Double Smoked Ham (Bear Style)

[Bearcarver]

 

Bear, just want to say I did a shank ham as you did with the basting pan on top. Turned out great. Self basting. You are the man. lol Thanks for your post. I don't know how to give you points but I would give 5 for that idea.

Thank You Sir!!

So simple, but works so good !! 

Bear

 

[chopsaw]

I did this right before the server change and forgot to tell you how good it turned out . I think that is the best ham I have ever eaten . Shop n sav had them for .99 a lb. Bought 2 .

I trimmed and put the fat above , but didn't score it or do the glaze . It was incredible .
I used oak and hickory pellets with apple and hickory chips mixed in . 12 " tube / mailbox .

 

[Bearcarver]

Thanks for letting me Know, Chopsaw!!

Isn't it amazing how good we can make a 99 cent Ham taste?!?!

Bear

 

[chopsaw]

The bone and some trimmings are in the freezer , can't wait for some beans .

Thx Bud .

 

[Bearcarver]

The bone and some trimmings are in the freezer , can't wait for some beans .

Thx Bud .

Yup---Here's what we do with the Bone & Trimmings:

Double Smoked Ham & Beans


Bear

 

[idahopz]

Dang Bear, I'm going to need to try all of your step-by step recipes - they all sound fantastic!

Maybe you should offer cooking classes at your local community college ;)

 

[Bearcarver]

Thank You PZ !!
I'm too busy fixing my Step by Steps, of which I'm now about 80% Done.
And Thanks for the "Like".

Bear

 

[ggreen]

I've been lurking (and learning) on this website for a year or two. I signed up today because I smoked this ham for work and it was the best ham I've ever eaten. I got so many compliments. I believe everyone who ate it told me how great it was. I signed up today so that I could tell you, thank you. Thank you for your service, and thank you for sharing your knowledge. You guys with knowledge and wisdom make us guys with neither look good.

 

[Bearcarver]

I've been lurking (and learning) on this website for a year or two. I signed up today because I smoked this ham for work and it was the best ham I've ever eaten. I got so many compliments. I believe everyone who ate it told me how great it was. I signed up today so that I could tell you, thank you. Thank you for your service, and thank you for sharing your knowledge. You guys with knowledge and wisdom make us guys with neither look good.

Thank You for letting me know & for the nice compliments!!
I tell everybody these are easily the Best Hams I've ever eaten, but the only people who agree are all the ones who have tried it.:)
They are also the cheapest, because we can turn the cheapest Ham into the Very Best.

Thanks again,
Bear

 

[wnctracker]

Giving your instructions a try right now. Added some smoked hog jowls to the pan for extra drippings!! Can't wait. On hour 4....

 

[bertman]

Bear, I look to your posts for advice every chance I get, but thanks to you, I am a legend in my home today. I followed these instructions for the double smoked ham, and my parents, wife, and son were AMAZED! I am a huge fan of ham, but you may have ruined ham in any other form for me! Great advice once again, and thanks for sharing your infinite wisdom and experience so willingly.

 

[petehalsted]

Day 2 of my two day Christmas smoke, and stocking the freezer with smoked goodies. I picked up a presmoked ham to give Bears step by step a try. But of course I ain't good at follow step by steps.

First I bought a partially deboned ham, so there was not skin and fat to trim off and use Bear's basting trick on. I did trim off the hard smoked exterior (I am sure there is a technical term for this but I don't know what) of the ham anyway, figuring that would help my smoke get into the ham. Since I couldn't use the basting trick, I spritzed with apple cider every 30 minutes, until I put the glazed on at 135. Pulled at 145.

Where I REALLY went wrong was trying to come up with my own glaze. I have had pineapple in a few Caribbean / Cuban dishes and love it, so I figured if I could create a pineapple glaze, some smoked would be great. I tossed some crushed pineapple, brown sugar and nutmeg in a bowl and mixed it, but where I messed up was I felt I needed to get it mixed better so added a bit of apple cider, which in turn made it to thin. The part I got to stick to the top was FANTASTIC, but it has to be more of a syrup to stick, and I suspect the weight of the pineapple would slide off regardless. Someone smarter than me please chip in and let me know how to pull off a glaze with pineapple in it.

Used the last of the Pitmaster's Choice pellets Todd included with my AMNPS. The end result was great, definitely a much better smoked ham than the original was.


The ham after it got N'ked


Seared up what I trimmed off for breakfast with some fried eggs, just don't tell my cardiologist. Sure had been a while since I had a real fried egg!


And the money shot. It was great and that bit of pineapple at the top was exactly what I was going for, just not enough of it. Its all sliced up and in Foodsaver bags and in the freezer now, for some Panini's at some point in the future.

 

[Bearcarver]

Day 2 of my two day Christmas smoke, and stocking the freezer with smoked goodies. I picked up a presmoked ham to give Bears step by step a try. But of course I ain't good at follow step by steps.

First I bought a partially deboned ham, so there was not skin and fat to trim off and use Bear's basting trick on. I did trim off the hard smoked exterior (I am sure there is a technical term for this but I don't know what) of the ham anyway, figuring that would help my smoke get into the ham. Since I couldn't use the basting trick, I spritzed with apple cider every 30 minutes, until I put the glazed on at 135. Pulled at 145.

Where I REALLY went wrong was trying to come up with my own glaze. I have had pineapple in a few Caribbean / Cuban dishes and love it, so I figured if I could create a pineapple glaze, some smoked would be great. I tossed some crushed pineapple, brown sugar and nutmeg in a bowl and mixed it, but where I messed up was I felt I needed to get it mixed better so added a bit of apple cider, which in turn made it to thin. The part I got to stick to the top was FANTASTIC, but it has to be more of a syrup to stick, and I suspect the weight of the pineapple would slide off regardless. Someone smarter than me please chip in and let me know how to pull off a glaze with pineapple in it.

When it comes time to glaze (135°), quickly put a bunch of Pineapple Rings all over the upper half of the ham, fastened with Toothpicks. Then use the glaze I posted at the start of this thread & pour it right over the top half of the ham, including over the pineapple slices.


Bear

 

[petehalsted]

Thank Bear, I will give that a try next time. Although the words quickly, pineapple and glaze all in the same sentence sounds like a recipe for a mess with me LOL

 

[Bearcarver]

Thank Bear, I will give that a try next time. Although the words quickly, pineapple and glaze all in the same sentence sounds like a recipe for a mess with me LOL

Yeah---I didn't word that too good.
I would remove the Pan with the Ham in it at 135°.
Then put the Rings & Glaze on, and when it's all coated, put it back in.
That way it's easier to put the rings on, and you won't lose a lot of heat, like you would trying to do it with the door open.

Bear

 

[Bearcarver]

Bear, I look to your posts for advice every chance I get, but thanks to you, I am a legend in my home today. I followed these instructions for the double smoked ham, and my parents, wife, and son were AMAZED! I am a huge fan of ham, but you may have ruined ham in any other form for me! Great advice once again, and thanks for sharing your infinite wisdom and experience so willingly.

That's Great !!
I love it when folks give this Double Smoked Ham a try, and find out I don't steer anybody wrong.

These Double Smoked Hams Rock!!!:)

Bear

 

[wnctracker]

The ham I did yesterday was simply delicious. But today for leftovers I think was even better!! Thanks!!

 

[chopsaw]

The ham I did yesterday was simply delicious. But today for leftovers I think was even better!! Thanks!!

Well you are right . It's awesome out of the smoker . For left over , I heat up a pot of BBQ sauce , just warm , and put some sliced DBL smoked ham in to just heat it up . Then on a burger bun ,,, heaven , just no words for how great that is . .

 

[Bearcarver]

The ham I did yesterday was simply delicious. But today for leftovers I think was even better!! Thanks!!

Well you are right . It's awesome out of the smoker . For left over , I heat up a pot of BBQ sauce , just warm , and put some sliced DBL smoked ham in to just heat it up . Then on a burger bun ,,, heaven , just no words for how great that is . .

That's Great !!
You guys really know how to cheer the Bear Up !!
Thanks for the Nice Comments!!

Bear

 

[jbfromtennessee]

all ready for new years day tradition down south. smoked ham, black eyed peas, cabbage, corn bread and whatever else my kids bring over. gonna fire up my mes30 bout daylight thirty and try to duplicate your recipe bear.. my shank could pass as the other one off of the same hog..