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Double Smoked Ham (Bear Style) - Page 7

post #121 of 130

Just wanted to drop in and say i used your step-by-step yesterday for my first double smoked ham and my family loved it, what a treat. One of my 6 year old twins and his 12 year old sister tore into it like a Christmas present. I have learned so much from following these and wanted to thank you again for the time and effort you put into sharing these with us.

post #122 of 130

Nice Job Billy Boy    points1.png

 

 

Gary

post #123 of 130
Thread Starter 
Quote:
Originally Posted by BillyBoy402 View Post
 

Just wanted to drop in and say i used your step-by-step yesterday for my first double smoked ham and my family loved it, what a treat. One of my 6 year old twins and his 12 year old sister tore into it like a Christmas present. I have learned so much from following these and wanted to thank you again for the time and effort you put into sharing these with us.

 

Thank You Billy!!

That makes my day---It's always nice to be Appreciated.

And I'm glad you All like my Step by Steps!!

 

Bear

post #124 of 130

Good job Billy, very nice.

Dang, I sure do love that ham.

I know exactly how your kids felt.

 

     Ed

post #125 of 130

Just tried a ham this weekend using your guide and turned out fantastic! Thanks for the great step-by-step

post #126 of 130
Thread Starter 
Quote:
Originally Posted by Adam15 View Post
 

Just tried a ham this weekend using your guide and turned out fantastic! Thanks for the great step-by-step


That's Great Adam!!

 

That's the only Ham we eat here any more. :drool

 

Glad you liked it !!

 

 

Bear

post #127 of 130
I love Bear's double smoked ham and it's the only we do one anymore. One question: we do our Thanksging on Sunday but due to lack of smoker space, I need to do the ham Saturday. Should I just pull it out of the fridge on Sunday and bring it to room temp or is it better to slowly heat it back up to an IT of 145? Thanks.
post #128 of 130
Thread Starter 
Quote:
Originally Posted by Jetsknicks1 View Post

I love Bear's double smoked ham and it's the only we do one anymore. One question: we do our Thanksging on Sunday but due to lack of smoker space, I need to do the ham Saturday. Should I just pull it out of the fridge on Sunday and bring it to room temp or is it better to slowly heat it back up to an IT of 145? Thanks.


Thank You!!!

Glad you like it.

 

I would Heat it up in the oven, just the way you would have if you just bought it fully smoked, and I would cover it good with foil for the last hour or so, to limit the hardening of the Bark.

 

 

Bear

post #129 of 130

@Bearcarver

I made this recipe without a glaze at the end with a Hickory pre-smoked uncooked ham.  One row of Todd's Hickory pellets in the AMNPS lasted four hours then another three and a half w/o smoke to get to 145*F IT.  Great ham bone with Northern or your favorite beans.   So simple and so good. 

-Kurt

post #130 of 130
Thread Starter 
Quote:
Originally Posted by Dr K View Post
 

@Bearcarver

I made this recipe without a glaze at the end with a Hickory pre-smoked uncooked ham.  One row of Todd's Hickory pellets in the AMNPS lasted four hours then another three and a half w/o smoke to get to 145*F IT.  Great ham bone with Northern or your favorite beans.   So simple and so good. 

-Kurt


Sounds Great, Kurt !!

That's the kind of things I like to do.----Simple & Tasty!

 

Double Smoked Hams are just That.

 

Bear

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