Double Smoked Football (Boneless Ham)
I don't normally buy Boneless Hams or Spiral Sliced Hams, because I like a little Fat on my ham, and I don't care for the hard skin on them.
However Mrs Bear got this 6.14 pound Boneless Ham FREE, with her Reward Points she accumulated from shopping at Giant. The original price was $4.49 LB. It was marked down to $2.49 LB, but like I said, she got it FREE (my favorite price).
I decided to put that Little Football in my MES 40 for awhile, and make it much tastier than it was meant to be.
Before Smoking, I put ½ deep crosshatch slices pointing up, on the upper half of the Ham, for a place for the Glaze to hangout.
Lets Get Smoking:
9:30-----------Preheat Smoker to 180*.
10:00----------Put Ham on second position, and fill 2 rows of AMNPS with Hickory Pellets & light.
10:20----------Put AMNPS on bottom bars in MES 40, and put sterile temp probes in.
10:30----------Ham IT is 43*
11:00----------Ham IT is 52*
11:30----------Ham IT is 63*
12:00----------Ham IT is 75*
12:30----------Ham IT is 86*
1:00-----------Ham IT is 95*--------Bump heat up to 200*.
1:30-----------Ham IT is 104*
2:00-----------Ham IT is 111*
2:30-----------Ham IT is 120*
3:00-----------Ham IT is 126*
3:30-----------Ham IT is 132*-------Put in Pan on Wire Rack---Apply Glaze *** (See Below), & Bump heat to 275*.
4:00-----------Ham IT is 136*
4:30-----------Ham IT is 142*----Remove from smoker, take pics, and slice a couple center slices for Supper.
5:00-----------Plastic wrap & put in Fridge. Slice into 1/8” thick slices the next day.
***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, and stir well.
Enjoy The Pictures,
Bear
"Hatfield Meats" Smoked Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0192.jpg.html
Through the Looking Glass:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0197.jpg.html
Two rows of pellets in my AMNPS, lit on one end:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0198.jpg.html
Closeup with Medium Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0200.jpg.html
Medium Smoke leaving through my exhaust vent:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0201.jpg.html
Light Smoke leaving my vent. Hard to see, but it's there:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0204.jpg.html
All Done Double Smoking:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0205.jpg.html
Couple slices from the center for our Supper:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0209.jpg.html
Bear's First Helping:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0211.jpg.html
Slicing the rest up for Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0214.jpg.html
Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0215.jpg.html
Day #2----Sammy Time!!!
The next night. Gotta make a couple “Baked Hoagies”. All ingredients above:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0219.jpg.html
Two small Hoagie Rolls, coated with Submarine Dressing & Hot Hoagie Spread:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0220.jpg.html
Then a layer of Double Smoked Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0221.jpg.html
A layer of American Cheese:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0222.jpg.html
Another layer of Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0223.jpg.html
A layer of Tomato Slices:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0224.jpg.html
Topped with Grated Mozzarella:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0226.jpg.html
Stick them in the Toaster Oven @ 350*:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0227.jpg.html
Remove when rolls are toasted and cheese is melted & slightly browned:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0228.jpg.html
Bear's first Toasted Hoagie: http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0229.jpg.html
A little closer:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0231.jpg.html
I don't normally buy Boneless Hams or Spiral Sliced Hams, because I like a little Fat on my ham, and I don't care for the hard skin on them.
However Mrs Bear got this 6.14 pound Boneless Ham FREE, with her Reward Points she accumulated from shopping at Giant. The original price was $4.49 LB. It was marked down to $2.49 LB, but like I said, she got it FREE (my favorite price).
I decided to put that Little Football in my MES 40 for awhile, and make it much tastier than it was meant to be.
Before Smoking, I put ½ deep crosshatch slices pointing up, on the upper half of the Ham, for a place for the Glaze to hangout.
Lets Get Smoking:
9:30-----------Preheat Smoker to 180*.
10:00----------Put Ham on second position, and fill 2 rows of AMNPS with Hickory Pellets & light.
10:20----------Put AMNPS on bottom bars in MES 40, and put sterile temp probes in.
10:30----------Ham IT is 43*
11:00----------Ham IT is 52*
11:30----------Ham IT is 63*
12:00----------Ham IT is 75*
12:30----------Ham IT is 86*
1:00-----------Ham IT is 95*--------Bump heat up to 200*.
1:30-----------Ham IT is 104*
2:00-----------Ham IT is 111*
2:30-----------Ham IT is 120*
3:00-----------Ham IT is 126*
3:30-----------Ham IT is 132*-------Put in Pan on Wire Rack---Apply Glaze *** (See Below), & Bump heat to 275*.
4:00-----------Ham IT is 136*
4:30-----------Ham IT is 142*----Remove from smoker, take pics, and slice a couple center slices for Supper.
5:00-----------Plastic wrap & put in Fridge. Slice into 1/8” thick slices the next day.
***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, and stir well.
Enjoy The Pictures,
Bear
"Hatfield Meats" Smoked Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0192.jpg.html
Through the Looking Glass:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0197.jpg.html
Two rows of pellets in my AMNPS, lit on one end:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0198.jpg.html
Closeup with Medium Smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0200.jpg.html
Medium Smoke leaving through my exhaust vent:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0201.jpg.html
Light Smoke leaving my vent. Hard to see, but it's there:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0204.jpg.html
All Done Double Smoking:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0205.jpg.html
Couple slices from the center for our Supper:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0209.jpg.html
Bear's First Helping:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0211.jpg.html
Slicing the rest up for Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0214.jpg.html
Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0215.jpg.html
Day #2----Sammy Time!!!
The next night. Gotta make a couple “Baked Hoagies”. All ingredients above:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0219.jpg.html
Two small Hoagie Rolls, coated with Submarine Dressing & Hot Hoagie Spread:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0220.jpg.html
Then a layer of Double Smoked Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0221.jpg.html
A layer of American Cheese:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0222.jpg.html
Another layer of Ham:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0223.jpg.html
A layer of Tomato Slices:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0224.jpg.html
Topped with Grated Mozzarella:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0226.jpg.html
Stick them in the Toaster Oven @ 350*:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0227.jpg.html
Remove when rolls are toasted and cheese is melted & slightly browned:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0228.jpg.html
Bear's first Toasted Hoagie: http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0229.jpg.html
A little closer:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0231.jpg.html