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:
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
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.
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:
Thanks for looking!
Edited by Bearcarver - 4/24/14 at 10:48am