So this weekend I decided to try my hand at doing a double smoked ham. After doing some research on this website and Bearcarver's step by step index, I came up with my plan. I found a local IGA supermarket that had bone in hams for $0.99/lb so I picked up one weighing about 9.9 lbs. I trimmed it up and kept all the fat and skin to place on the top rack of my WSM 18.5" to baste the ham. On the second rack I placed the ham after cutting 1/4" slits into it. Smoked it for about 6 hours between 225-250 using apple wood to get to 140 and used Bear's glaze for about the last hour. As I was doing this I tried my hand at some ABTs which you will see in one of the pictures. Overall I was very pleased with the results of the ham...and so were my in-laws. Thanks to all of you on this website for putting together great help for a beginner like me.
All trimmed and ready to go
The fat and skin with some ABTs around for an appetizer
About 4 hours into the smoke
Pulled out and ready to slice
Some of the slices
I also had scalloped potatoes, green beans, salad and potato rolls but forgot to get a picture of that. Thanks for looking
All trimmed and ready to go
The fat and skin with some ABTs around for an appetizer
About 4 hours into the smoke
Pulled out and ready to slice
Some of the slices
I also had scalloped potatoes, green beans, salad and potato rolls but forgot to get a picture of that. Thanks for looking
