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Double Smoked Football (Boneless Ham)

Bearcarver

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Double Smoked Football (Boneless Ham)

I don't normally buy Boneless Hams or Spiral Sliced Hams, because I like a little Fat on my ham, and I don't care for the hard skin on them.
However Mrs Bear got this 6.14 pound Boneless Ham FREE, with her Reward Points she accumulated from shopping at Giant. The original price was $4.49 LB. It was marked down to $2.49 LB, but like I said, she got it FREE (my favorite price).

I decided to put that Little Football in my MES 40 for awhile, and make it much tastier than it was meant to be.

Before Smoking, I put ½ deep crosshatch slices pointing up, on the upper half of the Ham, for a place for the Glaze to hangout.

Lets Get Smoking:
9:30-----------Preheat Smoker to 180*.
10:00----------Put Ham on second position, and fill 2 rows of AMNPS with Hickory Pellets & light.
10:20----------Put AMNPS on bottom bars in MES 40, and put sterile temp probes in.
10:30----------Ham IT is 43*
11:00----------Ham IT is 52*
11:30----------Ham IT is 63*
12:00----------Ham IT is 75*
12:30----------Ham IT is 86*
1:00-----------Ham IT is 95*--------Bump heat up to 200*.
1:30-----------Ham IT is 104*
2:00-----------Ham IT is 111*
2:30-----------Ham IT is 120*
3:00-----------Ham IT is 126*
3:30-----------Ham IT is 132*-------Put in Pan on Wire Rack---Apply Glaze *** (See Below), & Bump heat to 275*.
4:00-----------Ham IT is 136*
4:30-----------Ham IT is 142*----Remove from smoker, take pics, and slice a couple center slices for Supper.
5:00-----------Plastic wrap & put in Fridge. Slice into 1/8” thick slices the next day.

***Glaze:
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

Heat in Microwave, and stir well.


Enjoy The Pictures,
Bear




"Hatfield Meats" Smoked Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0192.jpg.html


Through the Looking Glass:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0197.jpg.html


Two rows of pellets in my AMNPS, lit on one end:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0198.jpg.html


Closeup with Medium Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0200.jpg.html


Medium Smoke leaving through my exhaust vent:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0201.jpg.html


Light Smoke leaving my vent. Hard to see, but it's there:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0204.jpg.html


All Done Double Smoking:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0205.jpg.html


Couple slices from the center for our Supper:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0209.jpg.html




Bear's First Helping:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0211.jpg.html


Slicing the rest up for Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0214.jpg.html


Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0215.jpg.html

Day #2----Sammy Time!!!

The next night. Gotta make a couple “Baked Hoagies”. All ingredients above:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0219.jpg.html


Two small Hoagie Rolls, coated with Submarine Dressing & Hot Hoagie Spread:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0220.jpg.html


Then a layer of Double Smoked Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0221.jpg.html



A layer of American Cheese:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0222.jpg.html


Another layer of Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0223.jpg.html


A layer of Tomato Slices:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0224.jpg.html




Topped with Grated Mozzarella:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0226.jpg.html


Stick them in the Toaster Oven @ 350*:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0227.jpg.html


Remove when rolls are toasted and cheese is melted & slightly browned:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0228.jpg.html


Bear's first Toasted Hoagie: http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0229.jpg.html


A little closer:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0231.jpg.html
 

bkleinsmid

Smoking Fanatic
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Joined Mar 11, 2010
Bear........you're kill'n me. Now I'm hungry enough to eat the south end of a north bound skunk. That sammy looks ssooo good. Great job.......

Brad
 

woodcutter

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Looks good Bear! I'm ham crazy in to start with but your ham on a hoagie is over the top!
 

disco

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Joined Oct 31, 2012
Up till I started smoking the missus would buy the boneless hams as they were leaner and she wanted me to cut back on my fat. I started smoking loins to get a more real ham flavour and because I found the boneless hams texture less desirable.

Bear, you may have switched me back. They have them on sale here occasionally and this looks so great, I may have to try smoking one.

:points1:

Disco
 

Bearcarver

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Bear........you're kill'n me. Now I'm hungry enough to eat the south end of a north bound skunk. That sammy looks ssooo good. Great job.......

Brad
Thanks Brad!!!

Bear
 
Looks good Bear! I'm ham crazy in to start with but your ham on a hoagie is over the top!
Thank You Todd !!

Bear
 

Bearcarver

SMF Hall of Fame Pitmaster
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Joined Sep 12, 2009
Up till I started smoking the missus would buy the boneless hams as they were leaner and she wanted me to cut back on my fat. I started smoking loins to get a more real ham flavour and because I found the boneless hams texture less desirable.

Bear, you may have switched me back. They have them on sale here occasionally and this looks so great, I may have to try smoking one.



Disco
Thank You Disco!!!

Yup, the worst thing about a boneless Ham is the surface. It's like thin plastic. It doesn't get any worse by smoking it, but it's still there. The regular Semi-boneless Hams that I usually Double Smoke don't have that problem.

Bear
 

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