FREE Double Smoked Ham (Big Spiral Surprise)

[SmokinVOLfan]

Great looking ham! I've too have one in the freezer been looking for something fun to do with. Thanks for the idea. And enjoy all those meals!

 

[Rafter H BBQ]

Awesome Bear, wow that looks real tasty!

 

[Jeff Wright]

looks awesome....great ideas in that post. And, you sure know how to do breakfast! Three meat breakfast, yummmm.

 

[emuleman]

Very nice Bearcarver! I tried this last year and it also came out great. Thanks for sharing!

 

[HalfSmoked]

Hey Bear don't get dizzy on that carousel ride.

Warren

 

[Bearcarver]

Awesome Mr Bear.

Thank You Cruiser!!
And Thanks for the Like.

Bear

Always an excellent write up on your cooks, a pleasure to read and view.
Looks great, many a nice meal awaiting y'all there.

Thanks John!!

Bear

 

[Bearcarver]

I know that was good . Free on top of it .

Thank You Rich!!
And Thanks for the Like.

Bear

Nice Job, Looks Fantastic I wish I had some right now Love that stuff

I "LIKE" it

Gary

Thank You Gary!!
And for the Like.

Bear

 

[Bearcarver]

I have one of those free hams in the freezer. Now I have an excuse to thaw it.

Thank You!!
Get it going!

Bear

I tried a spiral sliced ham in the oven once, so I was in total agreement with you as I was reading what you were saying about never making them again...but,

THAT LOOKS
A W E S O M E !​

I love the bacon fat dripping over the ham! Mmmmm...mmm! Genius! Sammies and breakfasts look hamlicious!

Thank You Kris!!
And Thanks for the Like.

Bear

 

[george255]

FREE Double Smoked Ham (Big Spiral Surprise)


By “Big Spiral Surprise”, I meant I never thought a Spiral Sliced Ham could be this good!!

This was the First Spiral Ham I’ve ever Smoked, but it won’t be my last !

I’ve had Spiral Sliced Ham at Family Christmas parties, and at a Wedding Reception, and they were all so bad, I swore I’d never do one myself.
You may have even noticed me talking Spiral Sliced Hams down in the past, because of all my past experiences with them.
They have all been Dry & Tough, and not very good tasting. I figured it was always due to the lack of Fat on them.

So during Easter week, in walks Mrs Bear with a 9.2 pound Spiral Sliced Ham she got for FREE from “Giant”, with her accumulated points from purchases.
I figured she got that 9 pound Turkey Breast for FREE, the same way, and that was Awesome, after I Smoked it, so I’ll give it a try.
It came in a fancy Red wrapper & a Net bag, so I had no idea what it looked like until a couple months later after I thawed it out & was ready to prep it.
Once I opened it up & took a look, my suspicions were right, they really are quite lean, but like I said, “It was FREE”.

So since it was so lean, it didn’t have any fat to trim off for my “Holey Pan Fat Drip Basting Trick”, so I told Mrs Bear to pick up about a Pound of FatBack.
I told her it would probably be about 8” X 8”, and all Pork Fat. So she phoned me from the store & said for about the same price “$2.99”, they had a pound of short Bacon cut-offs. I said, “That’s Great—Even Better--Get that instead!!”

Prepping:
So I took an 8” X 8” foil pan, and punched a bunch of holes in the bottom, and stacked about 3/4 of a pound of Bacon in it. Then I put another pan under it, covered it with saran wrap, and put it in the fridge for the next day’s Smoke.
Then since all but the top of the Ham was already sliced, I only made my criss-cross cuts in the top portion for the drippings to enter the Ham.
Then I covered the Ham & into the Fridge it went.

I also made the following Glaze, to pour over the Bacon, so it can drip on the Ham near the end of the Smoke.

Glaze:
Brown Sugar————1/2 Cup
Maple Syrup———— 1/2 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 just before applying.

Smoking (Day #2):
9:00 AM——-Preheat MES to 220°, and Fill 2+ Rows of AMNPS with Hickory Pellets, and light one end.
10:00 AM——Put Pan with Ham on Rack #4, and AMNPS on right end of bottom rack, and pull Dumper out 3” & rotate 180°.
10:15 AM——Light Smoke. Smoker Temp cycling between 212° and 228°.
11:00 AM——Put Fat Dripping Basting Pan on Top Rack, with Bacon in it, and sterilize & insert Meat probe in Ham.
11:45 AM——Light Medium Smoke——60° IT
12:30 AM——LMS——73° IT—— Bump Heat up to 230° to be done around 4 PM.
1:00 PM——-Medium Smoke——91° IT
1:30 PM——-MS——102° IT
2:00 PM——-MS——113° IT——Smoker Temp cycling between 224° and 237°.
2:30 PM——-MS——124° IT——Push Dumper in.——Pour Glaze on top of Bacon in Drip Tray.
3:00 PM——-LMS——133° IT
3:30 PM——-LMS——138° IT
3:45 PM——-LMS——142° IT——Kill Smoke (Separate Pellets) only 1” Left unburned.
4:00 PM——-LS———146° IT——Remove Ham to Kitchen.
4:15 PM——Slice just enough for Supper.

Add Sides, and Eat Supper.
After Supper I cut the rest up, put the nicest slices in Vac Packs for freezing, and a pack of nice slices for Bear Jr.
I kept the small pieces from around the bone & from the top that wasn’t Spiral cut for our first couple meals & a couple Sammies & Breakfasts.

NOTE: I couldn’t believe how Great this Ham was. It was just as good as my regular Hams that I have Double Smoked, that weren’t Spiral Sliced. The only thing different was I had to buy a little Cheap Bacon for my Drippings Pan, because it didn’t have it’s own Fat to use.

BTW: My Mobility was finally good enough to take this Smoke on, which is why it took me so long to get around to it.

Enjoy the Pics,

Bear



Fancy Wrapped 9.2 pound FREE Spiral Sliced Ham:
View attachment 372842

No Fat on this Guy:
View attachment 372863

Made some cuts in the top, put on a Wire Rack, in a Foil Pan, cover & put in Fridge:
View attachment 372864

Punch holes in 8" X 8" Foil Pan:
View attachment 372865

Put 3/4 pound of short Bacon slices in Pan with drip holes in bottom, cover & into fridge:
View attachment 372846

Dirty Window from last Smoke:
View attachment 372862

Couple minutes later, nice & clean:
View attachment 372848

Ingredients for my Glaze:
View attachment 372849

Halfway---Note Drip Pan with Bacon on top rack, Ham on #4, and AMNPS on Bottom rack #6:
View attachment 372850

Color getting Nice!!
View attachment 372851

Bacon after Glaze went through to Ham:
View attachment 372866

All done & ready to Finish Slicing:
View attachment 372853

Just sliced enough for Supper---Mostly the small pieces:
View attachment 372854

Bear's Supper---Lots of Ham, some Bacon from Drippings Pan, Roasted Reds, & Mixed Veggies:
View attachment 372855

NEXT MORNING BREAKFAST

Two Eggs, Some Ham, 2 Sausages, and some Bacon from Drippings Pan:
View attachment 372856

All Cut up. The Nice big slices on the right went to Freezer, and a Pack to Bear Jr.
The Raggedy pieces on the Left are for our first couple meals & Sammies:
View attachment 372867

NEXT NIGHT SAMMIES

Left Roll gets Horseradish Sauce. Right Roll gets Yellow Mustard & Kelchner's Horse Radish:
View attachment 372858

A Pile of Ham on Each:
View attachment 372859

Close 'em up & Eat:
View attachment 372860

NEXT MORNING"S BREAKFAST

Two Eggs, Some Ham, 2 Sausages, and leftover Roasted Reds:
View attachment 372861

 

[george255]

Looks great Bear! So let me get this right because I am going to try something similar real soon in my pit boss grill. The drip pan method is a damn good idea and my question is did you cover the bacon with your slurry made glaze? And all this just dripped on top of the ham and ran down the sides to create the finished product.

 

[AllAces]

Thank You!!
Get it going!

Bear

We just went through a rack of baby backs that I smoked in the MES with hickory, then finished with a sauce on the Weber. Served with cooked cabbage and brown rice. Threw a couple fresh peaches on the grill for something sweet.

The ham goes in the smoker next week. It's too big for just the two of us so we will be sharing it with the yard maintenance crew.

 

[Bearcarver]

Man that's a awesome looking ham bear

Thank You Adam!!
And Thanks for the Like.

Bear

Great looking ham Bear!!!! I can't believe you have never done one before. They are easy and taste great. I've never thought about the bacon/glaze drip method, that is an interesting idea. Thanks for sharing!!!!

Thank You Dave!!
Like I said, I had Spiral sliced made in ovens at a Wedding & at Family Picnics & they all sucked.
I was never going to try one, because I figured it was because they were too lean.
If Mrs Bear wouldn't have gotten this one for FREE, I would have never found out how good they can be.
I've been using my Drip-pan method of basting for years, but it is usually with the Ham's own fat trimmings.

Bear

 

[Bearcarver]

What brand was it looks like a Cook’s?

Looking good !

Thanks Dert!
Not Sure, All it said on the label was "WQ Spiral Ham".
I think Weis sells Hormel Spiral Hams.

Bear

 

[Bearcarver]

Nice job Bear!!
I didn’t think the meals would ever end:D Joking aside hams make for many meals... awesome job on taking advantage of the free ham

Thank You Ishi!!
I'm eating even more Sammies again.
Just got a pack of the nice slices out of the Freezer for tonight.
Gonna have a Ham Sam with some Fried Zucchini tonight.
BTW: Thanks for the Like.

Bear

 

[willbeg4q]

I always cringe when my wife brings home one of those hams. Your smoking method gives me something to look forward to.

 

[Bearcarver]

Very nice! And look who made the carousel! Really great tutorial you’ve got going on!

Thank You!!
I'm waiting for Al to show up, so I can Thank him for the Ride!! Haven't seen him yet.
And Thanks for the Like.

Bear

 

[Bearcarver]

<drooling>

that first breakfast looks like I WANT IT!

I would have that in a heartbeat.
add an order of rye toast and some of those taters from the second breaky, and I would dang near live on that!

ONE BIG LIKE!

Thank You Nanuk!!
Hmmm---Thanks for the Reminder---I haven't had Rye Bread for many months!!

Bear

 

[Bearcarver]

Glad to hear your mobility is coming back bear. That ham looks wonderful - Can you send me over a plate.

Point for sure.

Chris

Thank You Chris!!
And Thanks for the Like.

Bear

 

[Bearcarver]

Another fine post Bear. It all looks good but many those breakfast plates are making me hungry!

I think you need to file for a patent on the "foil basting pan", I think this is the first time I have seen you "apply" the glaze via the basting pan. What a great idea.

I have one question. Why put bacon in basting pan, and in fridge, the night before. Did I miss something else you did to the bacon, seems like extra work having to double pan it and cover it in the fridge instead of assembling the bacon pan the day of the smoke?

Thank You Pete!!
As for the readying the Drip pan, one reason is I like to do as little as possible in the morning before the smoke, and the other reason is normally it's Fat trimmings I put in that pan, and I trim them off the Ham on the day before, when I prep the Ham.

And I came up with the Fat Dripping Pan method back in 2013. Below you can see I used it on the 3rd & 4th Hams in this 4 Ham Smoke:
Double Smoked Hams Times 4

And Thanks for the Like.

Bear

 

[SmokinLogs]

I would have agreed with you. Any spiral sliced ham I’ve had in the past was not impressive at all. But my god that looks mouthwatering good. I can’t wait to try that bacon fat dripping pan trick above the ham with the glaze too. Good job.