Double Smoked Ham (Bear Style)

[billyboy402]

Just wanted to drop in and say i used your step-by-step yesterday for my first double smoked ham and my family loved it, what a treat. One of my 6 year old twins and his 12 year old sister tore into it like a Christmas present. I have learned so much from following these and wanted to thank you again for the time and effort you put into sharing these with us.

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• billyboy402
• May 1, 2016

 

[gary s]

Nice Job Billy Boy    

Gary

 

[Bearcarver]

 
Just wanted to drop in and say i used your step-by-step yesterday for my first double smoked ham and my family loved it, what a treat. One of my 6 year old twins and his 12 year old sister tore into it like a Christmas present. I have learned so much from following these and wanted to thank you again for the time and effort you put into sharing these with us.

Thank You Billy!!

That makes my day---It's always nice to be Appreciated.

And I'm glad you All like my Step by Steps!!

Bear

 

[gearjammer]

Good job Billy, very nice.

Dang, I sure do love that ham.

I know exactly how your kids felt.

     Ed

 

[adam15]

Just tried a ham this weekend using your guide and turned out fantastic! Thanks for the great step-by-step

 

[Bearcarver]

 
Just tried a ham this weekend using your guide and turned out fantastic! Thanks for the great step-by-step

That's Great Adam!!

That's the only Ham we eat here any more. 

Glad you liked it !!

Bear

 

[jetsknicks1]

I love Bear's double smoked ham and it's the only we do one anymore. One question: we do our Thanksging on Sunday but due to lack of smoker space, I need to do the ham Saturday. Should I just pull it out of the fridge on Sunday and bring it to room temp or is it better to slowly heat it back up to an IT of 145? Thanks.

 

[Bearcarver]

I love Bear's double smoked ham and it's the only we do one anymore. One question: we do our Thanksging on Sunday but due to lack of smoker space, I need to do the ham Saturday. Should I just pull it out of the fridge on Sunday and bring it to room temp or is it better to slowly heat it back up to an IT of 145? Thanks.

Thank You!!!

Glad you like it.

I would Heat it up in the oven, just the way you would have if you just bought it fully smoked, and I would cover it good with foil for the last hour or so, to limit the hardening of the Bark.

Bear

 

[dr k]

@Bearcarver

I made this recipe without a glaze at the end with a Hickory pre-smoked uncooked ham.  One row of Todd's Hickory pellets in the AMNPS lasted four hours then another three and a half w/o smoke to get to 145*F IT.  Great ham bone with Northern or your favorite beans.   So simple and so good. 

-Kurt

 

[Bearcarver]

 
@Bearcarver

I made this recipe without a glaze at the end with a Hickory pre-smoked uncooked ham.  One row of Todd's Hickory pellets in the AMNPS lasted four hours then another three and a half w/o smoke to get to 145*F IT.  Great ham bone with Northern or your favorite beans.   So simple and so good. 

-Kurt

Sounds Great, Kurt !!

That's the kind of things I like to do.----Simple & Tasty!

Double Smoked Hams are just That.

Bear

 

[engelsal]

Last Christmas we smoked a store-bought ham similar to the one you had. We did a mustard glaze and spices rub. When the ham was done, it tasted delicious, but it was SO salty it was nearly inedible. Our rub did not have much salt in it, so did the smoking intensify the saltiness or did we just buy a bum ham? We're wary of doing another one this year...

 

[Bearcarver]

Last Christmas we smoked a store-bought ham similar to the one you had. We did a mustard glaze and spices rub. When the ham was done, it tasted delicious, but it was SO salty it was nearly inedible. Our rub did not have much salt in it, so did the smoking intensify the saltiness or did we just buy a bum ham? We're wary of doing another one this year...

Hmmm, I never did a Mustard & Spices rub glaze, but it wouldn't take much sodium to throw the flavor over the line of too salty, because some Hams could be near the limit of salt in the brine they used.

I never had that problem, but I don't add anything to my glaze that contains any sodium.

I wouldn't be wary of Double Smoking another one---Just make sure you don't add any salt or sodium at all to what is already there.

I have never had one that was already too salty before I started, or after.

The only way Smoking could intensify the salt flavor would be if you cooked it so long that you cooked a lot of the water out, because if a lot of water leaves, the salt stays, raising the percent of salt per pound. But I seriously don't believe you did that---It would have made the Ham very dry.

Hope that helps.

Bear

 

[84bob]

I am a newbie and trying your recipe today. New to the AMNPS but will give it a try.I have a MES 40 and noticed that your MES was fairly clean on the inside.How often do you clean it and with what,The book says to clean it after every use.

 

[sev-]

Christmas ham thanks to your step by step. Appreciate the easy guides for everything!

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• sev-
• Dec 25, 2016

 

[bob95065]

I have my Bear style double smoked spiral cut ham in the smoker. It's been in there since 11AM. Guests will be here for dinner tonight. I am looking forward to it. Thanks for posting the glaze recipe.

 

[inferno12]

It's been a while since I have been here but decided to give this double smoke ham a go today. I followed Bears directions except I used the glaze packet that cam with the ham. It turned out better than I expected. Thank you Bear for this great step by step instruction.

There wasn't enough fat on this particular cut so I added some bacon to the top pan.

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• inferno12
• Dec 25, 2016

Just before the glaze

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• inferno12
• Dec 25, 2016

Added the glaze but it was so cold outside it solidified. This is the finished product

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• inferno12
• Dec 25, 2016

By far the best ham I have ever had!

 

[Bearcarver]

 
I am a newbie and trying your recipe today. New to the AMNPS but will give it a try.I have a MES 40 and noticed that your MES was fairly clean on the inside.How often do you clean it and with what,The book says to clean it after every use.

Thank You Bob!!

The MES in the picture is pretty new---That's why it wasn't black inside yet.

Mrs Bear washes the Grill Racks after every use, if meat will touch them.

I clean the glass in the door before each Smoke, Wash my bottom pan & water pan after the foil gets really bad, and put new foil on them.

I always check the walls & ceiling inside for anything loose that could fall on my food. If any is loose, I rub it with a Rag or brush until it falls off, before I put the clean racks & food in.

I also clean on & around the two sensors on the back wall occasionally.

Don't listen to everything it says in that book----The writer probably never even used an MES.

Bear

 

[Bearcarver]

Christmas ham thanks to your step by step. Appreciate the easy guides for everything!
 

Thank You Sev- !!

Glad you like my Step by Steps!

Your Ham looks Great !!

Bear

 

[Bearcarver]

I have my Bear style double smoked spiral cut ham in the smoker. It's been in there since 11AM. Guests will be here for dinner tonight. I am looking forward to it. Thanks for posting the glaze recipe.

Thanks Bob!!

Glad you like it !

Bear

It's been a while since I have been here but decided to give this double smoke ham a go today. I followed Bears directions except I used the glaze packet that cam with the ham. It turned out better than I expected. Thank you Bear for this great step by step instruction.

There wasn't enough fat on this particular cut so I added some bacon to the top pan.

Just before the glaze

Added the glaze but it was so cold outside it solidified. This is the finished product

By far the best ham I have ever had!

Thank You Sir!!

Looks Great !!

Nice Job!

Bear

 

[jipnsmoke]

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.