Double Smoked Ham (Bear Style)

Discussion in 'Pork' started by bearcarver, Oct 8, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Double Smoked Ham (Bear Style)

    I made a Step by Step of Smoking 2 Hams, and one of Smoking 4 Hams, so I figured it’s time to do a Single Ham.
    These are still the Best Hams I’ve ever eaten, so might as well go for it.

    Also Mrs Bear found this Fully Cooked Shank Portion Ham on sale for 99 cents per pound, so this 9.41 LB Ham only cost $9.32.
    I’d rather Smoke the Butt Portion, but WTH—It was only 99 Cents!!!

    You will see I got to use my Basting Trick again, by putting all the Skin & Fat Trimmings in a Foil Pan with holes punched in the bottom, so the melting juices can drip down on the Ham throughout the whole Smoke.

    Before I get started, here are the ingredients for the Glaze I used near the end of the smoke. I normally put this on for the last hour, but this time I put it on an hour earlier, because I didn’t jack up the heat for the last hour.

    Glaze:
    Brown Sugar-------------------------1/2 Cup
    Maple Syrup--------------------------1/3 Cup
    Ground Mustard----------------------1/2 tsp
    Ground Cinnamon--------------------1/4 tsp
    Ground Ginger------------------------1/8 tsp
    Ground Cloves------------------------1/8 tsp
    Ground Nutmeg-----------------------1/8 tsp

    Heat in Microwave, and stir well before applying:


    OK--Here we go:

    The following is how I did it, but other ways are fine. These are all only suggestions.

    Remove Ham from store wrapping, rinse well, and trim most of the exterior fat from the Hams (save fat trimmings).
    Make cuts in surface of Hams, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices.
    Pat Ham dry, and place on a wire cooling rack, in a foil pan.
    This time I put the Ham in position #4 in my new MES 40 Gen #2.5, and I put all of the fat trimmings on another rack, in position #1, above the Hams.
    The fat will drip down and baste the Ham.
    Note: This Smoker has 6 Racks, instead of 4.

    Here is how my times & temps went:
    8:30----------Preheat to 200˚. Also fill 2 rows of AMNPS with Hickory Pellets, and light one end.
    9:00----------Put Ham & fat in position. Also put AMNPS on Rack in #6 Position.
    9:15----------Internal Temp——39°
    10:00---------IT—-50°
    10:30---------IT—-66°
    11:00---------IT----82°
    12:00---------IT—-106°
    1:00-----------IT----122°
    2:00-----------IT----135°—-Open door & Apply Glaze with Spoon——Heat Dropped down to 150°.
    2:08-----------IT—-136°———Smoker temp back to 208°.
    2:30-----------IT—-138°———Smoker temp at 201°.
    3:00-----------IT—-140°
    3:30-----------IT—-142°——-Reset Smoker to 150° to stop cooking.
    4:00-----------IT——144°
    4:20-----------IT——144°————Pull Ham
    4:30-----------Slice and eat.



    Thanks For Stopping By,

    Bear



    My new MES 40 Gen #2.5 has taken over the active platform:
    DSCN1911.jpg


    Closer Look:
    DSCN1912.jpg


    Current Victim——9.41 LB Ham, Shank Portion, Fully Cooked & Smoked:
    DSCN1915.jpg


    Before Trimming:
    DSCN1916.jpg


    Trimmed, with Skin & Fat removed & saved in “Green” container:
    DSCN1917.jpg


    New experiment—Clothes pins holding probe cables to keep probes in place:
    DSCN1922.jpg


    I’m still doing tests, so I have a probe on each side of the rack the Ham will be on:
    DSCN1923.jpg


    All the Skin & Fat Trimmings in a Pan with holes punched in bottom. This will baste the Ham through the Smoke:
    DSCN1924.jpg


    Through the glass, you can see Basting Fat pan on #1 Rack, and Ham on #4 Rack:
    DSCN1925.jpg


    Burning Pellets separated from unburned pellets for future use:
    DSCN1927.jpg


    Ham at 144°, and time to remove:
    DSCN1928.jpg


    Basting Pan of Skin & Fat is mostly spent after 7 hours:
    DSCN1930.jpg


    Ham ready for slicing. Note how the cuts I made when prepping opened up to accept juices & Glaze.
    Drippings in bottom of Pan will be used to make Ham Gravy:
    DSCN1931.jpg


    Another View before slicing:
    DSCN1933.jpg


    First few slices—For Supper:
    DSCN1934.jpg


    Too be sliced Thin for “Ham & Eggs”, and for Sammies:
    DSCN1935.jpg


    Bear’s first Helping for Supper———Mrs Bear’s Awesome Ham Gravy on Mashed Taters. Also Sugar Snap Peas:
    DSCN1937.jpg
     
    Last edited: Oct 14, 2017
    jim z, idahopz, sev- and 20 others like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear wow what a meal to awaken to from my nap.Now I am super hungry thanks for sharing and the recipe for the glaze.

    Richie

    [​IMG]
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I sure wish your pics would come up on my computer, dang work restrictions!!!! 

    I will check it out from my phone.

    DS
     
     
  4. floridasteve

    floridasteve Smoking Fanatic

    WOW, another hunk of meat to look for good sales. Gotta keep that freezer full!
    Points for another great step by step!
    :points:
     
  5. Makes my mouth water, I love ham and that looks fantastic, Looks like the new smoker

    is doing it's job  Nice job as usual my friend  [​IMG][​IMG][​IMG]

    [​IMG]

    Gary
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    YEPPERS Looks great - Nice Job Bear!!! 

    DS
     
     
  7. c farmer

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

    That looks soooooo gooooood.      [​IMG][​IMG]

    I only have one in the freezer since the last sale, been just kinda keeping it but I just might have to make it now.
     
  8. Hey Bear  I think you need to send your new smoker down here so I can do do some further testing

    Gary
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Richie!!!

    And Thanks for the Point !!

    Bear
    Thank You DS !!

    Bear
     
  10. Looks like I have another meal to try.. yum. Thanks. Great idea with the fat drippings.
     
  11. dr k

    dr k Master of the Pit

    [​IMG][​IMG]

    -Kurt
     
  12. brickguy221

    brickguy221 Smoking Fanatic

    More Points !!!!!!!!!

    [​IMG]
     
  13. Looks Great!!    I need to pick up a few hams.  This is the only way we'll make a ham.

    Points are well earned..   [​IMG]
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Steve!!

    And Thanks for the Point !!

    Bear
    Thanks Gary---And for the Point !!

    Yup---New Smoker's working Great !!

    Bear
    Thank You Adam!!  And for the Point !!

    LOL---I hate Frozen Hams!!----Gotta Heat 'em up & put some smoke on 'em!![​IMG]

    Bear
     
  15. bear that great looking ham there.[​IMG]

    dannylang
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Gary, but I've seen the Awesome Stuff you turn out on that Machine of Yours!!

    Bear
    Thank You Jill !!

    Glad You Like It !!

    Bear
     
    catfish1st likes this.
  17. Great post as usual, Bear. I have been thinking about a nice ham all week. The wife asked me what I was gonna do this weekend and I told her "Bear talked me into doing a double smoked ham" Off to the store I go.
     
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very, very nice smoke Bear ! That looks awesome.... Great price Mrs. Bear found too ! Thumbs Up
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Kurt !!

    Bear
    Thank You!!

    Bear
    Thank You!!

    Bear

    And Thank You Guys for the Points.

    Bear
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Danny!!

    And Thanks for the Point!!

    Bear
    LOL---Thanks Hamrhead!!

    I'll take the blame!

    Bear
     

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