Last weekend was Canadian Thanksgiving. We went nontraditional and had a double smoked ham. This is one of the first thing I made when I first found this forum and I would really like to thank Bearcarver for his step by step:
They had butt portions on sale for a reasonable price leading up to Thanksgiving.
I cut a diamond pattern 1/4 inch thick on the skin side.
I put it in the smoker at 190 F over apple smoke at 9 am.
At 3 pm I turned the temperature up to 210 F, and at 4:30 PM the internal temperature was 132 F
I took the ham out of the smoker and brushed a glaze over it.
The glaze is my own Passing Wind Estate Maple Glaze:
3/8 cup maple syrup
1 tablespoon soy sauce
1 tablespoon packed brown sugar
4 teaspoons ketchup
1/2 tablespoon cider vinegar
1/2 tablespoon Worcestershire Sauce
1 clove garlic finely chopped
1 1/2 teaspoon Dijon
1/4 teaspoon salt
Bring to boil and simmer for 15 minutes. May be stored for a couple of weeks in refrigerator.
I put it back in the smoker for 1/2 hour. I then gave it another layer of glaze and back in the smoker for another 1/2 hour.
I took it out, let it rest for 15 minutes under foil and carved and served it with Scalloped Potatoes, cucumbers in seasoned yogurt and coleslaw. For dessert, pumpkin squares. Everyone really enjoyed it.
Double smoked hams have become a special occasion meal around here. Thanks, Bear.
Here is a video I made of the smoke.