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Easter Ham. Can a Bearcarver and a Smoking Forum Improve Your Life?

post #1 of 13
Thread Starter 

I and many others have made Bearcarver's Double Smoked Ham. It has become one of those recipes we use for special occasions and I look forward to it. We all have those recipes that we relate to a good time with friends and family. Bear's recipe has become one of those recipes to me. It has improved my life.

 

SMF has also made smoking and sausage making enjoyable and fun to me. Again, my life is better.

 

So thanks to everyone on the forums, particularly Bearcarver.

 

Bearcarver's original post is at:

 

http://www.smokingmeatforums.com/t/141903/double-smoked-hams-times-4-step-by-step

 

I followed it pretty closely with some minor changes to suit my needs.

 

I got a butt portion of ham on sale. I cut the thickest portions of fat off and set them aside. I slit a 1/4 inch deep diamond pattern in the ham and put it in the fridge, uncovered, overnight.

 

I put it in the Bradley at 150 F with a mixture of cherry and apple pucks. I put a tray on the rack beneath the ham and put the trimmed fat on the rack above the ham.

 

 

While it was smoking I made Bear's glaze as I had a buddy coming who really likes a maple glaze. I kicked it up with the zest of an orange and the juice from an orange. So, the final glaze recipe was:

 

Brown Sugar-------------------------1/2 Cup
Maple Syrup--------------------------1/3 Cup
Ground Mustard-----------------------1/2 tsp
Ground Cinnamon---------------------1/4 tsp
Ground Ginger------------------------1/8 tsp
Ground Cloves------------------------1/8 tsp
Ground Nutmeg-----------------------1/8 tsp

The zest and juice of one orange

 

Unlike Bearcarver, I didn't microwave it, I simmered it for about 5 minutes to thicken it and get the flavour out of the orange zest.

 

 

 

 

Here is the temperature profile of the smoke:

 

LEAD Technologies Inc. V1.01

I put some glaze on at about 5 pm and 5:20.

 

 

 

At about 5:45 I put the ham in a 350 F as my Bradley wouldn't go over about 230 F. It reached an internal temperature of 140 F. I took it out and put it under foil for 10 minutes.

 

 

 

 

 

 

I carved it up and served it with scalloped potatoes, copper penny carrots and green salad.

 

 

 

 

 

 

 

 

Of course you need dessert. My friend brought a store bought layer cake and I made a Grand Marnier Custard Pie.

 

 

Thanks again to all of you who have taught me so much and a special thanks to Bearcarver.

 

Disco

post #2 of 13
Thats a great looking Ham and meal Disco!

A great tribute to Bear! I lurked for several years and it was Bears posts that made me sign up to SMF.

Nice smoke!

POINTS!
post #3 of 13
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Thats a great looking Ham and meal Disco!

A great tribute to Bear! I lurked for several years and it was Bears posts that made me sign up to SMF.

Nice smoke!

POINTS!

Thanks, Case! Bearcarver's Double Smoked Ham deserves Kudos!

 

Disco

post #4 of 13

That is a beautiful ham Disco.

 

I too have learned a lot and still am learning from Bear.

post #5 of 13
Looks outstanding, Disco! The entire meal looks delicious! And I share your views on these forums...I learn a new recipe or a new technique just about every time I log in here.

Red
post #6 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

That is a beautiful ham Disco.

 

I too have learned a lot and still am learning from Bear.

Thanks, Adam.

 

Quote:
Originally Posted by SeenRed View Post

Looks outstanding, Disco! The entire meal looks delicious! And I share your views on these forums...I learn a new recipe or a new technique just about every time I log in here.

Red

Thanks, Red. I know. My to do list is so long I may have to start prioritizing!

 

Disco

post #7 of 13
Isn't Canadian Easter in October?
Great looking meal in any case! Love to hear more about the GM custard pie.
post #8 of 13

Awesome Thread, Disco!!:drool-------------------:points:

 

Also Thank You and Others for the Kind Words!!

 

I enjoy all of the posts from all of you guys too!!Thumbs Up

 

Keep up the Good Work---Disco & the rest of you Great Friends!

 

 

Bear

post #9 of 13
Nice ham Disco.

Picture #6 especially... stock photo grade.
post #10 of 13
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Isn't Canadian Easter in October?
Great looking meal in any case! Love to hear more about the GM custard pie.

 

Har! We changed it to the spring so the kids wouldn't have to look for their Easter eggs in the snow. Do you want the recipe? If so, I will do a separate post in recipes.

Quote:
Originally Posted by atomicsmoke View Post

Nice ham Disco.

Picture #6 especially... stock photo grade.

 

Thanks, atomicsmoke! I'm blushing!

Quote:
Originally Posted by Bearcarver View Post
 

Awesome Thread, Disco!!:drool-------------------:points:

 

Also Thank You and Others for the Kind Words!!

 

I enjoy all of the posts from all of you guys too!!Thumbs Up

 

Keep up the Good Work---Disco & the rest of you Great Friends!

 

 

Bear

Thanks, Bear! As I said, the double smoked ham has become a special occasion staple at Passing Wind Estates! Thanks again.

 

Disco

post #11 of 13
Nice looking ham and meal! And thanks to Bear and you for sharing.icon14.gif
post #12 of 13

Well done Disco! Great looking food! I like the home made desert, kudos to you for doing it all from scratch.

post #13 of 13
Thread Starter 
Quote:
Originally Posted by b-one View Post

Nice looking ham and meal! And thanks to Bear and you for sharing.icon14.gif

 

Thanks, b-one.

Quote:
Originally Posted by Bladebuilder View Post
 

Well done Disco! Great looking food! I like the home made desert, kudos to you for doing it all from scratch.

Thanks, Bladebuilder. I do prefer home made food over prepared!

 

Disco

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