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:
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
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:
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
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