It wouldn't have a smoke ring because it's cured. Smoke ring is caused by the carbon monoxide in the smoke binding to the myoglobin. This prevents the myoglobin from oxidizing when cooked. The oxidizing of the smoke ring is what causes meat to brown when heated and hence the lack of oxidizing means it retains a pink color. Curing meat uses sodium nitrite which turns myoglobin into nitrosomyoglobin, which is also pink. So the pink color from the smoke ring won't be distinguishable from the pink cured meat.
Your absolutely right about the “Smoke ring”, I have made ribs and had very little smoke ring but yet they were extremely smoky tasting. I guess this was a good cook considering it was an oversized Spam
I actually did a video last Spring where I smoked four different kinds of spam. This has a much more coarse texture than spam and really has a true ham flavor where Spam has, well, a Spam flavor. lol
Sorry, I just found your comment. Yes, I need to do another one soon myself. They're a lot more economical than a whole leg of pork, especially when you don't have enough mouths to feed to eat a whole leg of pork. Thanks for watching!
Thank you, so much, for this CZcams turorial on how to smoke a canned ham. We normally buy a pit ham, but had a canned ham on hand when it was difficult to shop in a grocery store, while covid was running rampant this past winter. We smoked ours on a pellet smoker, using your instructions. It was a fun experiment, but to our surprise, the ham was very moist and tasty! Who knew!!?? We will actually do this again!
It turned out very good, I cut a couple slices and had a ham, egg, and cheese sandwich for dinner tonight. I don't think you'll regret it if you give it a try but I would warn against adding any salt until you taste it.
Looks good, I've got to try this. I loved canned hams. Wish they were not so hard to find! They are great emergency food and properly stored will keep for years past the best by date! Just one observation, dude hit your grates up with a good brush!
Yes, you can smoke bologna and I have smoked a whole chub of bologna before. For me it's O.K., but not something I can say I'm a huge fan of and I love bologna and hotdogs. For the most part, I'm the same way with peas, I don't hate them but I'm not thrilled with them either. I hope that makes sense. I'm sure if you search for it here on YT you can find somebody smoking it.
It wouldn't have a smoke ring because it's cured. Smoke ring is caused by the carbon monoxide in the smoke binding to the myoglobin. This prevents the myoglobin from oxidizing when cooked. The oxidizing of the smoke ring is what causes meat to brown when heated and hence the lack of oxidizing means it retains a pink color. Curing meat uses sodium nitrite which turns myoglobin into nitrosomyoglobin, which is also pink. So the pink color from the smoke ring won't be distinguishable from the pink cured meat.
Thanks for the information, it's always appreciated.
Of course it was ! 👍👍👍👍👍👍🕊❤️🎄🍀😇👵🏻🐶😺
Your absolutely right about the “Smoke ring”, I have made ribs and had very little smoke ring but yet they were extremely smoky tasting. I guess this was a good cook considering it was an oversized Spam
I actually did a video last Spring where I smoked four different kinds of spam. This has a much more coarse texture than spam and really has a true ham flavor where Spam has, well, a Spam flavor. lol
The Winking Pig Bar-B-Q LOL!!
I did one today, on my Big Green Egg, it’s really good.
Sorry, I just found your comment. Yes, I need to do another one soon myself. They're a lot more economical than a whole leg of pork, especially when you don't have enough mouths to feed to eat a whole leg of pork. Thanks for watching!
Thank you, so much, for this CZcams turorial on how to smoke a canned ham.
We normally buy a pit ham, but had a canned ham on hand when it was difficult to shop in a grocery store, while covid was running rampant this past winter.
We smoked ours on a pellet smoker, using your instructions. It was a fun experiment, but to our surprise, the ham was very moist and tasty!
Who knew!!??
We will actually do this again!
I loved mine as well, and will certainly do it again. Thank you for the compliments and for taking the time to comment.
Looks good
I’m definitely going to try that
It definitely is good, I highly recommend trying it.
Thanks for the reply , I was hoping it might be good. I won't be smoking anything. I don't even grill!
Grandma Sue in central Indiana and Izzi Too
This ham looks absolutely delicious 😋 Have to try this on bbq too when it’s warmer 😊 Nice share
It turned out very good, I cut a couple slices and had a ham, egg, and cheese sandwich for dinner tonight. I don't think you'll regret it if you give it a try but I would warn against adding any salt until you taste it.
I wonder if you can smoke a hotdogs, probably tasty like that can ham, ps, try cleaning that grate, bud!
I've never smoked hotdogs, but I've smoked its first cousin, a chub of bologna. It wasn't my favorite.
Looks good, I've got to try this. I loved canned hams. Wish they were not so hard to find! They are great emergency food and properly stored will keep for years past the best by date! Just one observation, dude hit your grates up with a good brush!
I am glad it turned out well for you. I wonder if you can smoke bologna! Thumbs up.
Grandma Sue in central Indiana and Izzi Too
Yes, you can smoke bologna and I have smoked a whole chub of bologna before. For me it's O.K., but not something I can say I'm a huge fan of and I love bologna and hotdogs. For the most part, I'm the same way with peas, I don't hate them but I'm not thrilled with them either. I hope that makes sense. I'm sure if you search for it here on YT you can find somebody smoking it.
Lol, that’s the way to light a smoker