Double smoked ham quest. (Jim M: You out there?)

[Rob O]

Hi regarding the double smoked ham recipe w/the sweet kiss of death marinade. I'm using a ready to eat ham.


Just want to confirm cook it to 135 - 140 and it needs a lot of smoke right?

Some folks (whose opinions I've learned to respect) were suggesting cook it to only 120 and go light on the smoke since it's already been smoked once.

Although they weren't aware of the full recipe.

Thanks (What me nervous...... no way. First ham ever... bringing it over to the neighbors and their family for XMAS day dinner..... why should I worry?)

 

[Jim Minion]

Rob
Take to 135 internal while it sets the temp will climb a little higher.
I like to use 3 to 4 chunks of pecan but hickory or fruitwood would be good also.

I have never had one come out dry cooking to these temps, the other thing is 140 on a reheat is a safe and suggested food practice. If you feel at easy at a lower temp that is your call but I can't in good conscience recommend it.

Rob No worries they will love it!

Jim

 

[Rob O]

Jim,

Thank you and I'm glad there are people like you out there to take care of people..... well like me.

Have a wonderful holiday I'll let you know how this cook turns out (w/pics) starating at 5AM ET tomorrow.