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

Discussion in 'Pork' started by bearcarver, May 28, 2013.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You, Adam!!!

    I like to make it easy for Newbies, and I use my own Step by Steps every time I do a repeat smoke.

    Bear
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Better check with Lily, over at the Birdcage!!!  She'll let you!![​IMG]

    Bear
     
  3. awesome-ness
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Ticketz !!!

    Bear
     
  5. matt22556

    matt22556 Fire Starter

    Looks amazing!! Great job! This is next on my list, and thanks for the step by step.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Matt----Any questions, just yell !!!

    Bear
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I've made this recipe and it is incredible. I would have never thought of smoking a ham again. The result was a level of smoke flavour that was wonderful and the glaze is a delight.

    I served the ham at a Toastmasters get together at my home to rave reviews. When I invited people to take some food home, the little bit of leftover ham disappeared immediately.

    Thanks to Bear and others on this forum, my friends foolishly think I know how to smoke!

    Disco
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Disco!!!

    You do know how to smoke!!

    You've been putting out some Awesome food & Great threads!!!

    Bear
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har. If so, it is only because of great members on this forum.

    Thanks, Bear.
     
  10. I'm impressed !! nice self basting setup. Have sent this out to my "smokin buddys".Nice details and pics.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    I hope you mean the method I used in the lower (second) two Hams, with the fat in the pans.

    With the first method, the fat pieces shrivel up & fall through the grills.

    Bear
     
  12. I gotta ask - what happened to those crispy bits up above that had the fat rendered out? Ham and Navy Beans?
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----Various:

    Some in Baked Beans.

    Some in Ham & Wax Beans & Taters.

    Some I just gnawed on awhile.

    Very Tasty with all that Hickory Smoke!!!

    Bear
     
  14. Have you done this with fresh cut hams?
     
  15. Very nicely done Bear.......Makes me hungry.......[​IMG]
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't personally cure my own Hams, and if you just smoke a fresh Ham, like I did here, it would be just like pulled Pork from a Pork Butt.

    I've been thinking about cutting a Fresh Ham into 3" thicknesses, and curing & smoking them to 145*-150*, and slicing it, but I get such good prices for these cheap Smoked Hams, and by doing this to them it makes them taste better than $4 a pound Hams.

    Bear
     
  17. Thanks Bear, I agree with you re: the fresh ham. I look forward to trying your method and glaze. We have a supermarket here in Columbia that occasionally puts on a sale fo the precooked hams for $.99/ pound. so I hope soon to get that bargain again!
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Been a couple years since that price around here.

    Cheapest sale price here would be around Easter, for Butt end $1.49, and Shank end $1.29. The rest of the year is between $1.69 & $2.19 for the same Cheap Hams.

    Bear
     
  19. Bear, Thanks for the post... the hams look fantastic. You've inspired me to give this a go.

    Cheers, Tom
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You, Bugz !!!

    Glad you like it !!

    Bear
     

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