Another Double Smoked Ham

Discussion in 'Pork' started by danvan, Dec 20, 2011.

  1. Hey all,

    I was asked by my mother in law to bring a ham to supper tonight.  I gladly obliged.

    I stopped at the local butcher shop/grocery store, the've been the same little building probably for the last 60 years.  I love that place.

    I grabbed a 10# bone in ham for 2.59/lb.  I'm going to re-smoke it over some cherry.


    I love it, it comes wrapped in butcher paper and twine.  I scored the ham and managed to squeeze it into my mini uds.

    I have electrified the UDS with a couple of coils from an electric range, an old Omron E5C controller and a solid state relay.  I love my junk pile.


    The temperature turned cold today -8 Canadian during the day today (17 American).  With the coils on 120 V, they draw 8.3 amps total for the pair, that's almost 1000 watts.  After putting the ham on, I found that it couldn't get to temperature... panic mode.

    I have a split plug in the front of the house for the block heaters, so I found 240V pretty quick with two extension cords.  I patched into there and quickly melted wires... started over with only one coil.. the two were making over 4000 watts in a 15 gallon drum!.  One coil pulls 8.4 amps at 240V, 2016 watts.  This worked very well.  I have a coffee can on the coil which I drop cherry chunks into.  My neighbour mills flooring and moulding and gave me a few pieces of scrap unfinished cherry!


    The Omron on the left is controlling the smoker temp.  It says Celcius, but I changed it internally to F.  The Watlow on the right is probing the ham.


    Here's the ham prior to putting the maple syrup / brown sugar glaze on it.


    That's where I'm at now, I will get more pics as it progresses.  I already cut a chunk off for a taste, and it's amazing.

    This is an addiction.

    I could never have done this without SMF!

    Any questions, please ask away.

  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks good!!! How are you going to glaze it?
  3. Realtorterry:  I'm brushing the mix of brown sugar, maple syrup, and spices over the top of the ham

    Right now it's 16:40 and has an IT of 140f.

    It has been going steady at 225-230 since around noon.



  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Well if your ham is at 140° internal then you are done after all all you are doingis re-heating.
  5. I pulled the ham when it was time to leave.  It reached 143 by 17:15.  The glaze caramelized nicely, and the skin on the top was just like eating candy.

    It got rave reviews from everyone.  There was even some leftovers I took home for sandwiches and breakfast.

    I left some meat on the bone and stuck it in the freezer for soup or beans.

    Sorry all, no bear-view.

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Dan!
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    That's why we do it.  Easy and delicious
  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member


     I love double smoked HAM.

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