Double Smoked Hams---Times 4 (Step by Step)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
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18,184
Macungie, PA
Double Smoked Hams---Times 4 (Step by Step)

Wow! I just realized I never posted this here!!!

Last time I Double Smoked Hams, I did two 11 pounders in my MES 40.

This time, since those two were the best Hams I ever tasted, and they had "Shank" ends for 99¢ per pound, I decided to get 4 of them (about 40 LBS).

This time I tried a little "basting" trick I learned on the first two Hams, and refined the method on the second two Hams (see pictures).

I also played around with my temperatures a bit to adjust for completion timing.


Before I get started, here is the ingredients for the Glaze I used near the end of the smokes (about 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.

OK--Here we go----First Two Hams

The following is how I did it, but other ways are fine. These are all only suggestions.

Remove first two Hams 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 Hams dry, and place each one on it's own wire drying rack, in it's own foil pan.
This time I put both Hams in position #3 in my MES 40, 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 Hams.

Here is how my times & temps went (Time to eat Easter Dinner was to be 4:30 PM):
7:00-----------Preheat to 150˚.
7:30-----------Put Hams & fat in position.
8:00-----------Fill AMNPS with Hickory Pellets, and light one end.
8:30-----------Put AMNPS on bottom bars, to left of chip drawer.
8:30-----------Also bump heat up to 200˚.
9:00-----------Internal Temps----48˚/50˚
10:00---------IT----65˚/70˚
11:00---------IT----88˚/96˚
12:00---------IT----106˚/112˚
12:30---------IT----113˚/118˚-----Getting done too early---Cut heat back to 180˚.
1:00-----------IT----118˚/123˚
2:00-----------IT----124˚/129˚
3:00-----------IT----129˚/131˚-------Apply Glaze to Hams----And----Bump heat to 275˚.
4:00-----------IT----133˚/138˚-------Reset Heat to 100˚.
4:15-----------IT----136˚/140˚---------Pull Hams.
4:30-----------Slice and eat.




First two victims:
DSC03508.jpg



Size and price:
DSC03506.jpg



What it said on the Hams. So Minimum IT would be 130°:
DSC03510-1.jpg



Prepping first two Hams---Removing Fat, and Scoring Hams:
DSC03512.jpg



Fill AMNPS with Hickory, and light one end:
DSC03516.jpg



Ready to go:
DSC03517.jpg



Our Easter Table---Men's end:
DSC03519.jpg



Our Easter Table---Ladys' end:
DSC03520.jpg



This guy got wrapped in plastic wrap, and went to meat fridge to await the next two Hams:
DSC03522-1.jpg





The Other Two Hams (3 days later due to high winds)


I did all the same Prep-work as I did with the first two Hams, except this time I punched holes in a couple of small foil pans, and put the fat trimmings in them.
That way when the fat pieces get smaller while basting the Hams, the pieces don't fall through the racks, all over my smoker (see Pics).
I also didn't have a time set for finishing, so with these two, I'm going to set it at 200˚, and keep it there until the last hour.

After eating one of the first two Hams, and finding them to be the best Hams we have ever eaten, no other changes will be made at this time.

Here we go with the second two Hams:
7:00-----------Preheat to 170˚
7:30-----------Put Hams on position #3, with Fat in small perforated pans, above Hams for basting.
7:30-----------Also fill AMNPS with Hickory Pellets, and light one end.
8:00-----------Bump heat up to 200˚, and put AMNPS on bars in bottom of MES 40, on left side.
9:00-----------Internal Temp----52˚/57˚
10:00---------IT----73˚/81˚
11:00---------IT----97˚/104˚
12:00---------IT----111˚/117˚
1:00-----------IT----126˚/129˚
1:30-----------IT----131˚/135˚--------Apply Glaze to Hams, and Bump Heat Up To 275˚.
2:00-----------IT----135˚/138˚--------Reset Heat to 100˚.
2:30-----------IT----140˚/143˚--------Kill power---Leave door open for awhile----Pull Hams and bring in to cool.

Then I left them cool down to about 100˚ IT, wrapped them in plastic wrap & put in my meat fridge with the one I put in there 3 days earlier.

Then on the following day, I carved the 3 Hams into chunks, and sliced into 1/4" slices.
Then Vacuum packed, dated, and put in freezer.

Enjoy the rest of my Pics,
Bear


The Next Two Victims:
DSC03523.jpg



All prepped and ready to go:
DSC03533.jpg



Holes punched in small pans for fat to melt through & baste Hams below:
DSC03534.jpg



Waited 3 days for wind to die down, and still had to put tarp up to block wind:
DSC03538.jpg



Perfect Thin Smoke coming from my top vent:
DSC03542.jpg



#3 and #4 Hams ready to pull. Note fat above in pans---Fat is nearly spent:
DSC03545.jpg



Making a Sammy, with Ham from the first Ham, while smoking #3 and #4 Hams.
Also getting rid of a leftover hamburger roll:
DSC03550-1.jpg



Better look at a nice little Ham Sammy snack:
DSC03552-1.jpg



Ten-Hut!!---OK Guys Fall in to get sliced!!!!----Dress it up!!!----Dress it up!!!
DSC03557-1.jpg



Back two plates are slices for Sammies and "Ham & Eggs", and front two are for two future batches of Ham, beans, and taters:
DSC03560.jpg



Ready for the freezer. Two packs are for Ham & Beans.
The other 12 packs are enough for about 6 Sammies each.
That means the last 3 Hams are good for about 70 Sammies, plus 2 big batches of Ham & Beans.
Not bad for $30, plus seasonings & vacuum bags, not counting the first Ham that the 4 of us consumed in three days.
DSC03563.jpg
 
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A whole lotta cured and smoked pig goodness right there, Bear!  Great job on the double-smoking!  And, WOW! What added flavor it gives!  Super!
 
A whole lotta cured and smoked pig goodness right there, Bear!  Great job on the double-smoking!  And, WOW! What added flavor it gives!  Super!
Thanks Pops!!!

I have always loved Double Smoked Ham, but for some reason mine are tastier than the ones I used to buy. LOL--And a whole lot cheaper!!!

Bear
 
Looks great Bear... Yesterday my cousin brought over a cheap 5 dollar ham that he dug out of his freezer and asked me to smoke it.  I smoked it for an hour and then glazed it every hour or so with crushed pineapple, brown sugar and honey...smoked around 275 -300 on the drum to an IT of 145.

He was blown away and said it's the best ham he'd ever tasted.... which blows me away because it was one of those no skin small cheapo hams.   
 
WOW  that looks awesome. 

You give so much good info.
 
Last edited:
Looks great Bear... Yesterday my cousin brought over a cheap 5 dollar ham that he dug out of his freezer and asked me to smoke it.  I smoked it for an hour and then glazed it every hour or so with crushed pineapple, brown sugar and honey...smoked around 275 -300 on the drum to an IT of 145.

He was blown away and said it's the best ham he'd ever tasted.... which blows me away because it was one of those no skin small cheapo hams.   
Thanks FWI !!!

Try it at lower temps & longer time, and you'll like it even more.

Bear
Nice step by step and great looking hams as usual Bear!
Thanks Marty!!!

Bear
Looks great Bear!!! 

I love a double smoked ham. The flavor you get from them is wonderful
Thank You Dave!!

Anyone who never tasted a Double Smoked Ham has no idea what they're missing.

Bear
 
Dang Those look good!  I believe I would have breakfast more than once a day with that ham around. I am going to either have to ration my visits to this site or start doing more of my own yardwork! LOL

Great job Bear
 
I have to try this. I have just ordered an AMNPS and they have advised it shipped. This will be one of my first efforts with it. Thanks for the instructional post and the inspiration.
 
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Very nice Bear!!...i wish i could have ham like that in my house..the wife doesnt like ham at all, so itd be a waste for me to get a ham like that..and i can never find a small enough one for just me. since she doesnt do ham, we always have plenty of turkey around, and im definitely one to complain about smoked bird!! haaha
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