The process involves taking a pre-cooked ham and subjecting it to a second round of smoking, further enhancing its flavor profile. This technique imparts a deeper, smokier taste and aroma compared to a traditionally prepared ham. As an illustration, a spiral-cut ham, already cooked, can be placed in a smoker for several hours at a low temperature to achieve the desired intensified smoky character.
This culinary practice offers several advantages. Primarily, it significantly elevates the taste experience, creating a richer, more complex flavor that is particularly appealing to those who enjoy smoky foods. Historically, smoking was a method of preserving meat; however, with modern refrigeration, the focus shifts to flavor enhancement. The additional smoking process transforms a familiar dish into something distinctly more special and flavorful.
