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:
Closer Look:
Current Victim——9.41 LB Ham, Shank Portion, Fully Cooked & Smoked:
Before Trimming:
Trimmed, with Skin & Fat removed & saved in “Green” container:
New experiment—Clothes pins holding probe cables to keep probes in place:
I’m still doing tests, so I have a probe on each side of the rack the Ham will be on:
All the Skin & Fat Trimmings in a Pan with holes punched in bottom. This will baste the Ham through the Smoke:
Through the glass, you can see Basting Fat pan on #1 Rack, and Ham on #4 Rack:
Burning Pellets separated from unburned pellets for future use:
Ham at 144°, and time to remove:
Basting Pan of Skin & Fat is mostly spent after 7 hours:
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:
Another View before slicing:
First few slices—For Supper:
Too be sliced Thin for “Ham & Eggs”, and for Sammies:
Bear’s first Helping for Supper———Mrs Bear’s Awesome Ham Gravy on Mashed Taters. Also Sugar Snap Peas:
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:
Closer Look:
Current Victim——9.41 LB Ham, Shank Portion, Fully Cooked & Smoked:
Before Trimming:
Trimmed, with Skin & Fat removed & saved in “Green” container:
New experiment—Clothes pins holding probe cables to keep probes in place:
I’m still doing tests, so I have a probe on each side of the rack the Ham will be on:
All the Skin & Fat Trimmings in a Pan with holes punched in bottom. This will baste the Ham through the Smoke:
Through the glass, you can see Basting Fat pan on #1 Rack, and Ham on #4 Rack:
Burning Pellets separated from unburned pellets for future use:
Ham at 144°, and time to remove:
Basting Pan of Skin & Fat is mostly spent after 7 hours:
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:
Another View before slicing:
First few slices—For Supper:
Too be sliced Thin for “Ham & Eggs”, and for Sammies:
Bear’s first Helping for Supper———Mrs Bear’s Awesome Ham Gravy on Mashed Taters. Also Sugar Snap Peas:
Last edited: