Another Double Smoked Ham (Spiral Sliced)
This was another (Free with Points) Spiral Ham from Weis Market.
Day #1 (Prep)
Rinse Ham, put horizontal cuts in the top (Non Spiral cut part) of the Spiral sliced Ham.
Put 9.7 pound Ham on Wire cooling Rack, and put rack in Foil Pan.
Put holes in bottom of 8” X 8” foil pan, and put 3/4 pound of store bought Bacon Ends in pan.
Cover both with plastic wrap, and put in Fridge for overnight rest.
I usually mix up my own Glaze, which is Great, but this time I decided to try the glaze mix that came with the Ham. I figured it should be fine, since they must make thousands of these packets, and should know what they’re doing. Boy was I wrong—This glaze Sucked, and will be tossed in the future, and I’ll use my own!!!
If you want to follow a Double Smoked Spiral Sliced Ham, with my Glaze, go to this Step By Step:
Double Smoked Ham
Day #2 (Smoking)
9:00 AM—————Preheat MES to 230°, and Fill two rows of AMNPS with Hickory Pellets & Light one end.
10:00 AM————-In my 6 rack MES, I put the Ham on #4, the Drip Pan on #2, and the AMNPS on #6 (right side).
12:00——————Insert Meat Probe in center of Ham (80° IT).
12:30——————93° IT.
1:00 PM—————102° IT.
1:30 PM—————115° IT.
2:00 PM—————127° IT.
2:30 PM—————135° IT.
3:00 PM—————140° IT.
3:15 PM—————144° IT.
3:25 PM—————145° IT.
3:35 PM—————147° IT—Cut Heat Back to 100°.
3:45 PM—————149° IT— Remove from Smoker.
Add sides of Baked Beans & Spanish Rice & Chow Down.
Save Leftover Ham slices for Sammies & Breakfasts.
That’s All Folks!!
Bear
9.7 LB Spiral Sliced Ham (Free with Points @ Weis Market):
3/4 Lb of Store Bought Bacon Ends in an 8" X 8" Foil Pan, with holes punched in bottom:
Ham on wire Cooling Rack, in Foil Pan, with Horizontal cuts in top, to catch drips:
Lighting AMNPS:
AMNPS Beginning to Smoke:
Old Glory Watches over My Smoker:
Mixing the Glaze that came with Ham. It was Terrible!! Back to my Mix next time!!!
All Done:
All Ready:
Bear's First Helping:
This was another (Free with Points) Spiral Ham from Weis Market.
Day #1 (Prep)
Rinse Ham, put horizontal cuts in the top (Non Spiral cut part) of the Spiral sliced Ham.
Put 9.7 pound Ham on Wire cooling Rack, and put rack in Foil Pan.
Put holes in bottom of 8” X 8” foil pan, and put 3/4 pound of store bought Bacon Ends in pan.
Cover both with plastic wrap, and put in Fridge for overnight rest.
I usually mix up my own Glaze, which is Great, but this time I decided to try the glaze mix that came with the Ham. I figured it should be fine, since they must make thousands of these packets, and should know what they’re doing. Boy was I wrong—This glaze Sucked, and will be tossed in the future, and I’ll use my own!!!
If you want to follow a Double Smoked Spiral Sliced Ham, with my Glaze, go to this Step By Step:
Double Smoked Ham
Day #2 (Smoking)
9:00 AM—————Preheat MES to 230°, and Fill two rows of AMNPS with Hickory Pellets & Light one end.
10:00 AM————-In my 6 rack MES, I put the Ham on #4, the Drip Pan on #2, and the AMNPS on #6 (right side).
12:00——————Insert Meat Probe in center of Ham (80° IT).
12:30——————93° IT.
1:00 PM—————102° IT.
1:30 PM—————115° IT.
2:00 PM—————127° IT.
2:30 PM—————135° IT.
3:00 PM—————140° IT.
3:15 PM—————144° IT.
3:25 PM—————145° IT.
3:35 PM—————147° IT—Cut Heat Back to 100°.
3:45 PM—————149° IT— Remove from Smoker.
Add sides of Baked Beans & Spanish Rice & Chow Down.
Save Leftover Ham slices for Sammies & Breakfasts.
That’s All Folks!!
Bear
9.7 LB Spiral Sliced Ham (Free with Points @ Weis Market):
3/4 Lb of Store Bought Bacon Ends in an 8" X 8" Foil Pan, with holes punched in bottom:
Ham on wire Cooling Rack, in Foil Pan, with Horizontal cuts in top, to catch drips:
Lighting AMNPS:
AMNPS Beginning to Smoke:
Old Glory Watches over My Smoker:
Mixing the Glaze that came with Ham. It was Terrible!! Back to my Mix next time!!!
All Done:
All Ready:
Bear's First Helping:
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