Apple Glazed Double Smoked Hams, It's All Bearcarver's Fault

Discussion in 'Pork' started by disco, Sep 25, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    When I started smoking, I hadn't found Smoking Meat Forums. Things did not go well. Then I found SMF while searching for recipes. One of the first projects I tried from SMF was Bearcarver's Double Smoked Ham. The link is:

    It was wonderful and along with the other posts on SMF I gathered confidence and what modest success I have had comes from this forum. 

    As good as the double smoked ham was, Bear did cause me pain in one way. I followed his recipe exactly as I was learning. His glaze is spiced with cinnamon, ginger and cloves. This is a classic ham glaze seasoning but I have never really cared for these sweeter spices in my ham glazes. I could and did make subsequent hams with my own glazes and had great results. The problem is that She Who Must Be Obeyed liked the seasoning from Bear's recipe. Having been married for 41 years I have learned that keeping the missus happy is always a good thing.

    So when some friends came to town to visit and requested a double smoked ham, I made an apple glaze based on Bear's spice mixture.

    I follow Bear's method quite closely with a couple of my own additions.

    I started with a nice 2.8 kg (6 pound) ham.

    The night before cooking, I cut a 1/4 inch deep score in an one inch diamond shape on all surfaces of the ham.

    I made an injecting liquid of 75 ml (1/3 cup) apple juice, 75 ml (1/3 cup) maple syrup, a pinch of dry mustard, pinch of ginger, pinch of cinnamon, pinch of nutmeg, pinch of ginger, and pinch of cloves.

    I injected the ham every inch or so.

    I put the ham in the fridge uncovered overnight. The next day I fired up the pellet smoker with hickory pellets to 180 F and put the ham in. I lit up my A-Maze-N Tube Smoker with hickory pellets and put it in the chamber. It went on at 8:30 am.

    While it was cooking, I made my glaze mixture:

    50 ml (1/4 cup) apple jelly (I actually used some crab apple jelly)

    25 ml (2 tablespoons) maple syrup

    25 ml (2 tablespoons) brown sugar

    3 ml (1/2 teaspoon) dry mustard

    1 ml (1/4 teaspoon) cinnamon

    1/2 ml (1/8 teaspoon) nutmeg

    1/2 ml (1/8 teaspoon) ginger

    1/2 ml (1/8 teaspoon) cloves

    I mixed those together and heated over low heat until it was well mixed.

    I let it cook to an internal temperature of 120 F which took until 4:15 pm.

    I took the ham in and brushed it with the glaze mix.

    I put it in a 210 F oven for 2 hours which brought the IT to 143 F. I just don't like to have a glazed ham in the smoker. I find it catches ash from the pellet smoker.

    I let it sit for 10 minutes before carving.

    I am sorry that I didn't get pictures of the carving in the rush of setting the meal for a dinner party but here are my breakfast slices from the next day.

    The Verdict

    I thank Bear so much for introducing me to this dish. It has a great smoke flavour, the sweetness went through the ham and the glaze was sweet and savoury even though it had the spices I normally eschew. The guests and the missus really enjoyed it.

    I will get over the fact I can't make my favourite glazes... I guess... someday... what the heck I will still make it my way from time to time. She Who Must Be Obeyed said it was OK.

    Last edited: Sep 25, 2016
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Disco, put another mark in the win column! That looks picture perfect.

    I'd like a plate please!
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Cranky. It was tasty and took me back to when I really started to love smoking.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That looks fantastic Disco! I love a good double smoked ham!

  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco that looks great from here,I haven't done any glazing yet.But it could be on my list now.Thanks for sharing again Points 

  6. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I'd eat that ANY day Disco!!!  Looks great.  I think I'll be stealing your glaze recipe next time I do a double smoked ham.  The hams that get cooked in the oven will forever have Miss Linda's glaze on them (my momma didn't raise no fools!!), but any that I smoke....well that's a different story.   [​IMG]


  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case! My problem is that I love almost everything.
    I appreciate the point, Richie. I was raised with glazed ham and it makes me feel like a special occasion.
    That's very kind, Gary. You are a wise, wise man to go with the missus' wishes.
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks like a homerun smoke to me Disco, very nice ! :drool
  9. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty. I like the thin carving style hams better personally and don't care for much sweetness either as we make scalloped taters with the leftover ham mixed in. My wife would always cook the ham in pineapple juice and I never really cared for the taters with that leftover ham.
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Justin. It was a hit.
    It is interesting how individuals have different traditions and tastes. I guess that is why I like the forums so much. So many great and different ideas! I make a loin ham without a lot of sweetness but use if for sandwiches.
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a good looking ham Disco!

    Great job buddy!


  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Al! I owe it all to the forums.

  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Beautiful looking ham Disco. I am gonna have to pull one from the freezer now.

    Points for you sir.
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Wonderful post my friend. That ham looks  delicious . Photos are worthy of a foodie magazine!  B
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam. A ham is always a good thing.
    Your too kind, Brian!
  16. gmc2003

    gmc2003 Smoking Fanatic

    Looks really good and tasty Disco. My wife and I love double smoked hams. We usually have enough leftovers to make ham salad for sandwich's after. Leftovers another added benefit since the kids have moved out.  
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, gmc! I normally have lots of ham left over. Not so much this time. However, it is a good thing when your guests eat lots!
  18. Last year I experimented making hams from scratch. I used butts that turned out good I still have a small netted ham in the freezer that could benefit from that recipe. That ham looks fantastic.
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have made loin hams but have yet to try a butt. I must do so!
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Fantastic looking Ham you got there, Mister Disco!!![​IMG]----[​IMG]

    Everybody Loves Double Smoked Ham.[​IMG]

    I think it's the easiest, cheapest, and Best Ham we ever had!![​IMG]

    Thanks for the Shout-out !!


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