Another “FREE” Double Smoked Ham
I’ve had Spiral Sliced Ham at Family Christmas parties, and at a Wedding Reception, and they were all so bad, I swore I’d never do one myself.
So I made one last August & it was Awesome!!
Here's that one: Double Smoked Spiral Sliced Ham
Then I made another one awhile ago, but instead of using my Glaze, I used the packet that came with the Ham, and it really Sucked!! The Ham was good, but the Glaze Sucked!
So Mrs Bear got another one FREE with points from Weis Market. It weighed in at 9.98 Lbs.
This time I’ll not be taking any chances—I’ll be using my own Glaze!
So since it was so lean, it didn’t have any fat to trim off for my “Holey Pan Fat Drip Basting Trick”, so I told Mrs Bear to pick up Some Cheap Bacon Ends.
Prepping:
So I took an 8” X 8” foil pan, and punched a bunch of holes in the bottom, and stacked about 3/4 of a pound of Bacon in it. Then I put another pan under it, covered it with saran wrap, and put it in the fridge for the next day’s Smoke.
Then since all but the top of the Ham was already sliced, I only made my criss-cross cuts in the top portion for the drippings to enter the Ham.
Then I covered the Ham & into the Fridge it went.
I also made the following Glaze, to pour over the Bacon, so it can drip on the Ham near the end of the Smoke.
Glaze:
Brown Sugar————1/2 Cup
Maple Syrup———— 1/2 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
Heat in Microwave, and stir well just before applying.
Smoking (Day #2):
9:00 AM——-Preheat MES to 220°, and Fill 2+ Rows of AMNPS with Hickory Pellets, and light one end.
10:00 AM——Put Pan with Ham on Rack #4, and AMNPS on right end of bottom rack, and pull Dumper out 3” & rotate 180°.
10:30 AM——Reset Heat to 230°. Smoker Temp cycling between 214° and 228°.
11:30 AM——Put Fat Dripping Basting Pan on Rack #2, with Bacon in it, and sterilize & insert probe in Ham.11:30 AM——64° IT (Light Medium Smoke)
Noon————-82° IT
12:30 PM——97° IT
1:00 PM——-108° IT
1:30 PM——-118° IT (Medium Smoke)
2:00 PM——-127° IT----Pour Glaze on top of Bacon in Drip Tray.
2:30 PM——-135° IT (Light Medium Smoke)
3:00 PM——-142° IT (No Smoke—Burned Out)
3:15 PM——-146° IT——Remove Ham to Kitchen. Kill Smoker.
3:30 PM——-Slice just enough for Supper.
Add Some of the leftover Bacon & a couple of Zucchini slices, and Eat Supper.
After Supper I cut the rest up, put the nicest slices in Vac Packs for freezing, and a pack of nice slices for Bear Jr.
I kept the small pieces from around the bone & from the top that wasn’t Spiral cut for our first couple meals & a couple Sammies & Breakfasts.
NOTE: This Ham was just as good as my regular Hams that I have Double Smoked, that weren’t Spiral Sliced. The only thing different was I had to buy a little Cheap Bacon Ends for my Drippings Pan, because it didn’t have it’s own Fat to use.
This Thread is long enough, so I'll have to show some Sammies in another Post.
Enjoy the Pics,
Bear
"FREE" Fancy Wrapped Spiral Sliced Ham:
This is showing the regular price for this Free Ham, @ 9.98 LBs:
On a rack, so it doesn't lay in it's juices, and smoke can get to the bottom of Ham:
Two rows of Hickory Pellets, lit on one end:
Getting AMNPS Smoking on a Beautiful Day (for a change):
We're Off & Running:
Nice Medium Smoke coming out the Vent:
All Done!!
Bear View:
Bacon Ends are Spent:
Sliced some quick for Supper:
Gonna be a lot of Leftovers:
Bear's First Helping, with Fried Zucchini & some Spent Bacon on the side:
I’ve had Spiral Sliced Ham at Family Christmas parties, and at a Wedding Reception, and they were all so bad, I swore I’d never do one myself.
So I made one last August & it was Awesome!!
Here's that one: Double Smoked Spiral Sliced Ham
Then I made another one awhile ago, but instead of using my Glaze, I used the packet that came with the Ham, and it really Sucked!! The Ham was good, but the Glaze Sucked!
So Mrs Bear got another one FREE with points from Weis Market. It weighed in at 9.98 Lbs.
This time I’ll not be taking any chances—I’ll be using my own Glaze!
So since it was so lean, it didn’t have any fat to trim off for my “Holey Pan Fat Drip Basting Trick”, so I told Mrs Bear to pick up Some Cheap Bacon Ends.
Prepping:
So I took an 8” X 8” foil pan, and punched a bunch of holes in the bottom, and stacked about 3/4 of a pound of Bacon in it. Then I put another pan under it, covered it with saran wrap, and put it in the fridge for the next day’s Smoke.
Then since all but the top of the Ham was already sliced, I only made my criss-cross cuts in the top portion for the drippings to enter the Ham.
Then I covered the Ham & into the Fridge it went.
I also made the following Glaze, to pour over the Bacon, so it can drip on the Ham near the end of the Smoke.
Glaze:
Brown Sugar————1/2 Cup
Maple Syrup———— 1/2 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
Heat in Microwave, and stir well just before applying.
Smoking (Day #2):
9:00 AM——-Preheat MES to 220°, and Fill 2+ Rows of AMNPS with Hickory Pellets, and light one end.
10:00 AM——Put Pan with Ham on Rack #4, and AMNPS on right end of bottom rack, and pull Dumper out 3” & rotate 180°.
10:30 AM——Reset Heat to 230°. Smoker Temp cycling between 214° and 228°.
11:30 AM——Put Fat Dripping Basting Pan on Rack #2, with Bacon in it, and sterilize & insert probe in Ham.11:30 AM——64° IT (Light Medium Smoke)
Noon————-82° IT
12:30 PM——97° IT
1:00 PM——-108° IT
1:30 PM——-118° IT (Medium Smoke)
2:00 PM——-127° IT----Pour Glaze on top of Bacon in Drip Tray.
2:30 PM——-135° IT (Light Medium Smoke)
3:00 PM——-142° IT (No Smoke—Burned Out)
3:15 PM——-146° IT——Remove Ham to Kitchen. Kill Smoker.
3:30 PM——-Slice just enough for Supper.
Add Some of the leftover Bacon & a couple of Zucchini slices, and Eat Supper.
After Supper I cut the rest up, put the nicest slices in Vac Packs for freezing, and a pack of nice slices for Bear Jr.
I kept the small pieces from around the bone & from the top that wasn’t Spiral cut for our first couple meals & a couple Sammies & Breakfasts.
NOTE: This Ham was just as good as my regular Hams that I have Double Smoked, that weren’t Spiral Sliced. The only thing different was I had to buy a little Cheap Bacon Ends for my Drippings Pan, because it didn’t have it’s own Fat to use.
This Thread is long enough, so I'll have to show some Sammies in another Post.
Enjoy the Pics,
Bear
"FREE" Fancy Wrapped Spiral Sliced Ham:
This is showing the regular price for this Free Ham, @ 9.98 LBs:
On a rack, so it doesn't lay in it's juices, and smoke can get to the bottom of Ham:
Two rows of Hickory Pellets, lit on one end:
Getting AMNPS Smoking on a Beautiful Day (for a change):
We're Off & Running:
Nice Medium Smoke coming out the Vent:
All Done!!
Bear View:
Bacon Ends are Spent:
Sliced some quick for Supper:
Gonna be a lot of Leftovers:
Bear's First Helping, with Fried Zucchini & some Spent Bacon on the side:
