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Another Double Smoked Ham

post #1 of 8
Thread Starter 

Hey all,


I was asked by my mother in law to bring a ham to supper tonight.  I gladly obliged.


I stopped at the local butcher shop/grocery store, the've been the same little building probably for the last 60 years.  I love that place.


I grabbed a 10# bone in ham for 2.59/lb.  I'm going to re-smoke it over some cherry.


DSCF4957 (Medium).JPG


I love it, it comes wrapped in butcher paper and twine.  I scored the ham and managed to squeeze it into my mini uds.

I have electrified the UDS with a couple of coils from an electric range, an old Omron E5C controller and a solid state relay.  I love my junk pile.


DSCF4943 (Medium).JPG


The temperature turned cold today -8 Canadian during the day today (17 American).  With the coils on 120 V, they draw 8.3 amps total for the pair, that's almost 1000 watts.  After putting the ham on, I found that it couldn't get to temperature... panic mode.


I have a split plug in the front of the house for the block heaters, so I found 240V pretty quick with two extension cords.  I patched into there and quickly melted wires... started over with only one coil.. the two were making over 4000 watts in a 15 gallon drum!.  One coil pulls 8.4 amps at 240V, 2016 watts.  This worked very well.  I have a coffee can on the coil which I drop cherry chunks into.  My neighbour mills flooring and moulding and gave me a few pieces of scrap unfinished cherry!


DSCF4962 (Medium).JPG


The Omron on the left is controlling the smoker temp.  It says Celcius, but I changed it internally to F.  The Watlow on the right is probing the ham.


DSCF4971 (Medium).JPG


Here's the ham prior to putting the maple syrup / brown sugar glaze on it.



DSCF4970 (Medium).JPG



That's where I'm at now, I will get more pics as it progresses.  I already cut a chunk off for a taste, and it's amazing.



This is an addiction.


I could never have done this without SMF!


Any questions, please ask away.


post #2 of 8

Looks good!!! How are you going to glaze it?

post #3 of 8
Thread Starter 
Originally Posted by realtorterry View Post

Looks good!!! How are you going to glaze it?


Realtorterry:  I'm brushing the mix of brown sugar, maple syrup, and spices over the top of the ham



Right now it's 16:40 and has an IT of 140f.

It has been going steady at 225-230 since around noon.


DSCF4974 (Medium).JPG






post #4 of 8


Well if your ham is at 140° internal then you are done after all all you are doingis re-heating.

post #5 of 8
Thread Starter 

I pulled the ham when it was time to leave.  It reached 143 by 17:15.  The glaze caramelized nicely, and the skin on the top was just like eating candy.


It got rave reviews from everyone.  There was even some leftovers I took home for sandwiches and breakfast.


I left some meat on the bone and stuck it in the freezer for soup or beans.


Sorry all, no bear-view.




post #6 of 8

Nice job Dan!

post #7 of 8

That's why we do it.  Easy and delicious

post #8 of 8


 I love double smoked HAM.

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