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Double Smoked Football (Boneless Ham)

Discussion in 'Pork' started by Bearcarver, Oct 22, 2013.

  1. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    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.

    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,

    "Hatfield Meats" Smoked Ham:

    Through the Looking Glass:

    Two rows of pellets in my AMNPS, lit on one end:

    Closeup with Medium Smoke:

    Medium Smoke leaving through my exhaust vent:

    Light Smoke leaving my vent. Hard to see, but it's there:

    All Done Double Smoking:

    Couple slices from the center for our Supper:

    Bear's First Helping:

    Slicing the rest up for Sammies:

    Closer Look:

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

    The next night. Gotta make a couple “Baked Hoagies”. All ingredients above:

    Two small Hoagie Rolls, coated with Submarine Dressing & Hot Hoagie Spread:

    Then a layer of Double Smoked Ham:

    A layer of American Cheese:

    Another layer of Ham:

    A layer of Tomato Slices:

    Topped with Grated Mozzarella:

    Stick them in the Toaster Oven @ 350*:

    Remove when rolls are toasted and cheese is melted & slightly browned:

    Bear's first Toasted Hoagie:

    A little closer:
    disco likes this.
  2. bkleinsmid

    bkleinsmid Smoking Fanatic

    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.......

  3. woodcutter

    woodcutter Master of the Pit OTBS Member

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

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    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.


  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    Thanks Brad!!!

    Thank You Todd !!

  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    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.