Wife and kids are out of town so I wanted to smoke something to nibble on for meals since I’m the only one that doesn’t mind eating the same thing for multiple meals. Decided to pull the free grocery store points spiral ham out of the freezer and give it a go.
Rubbed with 1T meatchurch all purpose, 1T meatchurch voodoo, 2T brown sugar and let it rest overnight uncovered in the fridge set on a cooling rack in the baking sheet. Setup the SnS and DnG. SnS was half full of unlit coals then topped with a small chimney full of lit coals and a few chunks of apple / cherry for smoke. Lifted the cooling rack and set it on the grill grate (good idea because spiral cut is not terribly stable). Probably 3.5 to 4 hours at ~275 (no thermometer reading, but grill lid read just north of 300). Very easy with the SnS and DnG combo.
No grill pick, my b (as my son says and hates when I say it!), but a finished one. Very tasty if you haven’t tried it. The little tiles of skin/bark goodness on top did not last long!
If I’m ever called upon for Easter dinner, this is how it’ll be done!
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Topic: Double Smoked Ham (Read 1773 times)
