Ham (with photo)


 
E

Erik G

TVWBB Pro
We just recently heated up some ham in the smoker with a little cherry wood and basted it with my ham glaze. Hope this looks as good as it tasted.

 
Jay, the ham was not smoked in hickory. we purchased it from a local grower who will actually cook it for you also if asked. I asked him not to use any wood and to leave it partially uncooked so I could finish it up at home. After throwing it in the smoker with a couple cherry wood pieces (very light amount of smoke), I glazed the ham and used a torch to crystallize the sugar on the outside. Came out good.
 
Those are some pretty uniform slices! Was it spiral sliced at purchase or are you some kind of ham slicing samurai adept?
 
samurai, that's pretty funny. No no, it was definitely sliced at purchase. I wish I had the patience and skills to do that.
 
Erik,

I've often read that when reheating/resmoking a spiral sliced ham, the outer parts of the ham tend to dry out and because of this, I have not tried it. I'd like to hear your thoughts.

Thanks,

Bill
 
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