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Double Smoked Ham (Bear Style) - Page 7

post #121 of 141

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 141

Nice Job Billy Boy    points1.png

 

 

Gary

post #123 of 141
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 141

Good job Billy, very nice.

Dang, I sure do love that ham.

I know exactly how your kids felt.

 

     Ed

post #125 of 141

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

post #126 of 141
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 141
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 141
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 141

@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 141
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

post #131 of 141
Last Christmas we smoked a store-bought ham similar to the one you had. We did a mustard glaze and spices rub. When the ham was done, it tasted delicious, but it was SO salty it was nearly inedible. Our rub did not have much salt in it, so did the smoking intensify the saltiness or did we just buy a bum ham? We're wary of doing another one this year...
post #132 of 141
Thread Starter 
Quote:
Originally Posted by engelsal View Post

Last Christmas we smoked a store-bought ham similar to the one you had. We did a mustard glaze and spices rub. When the ham was done, it tasted delicious, but it was SO salty it was nearly inedible. Our rub did not have much salt in it, so did the smoking intensify the saltiness or did we just buy a bum ham? We're wary of doing another one this year...


Hmmm, I never did a Mustard & Spices rub glaze, but it wouldn't take much sodium to throw the flavor over the line of too salty, because some Hams could be near the limit of salt in the brine they used.

I never had that problem, but I don't add anything to my glaze that contains any sodium.

I wouldn't be wary of Double Smoking another one---Just make sure you don't add any salt or sodium at all to what is already there.

I have never had one that was already too salty before I started, or after.

 

The only way Smoking could intensify the salt flavor would be if you cooked it so long that you cooked a lot of the water out, because if a lot of water leaves, the salt stays, raising the percent of salt per pound. But I seriously don't believe you did that---It would have made the Ham very dry.

 

Hope that helps.

 

Bear

post #133 of 141

I am a newbie and trying your recipe today. New to the AMNPS but will give it a try.I have a MES 40 and noticed that your MES was fairly clean on the inside.How often do you clean it and with what,The book says to clean it after every use.

post #134 of 141
Christmas ham thanks to your step by step. Appreciate the easy guides for everything!
post #135 of 141
I have my Bear style double smoked spiral cut ham in the smoker. It's been in there since 11AM. Guests will be here for dinner tonight. I am looking forward to it. Thanks for posting the glaze recipe.
post #136 of 141
It's been a while since I have been here but decided to give this double smoke ham a go today. I followed Bears directions except I used the glaze packet that cam with the ham. It turned out better than I expected. Thank you Bear for this great step by step instruction.

There wasn't enough fat on this particular cut so I added some bacon to the top pan.

Just before the glaze

Added the glaze but it was so cold outside it solidified. This is the finished product


By far the best ham I have ever had!
post #137 of 141
Thread Starter 
Quote:
Originally Posted by 84bob View Post
 

I am a newbie and trying your recipe today. New to the AMNPS but will give it a try.I have a MES 40 and noticed that your MES was fairly clean on the inside.How often do you clean it and with what,The book says to clean it after every use.

 

Thank You Bob!!

The MES in the picture is pretty new---That's why it wasn't black inside yet.

Mrs Bear washes the Grill Racks after every use, if meat will touch them.

I clean the glass in the door before each Smoke, Wash my bottom pan & water pan after the foil gets really bad, and put new foil on them.

I always check the walls & ceiling inside for anything loose that could fall on my food. If any is loose, I rub it with a Rag or brush until it falls off, before I put the clean racks & food in.

 

I also clean on & around the two sensors on the back wall occasionally.

 

Don't listen to everything it says in that book----The writer probably never even used an MES.

 

Bear

post #138 of 141
Thread Starter 
Quote:
Originally Posted by Sev- View Post

Christmas ham thanks to your step by step. Appreciate the easy guides for everything!
 

Thank You Sev- !!

Glad you like my Step by Steps!

Your Ham looks Great !!

 

Bear

post #139 of 141
Thread Starter 
Quote:
Originally Posted by Bob95065 View Post

I have my Bear style double smoked spiral cut ham in the smoker. It's been in there since 11AM. Guests will be here for dinner tonight. I am looking forward to it. Thanks for posting the glaze recipe.

Thanks Bob!!

Glad you like it !

 

Bear

 

Quote:
Originally Posted by Inferno12 View Post

It's been a while since I have been here but decided to give this double smoke ham a go today. I followed Bears directions except I used the glaze packet that cam with the ham. It turned out better than I expected. Thank you Bear for this great step by step instruction.

There wasn't enough fat on this particular cut so I added some bacon to the top pan.

Just before the glaze

Added the glaze but it was so cold outside it solidified. This is the finished product

By far the best ham I have ever had!

 

Thank You Sir!!

Looks Great !!

Nice Job!

 

Bear

post #140 of 141

:points:Bear, just want to say I did a shank ham as you did with the basting pan on top. Turned out great. Self basting. You are the man. lol Thanks for your post. I don't know how to give you points but I would give 5 for that idea.

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