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"Dave's Double Smoked Ham"

PRobinson
PRobinson Posts: 74
edited November -1 in EggHead Forum
I am hoping that some of you have tried this recipe submitted by ChefRD. I am a little confused (not unusual). I have a 20 pound fully cooked ham which I am preparing for a Church luncheon and wouldd like to use this recipe with a large egg. Do I skip the paragraph on cooking inside in the oven? or is this the first part of the "Double Smoked"? or - do I cook it in the oven and then in the BGE for smoke and glaze? Do I just use the v-rack over a drip pan with no liquid? Thanks for clearing up my confusion. I'm sure it will turn out great.
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Comments

  • Dr. Chicken
    Dr. Chicken Posts: 620
    PRobinson,
    e-mail me and I'll answer all your questions. If your Church group is like our's, I hope you allowed for plenty of extra ham! :-)))[p]Dr. Chicken (aka:Dave)
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  • ChefRD
    ChefRD Posts: 438
    PRobinson, sorry for the confusion. I posted it for Dr. Chicken since he was good enough to share it. (and told me I could) I'll tell you what I did, and you can go from there. :-)
    No, I skipped the first part about the oven. Go directly to the part thats talks about outdoor cooking and start there.
    I cooked it indirect, in a v-rack, sitting in a pan partially filled with liquid. (I believe I used water and Apple Juice.) I then sit the pan on a pizza stone for a heat shield.
    I believe the reason its called "double smoked" is because when you buy the ham is usually marked something liked smoked and fully cooked already. All you really are doing is adding more smokey flavor and putting the glaze on it. The same technique works great on uncooked hams too.
    Go for it, I'm sure you'll love it.
    Later, ChefRD[p]
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  • ChefRD
    ChefRD Posts: 438
    Dr. Chicken, Hi Dave, didn't mean to encroach on you, but was typing and reading (slowly) and didn't know you were fixin to post.
    great recipe, Thanks,
    ChefRD

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  • Dr. Chicken
    Dr. Chicken Posts: 620
    ChefRD,
    No problem! I just fired up the 'puter and saw the post, so I figured I'd give them him/her a reply.[p]You are right about the "double smoke" reasoning. I adds a flavor that would do my Grand Dad justice. It isn't too bad on a fresh ham either![p]Have a good one![p]Dr. Chicken
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  • PRobinson
    PRobinson Posts: 74
    Dr. Chicken,[p]Can't figure out how to email you. I guess from ChefRD's second message that you were both going to give me the same advice. Thanks to both of you for your timeliness and clarity. I suppose you are both eating indoors tonight? (smile)
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  • ChefRD
    ChefRD Posts: 438
    PRobinson,
    yep leftovers, studying a new recipe for pulled pork bbq, looks great and will have to try it soon. :)
    later, ChefRD
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