Bear’s double smoked ham

[chp]

Today I tried Bear’s recipe for a double smoked ham. The end result was great! I learned a few things along the way.

I prepped as suggested

I have a 16” Horizon offset, so I got the smoker up to temperature using fruit wood and added the ham and bacon

After a few hours, I made my first adjustment. The aluminum foil lining was really slowing the bacon, so I removed it. The bacon quickly caught up and provided a nice mop.
Sure enough, about 4 hours later, running at 225, the ham hit an IT of 145. I had added the glaze about an hour prior. Thanks Bear!!!

 

[chef jimmyj]

Looks great and that Bacon looks fantastic. Nice thick cut!...JJ

 

[gmc2003]

Ham looks perfect, Nicely done. I see some smoked ham salad and pea soup in your future.

Point for sure
Chris

 

[BrianGSDTexoma]

Looks real good. I have not bought a spiral ham in years. They always seem dry. May half to give another try this way.

 

[chopsaw]

Those come out great . Nice job .

 

[chp]

Looks real good. I have not bought a spiral ham in years. They always seem dry. May half to give another try this way.

I was right there with you. We hadn’t done ham in years, but Bear’s method really gives a moist and flavorful result.

 

[Brokenhandle]

Great job on the ham, and nice looking meal! Bearcarver step by steps sure make it easy to follow and replicate.

Ryan

 

[smokerjim]

looks fantastic, i made a few hams bear style and they always come out great