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Double Smoked Ham (Bear Style)

Bearcarver

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Double Smoked Ham (Bear Style)

I made a Step by Step of Smoking 2 Hams, and one of Smoking 4 Hams, so I figured it’s time to do a Single Ham.
These are still the Best Hams I’ve ever eaten, so might as well go for it.

Also Mrs Bear found this Fully Cooked Shank Portion Ham on sale for 99 cents per pound, so this 9.41 LB Ham only cost $9.32.
I’d rather Smoke the Butt Portion, but WTH—It was only 99 Cents!!!

You will see I got to use my Basting Trick again, by putting all the Skin & Fat Trimmings in a Foil Pan with holes punched in the bottom, so the melting juices can drip down on the Ham throughout the whole Smoke.

Before I get started, here are the ingredients for the Glaze I used near the end of the smoke. I normally put this on for the last hour, but this time I put it on an hour earlier, because I didn’t jack up the heat for the last hour.

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 before applying:


OK--Here we go:

The following is how I did it, but other ways are fine. These are all only suggestions.

Remove Ham from store wrapping, rinse well, and trim most of the exterior fat from the Hams (save fat trimmings).
Make cuts in surface of Hams, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices.
Pat Ham dry, and place on a wire cooling rack, in a foil pan.
This time I put the Ham in position #4 in my new MES 40 Gen #2.5, and I put all of the fat trimmings on another rack, in position #1, above the Hams.
The fat will drip down and baste the Ham.
Note: This Smoker has 6 Racks, instead of 4.

Here is how my times & temps went:
8:30----------Preheat to 200˚. Also fill 2 rows of AMNPS with Hickory Pellets, and light one end.
9:00----------Put Ham & fat in position. Also put AMNPS on Rack in #6 Position.
9:15----------Internal Temp——39°
10:00---------IT—-50°
10:30---------IT—-66°
11:00---------IT----82°
12:00---------IT—-106°
1:00-----------IT----122°
2:00-----------IT----135°—-Open door & Apply Glaze with Spoon——Heat Dropped down to 150°.
2:08-----------IT—-136°———Smoker temp back to 208°.
2:30-----------IT—-138°———Smoker temp at 201°.
3:00-----------IT—-140°
3:30-----------IT—-142°——-Reset Smoker to 150° to stop cooking.
4:00-----------IT——144°
4:20-----------IT——144°————Pull Ham
4:30-----------Slice and eat.



Thanks For Stopping By,

Bear



My new MES 40 Gen #2.5 has taken over the active platform:
DSCN1911.jpg



Closer Look:
DSCN1912.jpg



Current Victim——9.41 LB Ham, Shank Portion, Fully Cooked & Smoked:
DSCN1915.jpg



Before Trimming:
DSCN1916.jpg



Trimmed, with Skin & Fat removed & saved in “Green” container:
DSCN1917.jpg



New experiment—Clothes pins holding probe cables to keep probes in place:
DSCN1922.jpg



I’m still doing tests, so I have a probe on each side of the rack the Ham will be on:
DSCN1923.jpg



All the Skin & Fat Trimmings in a Pan with holes punched in bottom. This will baste the Ham through the Smoke:
DSCN1924.jpg



Through the glass, you can see Basting Fat pan on #1 Rack, and Ham on #4 Rack:
DSCN1925.jpg



Burning Pellets separated from unburned pellets for future use:
DSCN1927.jpg



Ham at 144°, and time to remove:
DSCN1928.jpg



Basting Pan of Skin & Fat is mostly spent after 7 hours:
DSCN1930.jpg



Ham ready for slicing. Note how the cuts I made when prepping opened up to accept juices & Glaze.
Drippings in bottom of Pan will be used to make Ham Gravy:
DSCN1931.jpg



Another View before slicing:
DSCN1933.jpg



First few slices—For Supper:
DSCN1934.jpg



Too be sliced Thin for “Ham & Eggs”, and for Sammies:
DSCN1935.jpg



Bear’s first Helping for Supper———Mrs Bear’s Awesome Ham Gravy on Mashed Taters. Also Sugar Snap Peas:
DSCN1937.jpg
 
Last edited:

tropics

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Joined Jun 25, 2014
Bear wow what a meal to awaken to from my nap.Now I am super hungry thanks for sharing and the recipe for the glaze.

Richie

 

driedstick

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Joined Nov 3, 2011
I sure wish your pics would come up on my computer, dang work restrictions!!!! 

I will check it out from my phone.

DS
 
 

floridasteve

Smoking Fanatic
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Joined Jun 16, 2014
WOW, another hunk of meat to look for good sales. Gotta keep that freezer full!
Points for another great step by step!
:points:
 

gary s

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Joined Jan 6, 2011
Makes my mouth water, I love ham and that looks fantastic, Looks like the new smoker

is doing it's job  Nice job as usual my friend  




Gary
 

pc farmer

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That looks soooooo gooooood.     


I only have one in the freezer since the last sale, been just kinda keeping it but I just might have to make it now.
 

gary s

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Joined Jan 6, 2011
Hey Bear  I think you need to send your new smoker down here so I can do do some further testing

Gary
 

Bearcarver

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Joined Sep 12, 2009

jillgadget

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Joined Oct 1, 2015
Looks like I have another meal to try.. yum. Thanks. Great idea with the fat drippings.
 

dr k

Master of the Pit
OTBS Member
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Joined Mar 22, 2013
 
Double Smoked Ham   (Bear Style)

I made a Step by Step of Smoking 2 Hams, and one of Smoking 4 Hams, so I figured it’s time to do a Single Ham.

These are still the Best Hams I’ve ever eaten, so might as well go for it.

Also Mrs Bear found this Fully Cooked Shank Portion Ham on sale for 99 cents per pound, so this 9.41 LB Ham only cost $9.32.
I’d rather Smoke the Butt Portion, but WTH—It was only 99 Cents!!!

You will see I got to use my Basting Trick again, by putting all the Skin & Fat Trimmings in a Foil Pan with holes punched in the bottom, so the melting juices can drip down on the Ham throughout the whole Smoke.

Before I get started, here are the ingredients for the Glaze I used near the end of the smoke. I normally put this on for the last hour, but this time I put it on an hour earlier, because I didn’t jack up the heat for the last hour.

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 before applying:


OK--Here we go:

The following is how I did it, but other ways are fine. These are all only suggestions.

Remove Ham from store wrapping, rinse well, and trim most of the exterior fat from the Hams (save fat trimmings).
Make cuts in surface of Hams, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices.
Pat Ham dry, and place on a wire cooling rack, in a foil pan.
This time I put the Ham in position #4 in my new MES 40 Gen #2.5, and I put all of the fat trimmings on another rack, in position #1, above the Hams. 
The fat will drip down and baste the Ham.
Note: This Smoker has 6 Racks, instead of 4.

Here is how my times & temps went:
8:30----------Preheat to 200˚. Also fill 2 rows of AMNPS with Hickory Pellets, and light one end.
9:00----------Put Ham & fat in position. Also put AMNPS on Rack in #6 Position.
9:15----------Internal Temp——39°
10:00---------IT—-50°
10:30---------IT—-66°
11:00---------IT----82°
12:00---------IT—-106°
1:00-----------IT----122°
2:00-----------IT----135°—-Open door & Apply Glaze with Spoon——Heat Dropped down to 150°.
2:08-----------IT—-136°———Smoker temp back to 208°.
2:30-----------IT—-138°———Smoker temp at 201°.
3:00-----------IT—-140°
3:30-----------IT—-142°——-Reset Smoker to 150° to stop cooking.
4:00-----------IT——144°
4:20-----------IT——144°————Pull Ham
4:30-----------Slice and eat.



Thanks For Stopping By,

Bear







My new MES 40 Gen #2.5 has taken over the active platform:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1911.jpg.html




Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1912.jpg.html




Current Victim——9.41 LB Ham, Shank Portion, Fully Cooked & Smoked:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1915.jpg.html




Before Trimming:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1916.jpg.html




Trimmed, with Skin & Fat removed & saved in “Green” container:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1917.jpg.html




New experiment—Clothes pins holding probe cables to keep probes in place:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1922.jpg.html




I’m still doing tests, so I have a probe on each side of the rack the Ham will be on:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1923.jpg.html




All the Skin & Fat Trimmings in a Pan with holes punched in bottom. This will baste the Ham through the Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1924.jpg.html




Through the glass, you can see Basting Fat pan on #1 Rack, and Ham on #4 Rack:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1925.jpg.html




Burning Pellets separated from unburned pellets for future use:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1927.jpg.html




Ham at 144°, and time to remove:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1928.jpg.html




Basting Pan of Skin & Fat is mostly spent after 7 hours:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1930.jpg.html




Ham ready for slicing. Note how the cuts I made when prepping opened up to accept juices & Glaze.
Drippings in bottom of Pan will be used to make Ham Gravy:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1931.jpg.html




Another View before slicing:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1933.jpg.html




First few slices—For Supper:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1934.jpg.html




Too be sliced Thin for “Ham & Eggs”, and for Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1935.jpg.html




Bear’s first Helping for Supper———Mrs Bear’s Awesome Ham Gravy on Mashed Taters. Also Sugar Snap Peas:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1937.jpg.html


-Kurt
 

old bones

Meat Mopper
152
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Joined Oct 23, 2012
Looks Great!!    I need to pick up a few hams.  This is the only way we'll make a ham.

Points are well earned..   
 

Bearcarver

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Joined Sep 12, 2009
WOW, another hunk of meat to look for good sales. Gotta keep that freezer full!
Points for another great step by step!
Thanks Steve!!

And Thanks for the Point !!

Bear
 
Makes my mouth water, I love ham and that looks fantastic, Looks like the new smoker

is doing it's job  Nice job as usual my friend  




Gary
Thanks Gary---And for the Point !!

Yup---New Smoker's working Great !!

Bear
 
That looks soooooo gooooood.     


I only have one in the freezer since the last sale, been just kinda keeping it but I just might have to make it now.
Thank You Adam!!  And for the Point !!

LOL---I hate Frozen Hams!!----Gotta Heat 'em up & put some smoke on 'em!!


Bear
 

Bearcarver

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Joined Sep 12, 2009
 
Hey Bear  I think you need to send your new smoker down here so I can do do some further testing

Gary
Thanks Gary, but I've seen the Awesome Stuff you turn out on that Machine of Yours!!

Bear
Looks like I have another meal to try.. yum. Thanks. Great idea with the fat drippings.
Thank You Jill !!

Glad You Like It !!

Bear
 

hamrhead1971

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Joined Nov 30, 2014
Great post as usual, Bear. I have been thinking about a nice ham all week. The wife asked me what I was gonna do this weekend and I told her "Bear talked me into doing a double smoked ham" Off to the store I go.
 

WaterinHoleBrew

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Joined Jun 18, 2013
Very, very nice smoke Bear ! That looks awesome.... Great price Mrs. Bear found too ! Thumbs Up
 

Bearcarver

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Joined Sep 12, 2009
 
bear that great looking ham there.


dannylang
Thanks Danny!!

And Thanks for the Point!!

Bear
Great post as usual, Bear. I have been thinking about a nice ham all week. The wife asked me what I was gonna do this weekend and I told her "Bear talked me into doing a double smoked ham" Off to the store I go.
LOL---Thanks Hamrhead!!

I'll take the blame!

Bear
 

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