking a cooked ham will give you a fantastic product...just don't go to high...you're just re-warming a cooked ham, after all, and adding some extra smoke flavor.
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Old 02-04-2006, 06:55 PM   #9
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Is that a fact? Or are you just guessing? 8-[
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Old 02-05-2006, 05:27 AM   #10
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DO NOT do a spiral sliced. Get a good quality bone in from a butcher that doesn't have a bunch of water added! Here are some photos of mine:

http://www.kodakgallery.com/Slideshow.j ... my07a&Ux=0
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