Double Smoked Ham (Bear Style)

Discussion in 'Pork' started by bearcarver, Oct 8, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    See Below.
    Austyn,

    I would recommend what Kurt said (above) if you get it cured, but unsmoked.

    If you get it cured & smoked, I would just follow this Step by Step @ Post #1.

    Bear
     
  2. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]   Dang Bear what do you do with all the food you cook I didn't know that you had a restaurant or just a local food bank. Food Lion has shanks for $.87 this week.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's a Great Price for Shank Ends!!

    You should always check to see if they have any Ham Butt Ends too. They are usually only about 20 cents a pound more, and I like the meat to bone ration much better.

    Right now one of my stores has this:

    Smoked Ham Shank Ends--------$0.99

    Smoked Ham Butt Ends-----------$1.19

    Bear
     
  4. Has anyone tried this with a spiral sliced ham? My SIL has tasted mine and wants me to do a double smoked ham for her for Christmas, but she wants spiral sliced for presentation and easier to serve. My concern is drying the ham out. My initial thought is to smoke at 120 for 3 hours or so to get some smoke on it then crank the heat to 225 or 250, glaze it and finish it.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sure you can do a Spiral Sliced this way too. I personally don't care for Spiral Sliced, because of the lack of fat & they're usually a bit more like a canned Ham. Could be just me.

    However if you do it, I would go right to the 225° & keep it there the whole way. That will be plenty of time for a second smoke & it won't be in too long to get dry.

    Bear
     
  6. Thanks Bear, I do have some pork fat stashed in the freezer that I was thinking about putting above it to baste. 225 the whole way sounds like the way to go.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like a Plan!!

    Putting that fat in a foil pan above, with holes punched near the center would be a big help.

    Also the Ham on a wire cooling rack like I use will keep the dripping from getting all over everything below, yet the Smoke can still get all the way around the Ham.

    Bear
     
  8. waverz

    waverz Newbie

    Going to be trying this out tomorrow! I'll be a little short on time so I plan on smoking at 225 until I hit desired IT.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's fine!!

    That'll work!

    Bear
     
  10. Interested in how this works out.
     
  11. ol smoky

    ol smoky Smoke Blower

    I got a shank portion on sale for $.89 a pound so I will be trying this next weekend! I will report back with the results
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great !!---Good price!!

    Tip:  When they have Shank portions on sale, look to see if they have any Butt portions too. They're usually only 20 cents a pound higher with a much better meat to bone ratio.

    Bear
     
  13. ol smoky

    ol smoky Smoke Blower

    thanks for the tip
     
  14. Looks Fantastic John...did you save me a piece? Those double smoked hams are tough to beat...the only way I like them anymore.  Like the six rack option Masterbuilt has in the 40 now. Would work well making jerky on Q-mats. 

    Hope you had a great Holiday Season at the Bear's Den!!

    Len
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Len!!

    Yes, this thing would be awesome for Jerky, Sticks, or anything else that's thin.

    I like it too, because it gives me so many options of different spacing between things.

    Good to see you Len, and have a Great New Year!!

    And Happy New Year to Everyone Else too!!

    Bear
     
  16. ol smoky

    ol smoky Smoke Blower

    I just put in the $.89 per pound ham shank in for an early dinner. we plan on cutting up the extra and vacuum sealing it for lunches etc for the kids because they love ham. I will post pics when it's done. I'm following bear's recipe to the T so it should be excellent [​IMG]
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    You'll love it, Ol Smoky!!!

    Hard to believe how tasty it is, because it's so easy.

    Bear
     
  18. ol smoky

    ol smoky Smoke Blower

    Its at 135 IT. I just glazed it. Looks really good
     
  19. ol smoky

    ol smoky Smoke Blower

    Turned out good. I like the glaze, very tasty. cook time ended up almost 11 hrs at 200. THANKYOU
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Ol Smoky!!![​IMG]

    Mine took 8 hours---Maybe yours was bigger.

    Glad You like it !!![​IMG]

    Bear
     

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