Another Double Smoked Ham

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danvan

Newbie
Original poster
Nov 9, 2011
15
10
Williamsburg, Ontario
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.

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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.

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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!

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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.

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

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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.

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

DanVan
 
PIG<PIG<PIG<PIG<PIG <PIG<PIG<HAM AND MORE PIG!!!!

 I love double smoked HAM.
 
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