Grilling/Smoking
Moderators: Shadows1, QueenBea
Re: Grilling/Smoking
Double smoked ham.
This is a store bought smoked ham that I coated with horseradish mustard, black pepper , salt and cayenne pepper.
I let sit at room temp for 2 hours then smoked with hickory for 3 hours @ 225°F ( using heavy smoke ).
Even though the photos are not that great the taste is amazing, my wife kept eating it as it was sliced !
This is a store bought smoked ham that I coated with horseradish mustard, black pepper , salt and cayenne pepper.
I let sit at room temp for 2 hours then smoked with hickory for 3 hours @ 225°F ( using heavy smoke ).
Even though the photos are not that great the taste is amazing, my wife kept eating it as it was sliced !