Double Smoked Ham (Easter Dinner for the Bear Family 2016)
I’ve been eating Double Smoked Hams for at least 40 years, but I’ve only been Smoking my own for about 6 years, however the ones I smoke are even better than the ones we can buy around here for a Small Fortune!!
I found this Fully Cooked Shank Portion Ham on sale for 79¢ per pound, so this 11.57 LB Ham only cost $9.14.
Imagine that—79¢ a pound for the Best Ham I ever had!!!
You will see I got to use my Basting Trick again, by putting all the Skin & Fat Trimmings in a Foil Pan with holes punched in the bottom, so the melting juices can drip down on the Ham throughout the whole Smoke. It’s like raining Fat on the Ham throughout the whole smoke.
Before I get started, here are the ingredients for the Glaze I used near the end of the smoke. I normally put this on for the last hour, but this time I put it on an hour earlier, because I didn’t jack up the heat for 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 to at least 150°, and stir well before applying:
OK--Here we go:
The following is how I did it this time, but other ways are fine. These are all only suggestions.
Note: My Target is 145° IT, and Dinner is planned to be at 4:00 PM.
Remove Ham from store wrapping, rinse and trim most of the exterior fat and skin from the Hams (save trimmings).
Make cuts in surface of Ham, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices.
Pat Ham dry, and place on a wire cooling rack, in a foil pan.
This time I put the Ham in position #4 in my new MES 40 Gen #2.5, and I put all of the fat & skin trimmings on another rack, in position #1, above the Ham.
The fat will drip down and baste the Ham.
Note: This Smoker has 6 Racks, instead of 4.
Here is how my times & temps went:
8:15———---Preheat to 200˚. Also fill one row of AMNS with Hickory Dust, and light one end.
8:45——---—Put Ham & fat in position. Also put AMNS on Rack in #6 Position.
11:00---------IT----81°———Bump Heat to 230°——Fill 2nd Row of AMNS with Hickory Dust.
1:00———- IT—115°——- (200° was too low for this size Ham—Catching up at 230°)
2:00-----------IT----129°——-Open door & Apply Glaze with Spoon——Heat Dropped down to 150°.
2:30-----------IT—-135°——-Smoker temp back up at 230°.
3:00-----------IT—-140°——-All Dust burned out—No more Smoke.
3:20-----------IT—-144°——-Reset Smoker to 140° to stop cooking.
3:40————IT-—147°——Remove Ham from Smoker.
4:00-----------Slice and eat.
Note: Save Drippings for Gravy if making Ham Gravy.
Thanks For Stopping By,
Bear
11.57 Pound Shank Portion Smoked Ham @ 79¢ per Pound = Only $9.14 for this Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2396.jpg.html
First I poke some Drain holes in a 9 X 12 Foil Pan to put the Fat Trimmings in:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2400.jpg.html
Then I trim all the excess Fat & Skin off of the Ham & put it all in the Pan with the Drain holes in it:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2401.jpg.html
Then I drop a Wire Cooling Rack into a 9 X 12 Foil Pan:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2399.jpg.html
The Ham goes on the Wire rack in the Pan to keep the Ham from sitting in it’s own juices & to allow Smoke to get under the Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2410.jpg.html
The Ham goes on Position #4, and the Fat Basting Pan goes on Position #1, so the Fat can Drip on the Ham during the whole Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2412.jpg.html
Here’s my AMNS with one row filled & lit to begin the Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2411.jpg.html
After the first 4 hours, I filled the second row to continue the Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2415.jpg.html
Here is what it looked like through the “Looking Glass” after 4 hours:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2414.jpg.html
If you look real close you can see the light smoke coming from the top vent:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2416.jpg.html
Through the Looking Glass, you can see it’s ready to come out of the Smoker:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2418.jpg.html
Smokey looks like he’s ready to eat:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2430.jpg.html
Here’s a good look at it before slicing:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2419.jpg.html
Basting Pan of Skin & Fat is mostly spent.
I removed the excess Fat that was left & gave the smoked Skin to Bear Jr (For Diesel--His Chocolate Lab):
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1930.jpg.html
I start by cutting the biggest side off in one piece:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2420.jpg.html
Here it is with that first side cut off. Then I cut the other side off:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2423.jpg.html
These slices are just from the two sides. I always slice the rest after eating:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2422.jpg.html
Here’s the Table——Looks like Bear Jr is ready too:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2426.jpg.html
Here’s Bear’s First helping. The next helping will be All Ham!!!
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2427.jpg.html
Here’s the Dessert Mrs Bear Made:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2435.jpg.html
Here’s a Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2436.jpg.html
And some Cookies Bethany (Bear Jr’s Wife) made & Decorated:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2433.jpg.html
And Smokey got some new toys in his basket for Easter:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2403.jpg.html
I know he doesn’t look Happy, but that’s just the way he looks:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2409.jpg.html
Last but not least——Monday’s Breakfast for the Bear:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2431.jpg.html
I’ve been eating Double Smoked Hams for at least 40 years, but I’ve only been Smoking my own for about 6 years, however the ones I smoke are even better than the ones we can buy around here for a Small Fortune!!
I found this Fully Cooked Shank Portion Ham on sale for 79¢ per pound, so this 11.57 LB Ham only cost $9.14.
Imagine that—79¢ a pound for the Best Ham I ever had!!!
You will see I got to use my Basting Trick again, by putting all the Skin & Fat Trimmings in a Foil Pan with holes punched in the bottom, so the melting juices can drip down on the Ham throughout the whole Smoke. It’s like raining Fat on the Ham throughout the whole smoke.
Before I get started, here are the ingredients for the Glaze I used near the end of the smoke. I normally put this on for the last hour, but this time I put it on an hour earlier, because I didn’t jack up the heat for 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 to at least 150°, and stir well before applying:
OK--Here we go:
The following is how I did it this time, but other ways are fine. These are all only suggestions.
Note: My Target is 145° IT, and Dinner is planned to be at 4:00 PM.
Remove Ham from store wrapping, rinse and trim most of the exterior fat and skin from the Hams (save trimmings).
Make cuts in surface of Ham, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices.
Pat Ham dry, and place on a wire cooling rack, in a foil pan.
This time I put the Ham in position #4 in my new MES 40 Gen #2.5, and I put all of the fat & skin trimmings on another rack, in position #1, above the Ham.
The fat will drip down and baste the Ham.
Note: This Smoker has 6 Racks, instead of 4.
Here is how my times & temps went:
8:15———---Preheat to 200˚. Also fill one row of AMNS with Hickory Dust, and light one end.
8:45——---—Put Ham & fat in position. Also put AMNS on Rack in #6 Position.
11:00---------IT----81°———Bump Heat to 230°——Fill 2nd Row of AMNS with Hickory Dust.
1:00———- IT—115°——- (200° was too low for this size Ham—Catching up at 230°)
2:00-----------IT----129°——-Open door & Apply Glaze with Spoon——Heat Dropped down to 150°.
2:30-----------IT—-135°——-Smoker temp back up at 230°.
3:00-----------IT—-140°——-All Dust burned out—No more Smoke.
3:20-----------IT—-144°——-Reset Smoker to 140° to stop cooking.
3:40————IT-—147°——Remove Ham from Smoker.
4:00-----------Slice and eat.
Note: Save Drippings for Gravy if making Ham Gravy.
Thanks For Stopping By,
Bear
11.57 Pound Shank Portion Smoked Ham @ 79¢ per Pound = Only $9.14 for this Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2396.jpg.html
First I poke some Drain holes in a 9 X 12 Foil Pan to put the Fat Trimmings in:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2400.jpg.html
Then I trim all the excess Fat & Skin off of the Ham & put it all in the Pan with the Drain holes in it:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2401.jpg.html
Then I drop a Wire Cooling Rack into a 9 X 12 Foil Pan:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2399.jpg.html
The Ham goes on the Wire rack in the Pan to keep the Ham from sitting in it’s own juices & to allow Smoke to get under the Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2410.jpg.html
The Ham goes on Position #4, and the Fat Basting Pan goes on Position #1, so the Fat can Drip on the Ham during the whole Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2412.jpg.html
Here’s my AMNS with one row filled & lit to begin the Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2411.jpg.html
After the first 4 hours, I filled the second row to continue the Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2415.jpg.html
Here is what it looked like through the “Looking Glass” after 4 hours:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2414.jpg.html
If you look real close you can see the light smoke coming from the top vent:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2416.jpg.html
Through the Looking Glass, you can see it’s ready to come out of the Smoker:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2418.jpg.html
Smokey looks like he’s ready to eat:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2430.jpg.html
Here’s a good look at it before slicing:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2419.jpg.html
Basting Pan of Skin & Fat is mostly spent.
I removed the excess Fat that was left & gave the smoked Skin to Bear Jr (For Diesel--His Chocolate Lab):
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1930.jpg.html
I start by cutting the biggest side off in one piece:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2420.jpg.html
Here it is with that first side cut off. Then I cut the other side off:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2423.jpg.html
These slices are just from the two sides. I always slice the rest after eating:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2422.jpg.html
Here’s the Table——Looks like Bear Jr is ready too:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2426.jpg.html
Here’s Bear’s First helping. The next helping will be All Ham!!!
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2427.jpg.html
Here’s the Dessert Mrs Bear Made:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2435.jpg.html
Here’s a Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2436.jpg.html
And some Cookies Bethany (Bear Jr’s Wife) made & Decorated:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2433.jpg.html
And Smokey got some new toys in his basket for Easter:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2403.jpg.html
I know he doesn’t look Happy, but that’s just the way he looks:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2409.jpg.html
Last but not least——Monday’s Breakfast for the Bear:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/DSCN2431.jpg.html
Last edited: