Double Smoked Ham (Bear Style)

[daricksta]

 
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

I like the idea of your meat cuts to catch the basting juices. For myself, I don't prefer pork shoulder or shank, the taste is two different aminals [sic]. I've never smoked a ham--pre-cooked or otherwise--and probably won't since although the wife likes ham she only likes it at Easter. Hey--maybe that's when I'll smoke it, weather permitting.

 

[Bearcarver]

 
I like the idea of your meat cuts to catch the basting juices. For myself, I don't prefer pork shoulder or shank, the taste is two different aminals [sic]. I've never smoked a ham--pre-cooked or otherwise--and probably won't since although the wife likes ham she only likes it at Easter. Hey--maybe that's when I'll smoke it, weather permitting.

Thanks Rick!!

These ones that I Double Smoke are from the leg, not the shoulder, so these are no different---They are exactly the same.

They are actually regular Hams, but they've been cut in half (Butt Ends and Shank Ends).

So the shops that smoke the Hams cut them in half, then usually remove a few "Ham Steak" slices, and sell what's left "Cheap" as "Butt Ends" and "Shank Ends". Then I smoke those again, and save a lot of $$$.

Bear

 

[daricksta]

 
Thanks Rick!!

These ones that I Double Smoke are from the leg, not the shoulder, so these are no different---They are exactly the same.

They are actually regular Hams, but they've been cut in half (Butt Ends and Shank Ends).

So the shops that smoke the Hams cut them in half, then usually remove a few "Ham Steak" slices, and sell what's left "Cheap" as "Butt Ends" and "Shank Ends". Then I smoke those again, and save a lot of $$$.

Bear

Thanks yourself! I never heard of butt ends and shank ends. All I really know about ham is that some types are better than others. I thought there were shoulder hams and leg hams. On the leg ham, which is the butt end and which is the shank end? I imagine the butt end is higher up on the leg. Looking at a diagram of a pig it looks like the leg goes up a long way.

 

[Bearcarver]

 
Thanks yourself! I never heard of butt ends and shank ends. All I really know about ham is that some types are better than others. I thought there were shoulder hams and leg hams. On the leg ham, which is the butt end and which is the shank end? I imagine the butt end is higher up on the leg. Looking at a diagram of a pig it looks like the leg goes up a long way.

The shank end of a ham comes from the lower portion of the pig's leg. The shank half of a ham is usually bigger than the butt half, with more meat, and has a tapered shape. The shank end is easier to carve because it has less tissue connecting the meat to the bone. Some butchers and chefs prefer the shank end of ham, believing the butt end has more gristle and fat.

The butt end of a ham is smaller than the shank end, and the meat is leaner. Because the bone in this portion of the ham has an irregular shape, it is harder to carve. Some cooks prefer the butt end, believing it has a meatier taste.

Bear

 

 

[daricksta]

 
The shank end of a ham comes from the lower portion of the pig's leg. The shank half of a ham is usually bigger than the butt half, with more meat, and has a tapered shape. The shank end is easier to carve because it has less tissue connecting the meat to the bone. Some butchers and chefs prefer the shank end of ham, believing the butt end has more gristle and fat.

The butt end of a ham is smaller than the shank end, and the meat is leaner. Because the bone in this portion of the ham has an irregular shape, it is harder to carve. Some cooks prefer the butt end, believing it has a meatier taste.

Bear

 

Thanks. I think the most prevalent hams in supermarkets are the shank ends.

 

[whistech]

Bearcarver, that is a delicious looking ham!

 

[Bearcarver]

 
Bearcarver, that is a delicious looking ham!

Thank You!!

We Love Double Smoked Hams----Even Mrs Bear !!!!

Bear

 

[bajabarrister]

Looks great Bear. My ham is going on the smoker today. Having a bunch of my local Mexican friends over for dinner in San Felipe, Mexico. They go ape because they don't smoke meat here in Mexico, so it is a real treat for them.

 

[Bearcarver]

Looks great Bear. My ham is going on the smoker today. Having a bunch of my local Mexican friends over for dinner in San Felipe, Mexico. They go ape because they don't smoke meat here in Mexico, so it is a real treat for them.

Thank You Baja!!

Enjoy,

Bear

 

[jetsknicks1]

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

The fat in the pan above the ham is just genius! I cannot wait to try this, I just sent my wife a photo of the finished product to get her thinking about it. :biggrin:

 

[Bearcarver]

The fat in the pan above the ham is just genius! I cannot wait to try this, I just sent my wife a photo of the finished product to get her thinking about it.

Thank You!!

That was a good move---sending her the Pic!!

And Thanks for the Points.

Bear

 

[jetsknicks1]

Thank You!!

That was a good move---sending her the Pic!!

And Thanks for the Points.


Bear

Just picked this up today. I couldnt find the same one you had so I got this semi boneless one. There's not much fat but can I still trim off all the skin and use it in a pan above the ham? I'm going to toss it on tomorrow, this will be my first ham.

image.jpg

• jetsknicks1
• Jan 15, 2016

 

[Bearcarver]

Just picked this up today. I couldnt find the same one you had so I got this semi boneless one. There's not much fat but can I still trim off all the skin and use it in a pan above the ham? I'm going to toss it on tomorrow, this will be my first ham.
 

Sure---You can trim it right to the meat if you want. There should be some fat under the skin. Most people don't eat much of the fat (I used to), so you can put it all in that pan.

Make the holes all close enough to the center of the pan, so all the drips land on the Ham below.

Bear

 

[jetsknicks1]

Thanks Bear.

 

[jetsknicks1]

What type of wood is suggested for ham?

 

[jetsknicks1]

image.jpg

• jetsknicks1
• Jan 16, 2016

image.jpg

• jetsknicks1
• Jan 16, 2016

Into the smoker it goes.


I wish I took better photos lol.

 

[ol smoky]

Looks good to me!

 

[Bearcarver]

What type of wood is suggested for ham?

LOL---I'm a Bad one to ask what wood is best.

I use Hickory about 95% of the time on all of my smokes. Can't help it---I love Hickory Smoke!!

Your Pics are Fine!!

Bear

 

[jetsknicks1]

Thanks guys. I feel the same way about apple wood so that's what I'm going with. Thumbs Up

 

[daricksta]

 
LOL---I'm a Bad one to ask what wood is best.

I use Hickory about 95% of the time on all of my smokes. Can't help it---I love Hickory Smoke!!

Your Pics are Fine!!

Bear

I just read on MSN that the global hickory wood shortage is directly attributable to you, Bear. You use it 95% of the time which has resulted in there being only 5% left...