I've been wanting to double smoke a ham for a while and when I ran across this in the discount meat bin at my local supermarket I couldn't pass it up. They discount meat about to expire and I have come across some great deals there.
8 buck for a 10 pound ham! There were three total and I wish I had grabbed all three now after eating this one.
Trimmed a lot of the surface fat and put in a foil pan with some holes in it to place on the rack above the ham to baste as it smoked. I also scored the surface to allow more smoke penetration.
Loaded up the MES 30 set at 225.
Here is where I ran into a little problem. The temps on Saturday were so cold that the propane torch I use to light my Amazen tray had frozen the propane in the tank. I didn't want to have to run outside every 40 minutes in that cold to keep loading the tube. So I brought the propane tank in the house and gave it a hot water bath for about 10 minutes. My wife thought I was crazy. That worked and I got the tray fired up and loaded into my popcorn tin smoker attachment.
I was shooting for 140 internal temp but with outside temps running in the low single digits it was taking too long to be done in time for dinner. I pulled it at 120 but since it's already fully cooked and cured that was a safe temp. Here it is after about 4 hours:
All sliced up and ready to go. We have eaten 3 meals out of this so far with enough in the fridge for lunch and the bone and more ham in the freezer for a future soup project. I want split pea but my wife may veto that for a ham and potato. Either will be fine with me.
I know some people will add glaze or rub but I wanted to keep it as hammy as possible with boosting the smoke flavor and drying it out a little bit so I just left it plain. It was a hit and I will definitely make more hams this way again.
Thanks for looking!
8 buck for a 10 pound ham! There were three total and I wish I had grabbed all three now after eating this one.
Trimmed a lot of the surface fat and put in a foil pan with some holes in it to place on the rack above the ham to baste as it smoked. I also scored the surface to allow more smoke penetration.
Loaded up the MES 30 set at 225.
Here is where I ran into a little problem. The temps on Saturday were so cold that the propane torch I use to light my Amazen tray had frozen the propane in the tank. I didn't want to have to run outside every 40 minutes in that cold to keep loading the tube. So I brought the propane tank in the house and gave it a hot water bath for about 10 minutes. My wife thought I was crazy. That worked and I got the tray fired up and loaded into my popcorn tin smoker attachment.
I was shooting for 140 internal temp but with outside temps running in the low single digits it was taking too long to be done in time for dinner. I pulled it at 120 but since it's already fully cooked and cured that was a safe temp. Here it is after about 4 hours:
All sliced up and ready to go. We have eaten 3 meals out of this so far with enough in the fridge for lunch and the bone and more ham in the freezer for a future soup project. I want split pea but my wife may veto that for a ham and potato. Either will be fine with me.
I know some people will add glaze or rub but I wanted to keep it as hammy as possible with boosting the smoke flavor and drying it out a little bit so I just left it plain. It was a hit and I will definitely make more hams this way again.
Thanks for looking!
