Double Smoked Ham (Bear Style)

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I just read on MSN that the global hickory wood shortage is directly attributable to you, Bear. You use it 95% of the time which has resulted in there being only 5% left...
Too funny!  Your like me DaRicksta!  We're one of the five out of four people that have problems with fractions and statistics, but I'm 95% sure I'm wrong most of the time.

-Kurt
 
Done. I'm not sure why I didn't get the color that Bear gets, maybe I made my cuts too deep. I was a bit worried at the first couple slices because they were a bit dry but as I got down into the ham, it was really moist, overall I'm very happy with the results. The wife and I need yo go out for a bit so we won't get to sit Down to dinner until later, I'm looking forward to some ham gravy with mashed potatoes.

Thanks for the help Bear.:yahoo:
 
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I just read on MSN that the global hickory wood shortage is directly attributable to you, Bear. You use it 95% of the time which has resulted in there being only 5% left...
LOL----However my smoke only comes from Hickory Dust turned into Pellets, and that comes from the parts of the tree that are good for construction or furniture. I used to use a lot more Pine than Hickory, in my 400 to 600 pound Bears.

Bear
Done. I'm not sure why I didn't get the color that Bear gets, maybe I made my cuts too deep. I was a bit worried at the first couple slices because they were a bit dry but as I got down into the ham, it was really moist, overall I'm very happy with the results. The wife and I need yo go out for a bit so we won't get to sit Down to dinner until later, I'm looking forward to some ham gravy with mashed potatoes.

Thanks for the help Bear.
yahoo.gif
Looks Great, Jets!!!
drool.gif
 Points.

Your cuts might have been a little deep, but that shouldn't hurt much.

The color might be my Hickory Smoke as opposed to your Apple.

You'll Love it---Guaranteed!!!
icon14.gif


Bear
 
LOL----However my smoke only comes from Hickory Dust turned into Pellets, and that comes from the parts of the tree that are good for construction or furniture. I used to use a lot more Pine than Hickory, in my 400 to 600 pound Bears.

Bear

Looks Great, Jets!!!:drool  Points.
Your cuts might have been a little deep, but that shouldn't hurt much.
The color might be my Hickory Smoke as opposed to your Apple.

You'll Love it---Guaranteed!!!Thumbs Up

Bear
Thanks Bear and thanks for the points. I think you're right about the cuts, oh well I'll know for next time. It did come out nice and juicy on the inside and I look foward to the next one.
 
Thanks Bear and thanks for the points. I think you're right about the cuts, oh well I'll know for next time. It did come out nice and juicy on the inside and I look foward to the next one.
I should put that in my Step by Step:

When I score through fat, I just go through the fat to slightly into the meat.

However if I trim the fat off (like on these Hams), I never go deeper than 1/2", and I try to make the cuts across the slope (so the juices get caught in the cuts), not up & down.

Bear
 
 
LOL----However my smoke only comes from Hickory Dust turned into Pellets, and that comes from the parts of the tree that are good for construction or furniture. I used to use a lot more Pine than Hickory, in my 400 to 600 pound Bears.

Bear

Looks Great, Jets!!!
drool.gif
 Points.

Your cuts might have been a little deep, but that shouldn't hurt much.

The color might be my Hickory Smoke as opposed to your Apple.

You'll Love it---Guaranteed!!!
icon14.gif


Bear
I wouldn't have hickory furniture in my house. The smell alone would drive me so crazy hungry I'd just turn it all into chips or Dust and use it in my smoker.
 
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Too funny!  Your like me DaRicksta!  We're one of the five out of four people that have problems with fractions and statistics, but I'm 95% sure I'm wrong most of the time.

-Kurt
One out of the five out of the four? Kurt, how do I figure that out statistically unless you tell me which of us is the one out of the five our of four people and how do I build a fraction out of five divided by four over one and then calculate how much of it would be correct 5% of the time? I was a music major in college and AP English in high school for cryin' out loud!
 
I should put that in my Step by Step:
When I score through fat, I just go through the fat to slightly into the meat.
However if I trim the fat off (like on these Hams), I never go deeper than 1/2", and I try to make the cuts across the slope (so the juices get caught in the cuts), not up & down.


Bear
The cuts being a little too deep and the lack of color are really my only complaints. I liked the result and even more importantly, Mrs JK loved it which gives me free rein to try something new. :banana_smiley:
 
The cuts being a little too deep and the lack of color are really my only complaints. I liked the result and even more importantly, Mrs JK loved it which gives me free rein to try something new.
banana_smiley.gif
The color could get better using Hickory, but when it comes to a smoked Ham, I wouldn't worry too much about the dark color, because often on a Ham the dark color comes with a pretty tough outer skin.

Bear
 
The cuts being a little too deep and the lack of color are really my only complaints. I liked the result and even more importantly, Mrs JK loved it which gives me free rein to try something new.
banana_smiley.gif
Does Mrs. JK usually liked smoked meats? My wife loves when I do a great job at pork ribs or beef brisket but otherwise she's not a huge fan of smoked foods.
 
Does Mrs. JK usually liked smoked meats? My wife loves when I do a great job at pork ribs or beef brisket but otherwise she's not a huge fan of smoked foods.
I bought this about 3 months ago, before that I had one that was hand built from scrap by a couple of my buddies. I loved that smoker because of the thought behind it but it was very hard to control and was much more miss than hit so Mrs JK was not a fan, at all.
The Char Broil is much easier to control and so far we've done ribs, turkey, pork loins, fatties and ham and she's absolutely loved everything :yahoo:. She wants me to do a brisket next so I'm sure I'll be here looking for advice Thumbs Up
 
The color could get better using Hickory, but when it comes to a smoked Ham, I wouldn't worry too much about the dark color, because often on a Ham the dark color comes with a pretty tough outer skin.


Bear
It came out tasting great, thanks to your step by step buddy.
 
I bought this about 3 months ago, before that I had one that was hand built from scrap by a couple of my buddies. I loved that smoker because of the thought behind it but it was very hard to control and was much more miss than hit so Mrs JK was not a fan, at all.
The Char Broil is much easier to control and so far we've done ribs, turkey, pork loins, fatties and ham and she's absolutely loved everything
yahoo.gif
. She wants me to do a brisket next so I'm sure I'll be here looking for advice
icon14.gif
SMF is the right place to get that advice. For brisket, the dry rub is important, even if you use just salt and pepper. Foiling meat is a matter of debate here. This year I've resolved not to foil either pork ribs or briskets. Once you learn what works for you, you'll be turning out briskets that is better than at least any franchise BBQ restaurant like Dickey's and Famous Dave's.
 
I was just printing this out, so I can follow it again on Easter Sunday (3 Days away).

So I figured I should Bump it up for anybody who wants an Awesome Tasting Cheap Ham for Easter. 
drool.gif


There is Nothing like a Double Smoked Ham, and this year mine is going to cost me 79 Cents per pound !!! 
icon14.gif


Bear
 
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I am doing one Sunday as well.

I'll let you all know how I do with it.

I tried once before and it only came out ok.

It was my own fault.

I, as usual didn't allow enough time.

You can bet your booties I will this time.

Keep on smokin'                            Ed
 
 
I am doing one Sunday as well.

I'll let you all know how I do with it.

I tried once before and it only came out ok.

It was my own fault.

I, as usual didn't allow enough time.

You can bet your booties I will this time.

Keep on smokin'                            Ed
That's Great, Ed !!

Never good to hurry too much.

Bear
 
Thanks for bumping this! Great method and idea!

On Sunday, I'm going to do a blend of this recipe and this guy's: (http://howtobbqright.com/smokeaholidayham.html)

I have a WSM, so I think I'll trim some fat, top rack it w/ the holes, go hickory and apple, and do the pineapple glaze and wrap.
Thanks EJ !!

I try to bump this up around the Ham Eating holidays---For last minute Ham Lovers.

However I would choose these over long term Ham smoking too---Cheap, Easy & Awesome. (LOL----That doesn't sound good, but I am talking about a "HAM" !!!)

Bear
 
 
I was just printing this out, so I can follow it again on Easter Sunday (3 Days away).

So I figured I should Bump it up for anybody who wants an Awesome Tasting Cheap Ham for Easter. 
drool.gif


There is Nothing like a Double Smoked Ham, and this year mine is going to cost me 79 Cents per pound !!! 
icon14.gif


Bear
Thanks for the bump Bear!
points.gif


I have been wanting to try the double smoke and had forgotten about it till now.
icon_redface.gif
 
Thanks for the bump Bear! :points:

I have been wanting to try the double smoke and had forgotten about it till now.:icon_redface:
All I can say about Bear's step by step is do it! :biggrin: I've used it twice on two different types of ham and they both came out awesome. Thumbs Up:
 
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