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Double Smoked Ham this weekend


Smoke Blower
Joined Sep 21, 2016
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


SMF Hall of Fame Pitmaster
Staff member
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Joined Jun 22, 2009
Looks like a winner to me!

Nice job!


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