• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Double Smoked Ham (Bear Style)

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
42,304
14,667
Joined Sep 12, 2009
 
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  
See Below.
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
Austyn,

I would recommend what Kurt said (above) if you get it cured, but unsmoked.

If you get it cured & smoked, I would just follow this Step by Step @ Post #1.

Bear
 

HalfSmoked

Epic Pitmaster
OTBS Member
SMF Premier Member
Group Lead
11,056
3,475
Joined Jun 11, 2015
  Dang Bear what do you do with all the food you cook I didn't know that you had a restaurant or just a local food bank. Food Lion has shanks for $.87 this week.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
42,304
14,667
Joined Sep 12, 2009
 
  Dang Bear what do you do with all the food you cook I didn't know that you had a restaurant or just a local food bank. Food Lion has shanks for $.87 this week.
That's a Great Price for Shank Ends!!

You should always check to see if they have any Ham Butt Ends too. They are usually only about 20 cents a pound more, and I like the meat to bone ration much better.

Right now one of my stores has this:

Smoked Ham Shank Ends--------$0.99

Smoked Ham Butt Ends-----------$1.19

Bear
 

ironhorse07

Smoking Fanatic
OTBS Member
553
42
Joined Jan 17, 2012
Has anyone tried this with a spiral sliced ham? My SIL has tasted mine and wants me to do a double smoked ham for her for Christmas, but she wants spiral sliced for presentation and easier to serve. My concern is drying the ham out. My initial thought is to smoke at 120 for 3 hours or so to get some smoke on it then crank the heat to 225 or 250, glaze it and finish it.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
42,304
14,667
Joined Sep 12, 2009
 
Has anyone tried this with a spiral sliced ham? My SIL has tasted mine and wants me to do a double smoked ham for her for Christmas, but she wants spiral sliced for presentation and easier to serve. My concern is drying the ham out. My initial thought is to smoke at 120 for 3 hours or so to get some smoke on it then crank the heat to 225 or 250, glaze it and finish it.
Sure you can do a Spiral Sliced this way too. I personally don't care for Spiral Sliced, because of the lack of fat & they're usually a bit more like a canned Ham. Could be just me.

However if you do it, I would go right to the 225° & keep it there the whole way. That will be plenty of time for a second smoke & it won't be in too long to get dry.

Bear
 

ironhorse07

Smoking Fanatic
OTBS Member
553
42
Joined Jan 17, 2012
 
Sure you can do a Spiral Sliced this way too. I personally don't care for Spiral Sliced, because of the lack of fat & they're usually a bit more like a canned Ham. Could be just me.

However if you do it, I would go right to the 225° & keep it there the whole way. That will be plenty of time for a second smoke & it won't be in too long to get dry.

Bear
Thanks Bear, I do have some pork fat stashed in the freezer that I was thinking about putting above it to baste. 225 the whole way sounds like the way to go.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
42,304
14,667
Joined Sep 12, 2009
 
Thanks Bear, I do have some pork fat stashed in the freezer that I was thinking about putting above it to baste. 225 the whole way sounds like the way to go.
Sounds like a Plan!!

Putting that fat in a foil pan above, with holes punched near the center would be a big help.

Also the Ham on a wire cooling rack like I use will keep the dripping from getting all over everything below, yet the Smoke can still get all the way around the Ham.

Bear
 

waverz

Newbie
14
10
Joined Dec 7, 2015
Going to be trying this out tomorrow! I'll be a little short on time so I plan on smoking at 225 until I hit desired IT.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
42,304
14,667
Joined Sep 12, 2009
Going to be trying this out tomorrow! I'll be a little short on time so I plan on smoking at 225 until I hit desired IT.
That's fine!!

That'll work!

Bear
 

ol smoky

Smoke Blower
104
31
Joined Dec 24, 2015
I got a shank portion on sale for $.89 a pound so I will be trying this next weekend! I will report back with the results
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
42,304
14,667
Joined Sep 12, 2009
 
I got a shank portion on sale for $.89 a pound so I will be trying this next weekend! I will report back with the results
That's Great !!---Good price!!

Tip:  When they have Shank portions on sale, look to see if they have any Butt portions too. They're usually only 20 cents a pound higher with a much better meat to bone ratio.

Bear
 

ol smoky

Smoke Blower
104
31
Joined Dec 24, 2015
 
That's Great !!---Good price!!

Tip:  When they have Shank portions on sale, look to see if they have any Butt portions too. They're usually only 20 cents a pound higher with a much better meat to bone ratio.

Bear
thanks for the tip
 

gotarace

Limited Mod
1,081
25
Joined Jan 27, 2011
Looks Fantastic John...did you save me a piece? Those double smoked hams are tough to beat...the only way I like them anymore.  Like the six rack option Masterbuilt has in the 40 now. Would work well making jerky on Q-mats. 

Hope you had a great Holiday Season at the Bear's Den!!

Len
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
42,304
14,667
Joined Sep 12, 2009
 
Looks Fantastic John...did you save me a piece? Those double smoked hams are tough to beat...the only way I like them anymore.  Like the six rack option Masterbuilt has in the 40 now. Would work well making jerky on Q-mats. 

Hope you had a great Holiday Season at the Bear's Den!!

Len
Thank You Len!!

Yes, this thing would be awesome for Jerky, Sticks, or anything else that's thin.

I like it too, because it gives me so many options of different spacing between things.

Good to see you Len, and have a Great New Year!!

And Happy New Year to Everyone Else too!!

Bear
 

ol smoky

Smoke Blower
104
31
Joined Dec 24, 2015
I just put in the $.89 per pound ham shank in for an early dinner. we plan on cutting up the extra and vacuum sealing it for lunches etc for the kids because they love ham. I will post pics when it's done. I'm following bear's recipe to the T so it should be excellent
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
42,304
14,667
Joined Sep 12, 2009
 
I just put in the $.89 per pound ham shank in for an early dinner. we plan on cutting up the extra and vacuum sealing it for lunches etc for the kids because they love ham. I will post pics when it's done. I'm following bear's recipe to the T so it should be excellent
You'll love it, Ol Smoky!!!

Hard to believe how tasty it is, because it's so easy.

Bear
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
42,304
14,667
Joined Sep 12, 2009
Turned out good. I like the glaze, very tasty. cook time ended up almost 11 hrs at 200. THANKYOU 
Looks Great, Ol Smoky!!!


Mine took 8 hours---Maybe yours was bigger.

Glad You like it !!!


Bear
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.