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Double Smoked Ham (Bear Style)

cats49er

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I know the post has been on awhile but it is appropriate for this time of year.I'll be trying one of those come thanksgiving morning.Thanks for sharing.
 

Bearcarver

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I know the post has been on awhile but it is appropriate for this time of year.I'll be trying one of those come thanksgiving morning.Thanks for sharing.
Thank You Cats!!!

You're in for a Treat !!
  Nothing like a Double Smoked Ham.

Bear
 
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pilch

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US99c per pound = AU$1.45 per kg.

Ham down here is, at the cheapest, $7.00kg or US$3.50lb (not top quality)

So therefore we are looking at something like $70 to $90 for a reasonable 1/2 ham.

What the hell ya only live once, off to the supermarket to buy a ham tomorrow thanks to Bear.

Cheers from Down Under
 

Bearcarver

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US99c per pound = AU$1.45 per kg.

Ham down here is, at the cheapest, $7.00kg or US$3.50lb (not top quality)

So therefore we are looking at something like $70 to $90 for a reasonable 1/2 ham.

What the hell ya only live once, off to the supermarket to buy a ham tomorrow thanks to Bear.

Cheers from Down Under
Uh-Oh------I guess I gotta take the blame.


But blame me for the Great Taste too!!


Bear
 

Bearcarver

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I don't have a top rack for my Rectec, any ideas on what else to do with the fat?
My Idea wasn't made for that kind of smoker, but I did run into that before.

That guy used Toothpicks to pin the fat pieces around the top of the Ham. I guess that would be better than just leaving the Fat on the Ham & scoring it, as it could still get some smoke between the fat pieces.

I can't think of any other way to do it, unless you have some way of fixing a pan above the Ham.

Bear
 
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My Idea wasn't made for that kind of smoker, but I did run into that before.

That guy used Toothpicks to pin the fat pieces around the top of the Ham. I guess that would be better than just leaving the Fat on the Ham & scoring it, as it could still get some smoke between the fat pieces.

I can't think of any other way to do it, unless you have some way of fixing a pan above the Ham.

Bear
I was going to try and build something but I think it's a bit too last minute! I think the toothpick alternative will have to work, thanks!
 
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Bearcarver

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I was going to try and build something but I think it's a bit too last minute! I think the toothpick alternative will have to work, thanks!
Leave some room between the Fat pieces, so you still get smoke to the meat surface.

Bear
 

ragilmore

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Thank you for the post, you have solved the question of what this family will have for Christmas 2015. I have just ordered a AMNPS for my new MES and will use it on our ham.
 

Bearcarver

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Thank you for the post, you have solved the question of what this family will have for Christmas 2015. I have just ordered a AMNPS for my new MES and will use it on our ham.
That's Great !!

Just yell (PM) if you run into any questions about my method.

Bear
 

travisty

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WOW!

That looks amazing! I just did a ham myself basically did almost all you did, but didn't think of using the fat and trimings above as a baste, unfortunately I had left them all on, and though it still turned out amazingly delish, there was a lot of fat and skin and things on there that made some of it a bit unpleasant when trimming after cooked. I would have preferred a fully edible and well crusted finished product. Think ill pick one up on post thanksgiving clearance and try again Bear style!
 

Bearcarver

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WOW!

That looks amazing! I just did a ham myself basically did almost all you did, but didn't think of using the fat and trimings above as a baste, unfortunately I had left them all on, and though it still turned out amazingly delish, there was a lot of fat and skin and things on there that made some of it a bit unpleasant when trimming after cooked. I would have preferred a fully edible and well crusted finished product. Think ill pick one up on post thanksgiving clearance and try again Bear style!
That's Great !!

One of the best things about this is that you can get the smoke flavor right down to the part you're going to eat---"The meat", yet you get the benefit of the Fat basting from above.

And once again, Don't be afraid to ask me (PM) if you run into a question.

Bear
 

austyn

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Hi Bear

Hows it going?

We have spoken before but not for a few months.

I am going to smoke a cured fresh ham for Christmas ordered straight from the butcher. It will weigh around 4 kilos or 10lbs. I intend to baste it and then hang it from tghe top of my Bradley six rack.

Do you have any suggestions or tips re the time and temp for this whole ham?

Looking forward to hearing from you

Best

Austyn
 

Bearcarver

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Hi Bear

Hows it going?

We have spoken before but not for a few months.

I am going to smoke a cured fresh ham for Christmas ordered straight from the butcher. It will weigh around 4 kilos or 10lbs. I intend to baste it and then hang it from tghe top of my Bradley six rack.

Do you have any suggestions or tips re the time and temp for this whole ham?

Looking forward to hearing from you

Best

Austyn
Hi Austyn,

I'm sure you could shorten the time with a higher temp than I use.

However since your Ham is close to the same size as mine was in this Step by Step, using my Temps (to get lots of smoke time), it should be similar.

Maybe an hour or two longer because mine was smaller after trimming most of the fat off & using it for basting.

So I'd say use my Temps and take an hour or 2 longer, or use 20° or 30° higher Temp to make it take the same time as mine took.

Hope that helps.

Bear
 

austyn

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Hi Bear

Thanks for the quick reponse - much appreciated

Another quick question in relation to the ham

As it will be freshly cured from the butcher and therefore raw, I will need to ramp up the temperature a little so as to get the heat into the middle and around the bone. If I need to get the IT to around 160 do you think that I should be around 220 for the duration of the cook and until it reaches that IT? That could take a good eight to nine hours I presume?

Thanks Bear

Austyn
 

Bearcarver

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Hi Bear

Thanks for the quick reponse - much appreciated

Another quick question in relation to the ham

As it will be freshly cured from the butcher and therefore raw, I will need to ramp up the temperature a little so as to get the heat into the middle and around the bone. If I need to get the IT to around 160 do you think that I should be around 220 for the duration of the cook and until it reaches that IT? That could take a good eight to nine hours I presume?

Thanks Bear

Austyn
I wouldn't use any lower than 220 on that one. You can use a higher temp if you want.

That's odd that they cured it, but didn't smoke it. I would have had them cure it & smoke it. Then I'd smoke it again to make it "Double Smoked".

You could still do that, but you'd be the one doing both smokes.

You only have to take it to 145° IT, but you can go to 160° if you want.

Personally I'd take it to 150°.

Bear
 

austyn

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Hi Bear

I'm beginning to get slightly concerned about this ham that I have ordered (I live in France and therefore sometimes it all gets lost in translation!)

It could be cured, it could be cured and smoked - Its difficult to ascertain. So let's assume that it comes cured but not smoked. Can I cold smoke it for six or seven hours, refrigerate and then hot smoke for six or seven hours at 250 until cooked through until an IT 150 is reached?

Failing that I could cold smoke and then just roast in in the oven for a few hours as normal.

I'd appreciate your advice

Thanks

Austyn  
 

dr k

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Hi Bear

I'm beginning to get slightly concerned about this ham that I have ordered (I live in France and therefore sometimes it all gets lost in translation!)

It could be cured, it could be cured and smoked - Its difficult to ascertain. So let's assume that it comes cured but not smoked. Can I cold smoke it for six or seven hours, refrigerate and then hot smoke for six or seven hours at 250 until cooked through until an IT 150 is reached?

Failing that I could cold smoke and then just roast in in the oven for a few hours as normal.

I'd appreciate your advice

Thanks

Austyn  
If unsmoked when you get it, maybe two identical smokes. First with fat on then second trimmed and scored with fat in perforated pan above ham for drip basting.
-Kurt
 

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