Easter Ham. Can a Bearcarver and a Smoking Forum Improve Your Life?

Discussion in 'Pork' started by disco, Apr 7, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I and many others have made Bearcarver's Double Smoked Ham. It has become one of those recipes we use for special occasions and I look forward to it. We all have those recipes that we relate to a good time with friends and family. Bear's recipe has become one of those recipes to me. It has improved my life.

    SMF has also made smoking and sausage making enjoyable and fun to me. Again, my life is better.

    So thanks to everyone on the forums, particularly Bearcarver.

    Bearcarver's original post is at:


    I followed it pretty closely with some minor changes to suit my needs.

    I got a butt portion of ham on sale. I cut the thickest portions of fat off and set them aside. I slit a 1/4 inch deep diamond pattern in the ham and put it in the fridge, uncovered, overnight.

    I put it in the Bradley at 150 F with a mixture of cherry and apple pucks. I put a tray on the rack beneath the ham and put the trimmed fat on the rack above the ham.

    While it was smoking I made Bear's glaze as I had a buddy coming who really likes a maple glaze. I kicked it up with the zest of an orange and the juice from an orange. So, the final glaze recipe was:

    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

    The zest and juice of one orange

    Unlike Bearcarver, I didn't microwave it, I simmered it for about 5 minutes to thicken it and get the flavour out of the orange zest.

    Here is the temperature profile of the smoke:

    I put some glaze on at about 5 pm and 5:20.

    At about 5:45 I put the ham in a 350 F as my Bradley wouldn't go over about 230 F. It reached an internal temperature of 140 F. I took it out and put it under foil for 10 minutes.

    I carved it up and served it with scalloped potatoes, copper penny carrots and green salad.

    Of course you need dessert. My friend brought a store bought layer cake and I made a Grand Marnier Custard Pie.

    Thanks again to all of you who have taught me so much and a special thanks to Bearcarver.

    Last edited: Apr 7, 2015
    bearcarver and dirtsailor2003 like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thats a great looking Ham and meal Disco!

    A great tribute to Bear! I lurked for several years and it was Bears posts that made me sign up to SMF.

    Nice smoke!

  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case! Bearcarver's Double Smoked Ham deserves Kudos!

  4. c farmer

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

    That is a beautiful ham Disco.

    I too have learned a lot and still am learning from Bear.
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks outstanding, Disco! The entire meal looks delicious! And I share your views on these forums...I learn a new recipe or a new technique just about every time I log in here.

  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam.
    Thanks, Red. I know. My to do list is so long I may have to start prioritizing!

  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Isn't Canadian Easter in October?
    Great looking meal in any case! Love to hear more about the GM custard pie.
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Thread, Disco!![​IMG]-------------------[​IMG]

    Also Thank You and Others for the Kind Words!!

    I enjoy all of the posts from all of you guys too!![​IMG]

    Keep up the Good Work---Disco & the rest of you Great Friends!

  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Nice ham Disco.

    Picture #6 especially... stock photo grade.
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! We changed it to the spring so the kids wouldn't have to look for their Easter eggs in the snow. Do you want the recipe? If so, I will do a separate post in recipes.
    Thanks, atomicsmoke! I'm blushing!
    Thanks, Bear! As I said, the double smoked ham has become a special occasion staple at Passing Wind Estates! Thanks again.

  11. b-one

    b-one Smoking Guru OTBS Member

    Nice looking ham and meal! And thanks to Bear and you for sharing.Thumbs Up
  12. Well done Disco! Great looking food! I like the home made desert, kudos to you for doing it all from scratch.
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, b-one.
    Thanks, Bladebuilder. I do prefer home made food over prepared!


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