I've been paying a small fortune for Double Smoked Hams for the last 20 years, so I finally decided to save a few bucks, and see how it goes. I think last year's was about 17 pounds for about $55 !!! Giant had Fully cooked & smoked Shank End Hams for 79¢ per pound, so I got two of them, about 11 pounds each. I cut the little bit of skin off the top, and some of the fat (should have cut more fat off). I set my MES 40 to 200˚, and put both of the Hams in it's own foil pan, supported on their own little wire drying rack. Then I filled my AMNS with Hickory dust, and we're off to the slow motion races. Meanwhile I mixed up two different glazes for a test: Glaze #1 1/2 C of Brown Sugar 1/3 C of Maple Syrup 1/2 tsp of ground mustard 1/8 tsp of ground cinnamon 1/8 tsp of ground ginger 1/8 tsp of ground cloves Dash of ground nutmeg Glaze #2 1/2 C of Honey 1/4 C of Balsamic Vinegar 1 tsp of cider vinegar 1 tsp of Worcestershire Sauce 1/2 tsp of garlic powder 1/4 tsp of ground ginger 1/4 tsp of allspice After 7 hours, the internal temps were identical at 122˚. I poured half of Glaze #1 on Ham # 1, and half of Glaze #2 on Ham #2 at 4:30 PM, and changed my heat from 200˚ to 270˚. At 5 PM I did the same thing with the other half of the Glaze. At 5:20 PM I pulled the Hams at 135˚ internal temp (label said you could eat it cold, or heat to 130˚). Let Ham rest and take pictures. BTW: Everyone agrees---Glaze #1 is the best of the two. Bear Twin Hams, smoked & fully cooked: Nearly 22 pounds of Ham for $17: Bear's Eye View through my MES 40 Door: View with door open: 35 MPH winds being blocked: Eat your heart out Dolly! Just a bit of each sliced for Me & the Mrs: My plate-----Made two trips, so I had room for veggies on my plate: Closer Look: Thanks for looking!