Double Smoked Ham (Bear Style)

[smokin218r]

All I can say about Bear's step by step is do it!

I've used it twice on two different types of ham and they both came out awesome.

:

I've used a few of Bears sbs and love em.

As I said , almost makes it too easy.

 

[smokinpoboy]

I'm definitely using this technique to recook one of the picnic hams I just made. Sound great.

 

[Bearcarver]

 
Thanks for the bump Bear!

I have been wanting to try the double smoke and had forgotten about it till now.

That's Great !!

You'll love it !

And Thanks for the Points!

Bear

All I can say about Bear's step by step is do it!

I've used it twice on two different types of ham and they both came out awesome.

:

That's what I like to hear---Makes it worth it to make all those Step by Step!!

Bear

 

[Bearcarver]

Originally Posted by Smokin218R  

I've used a few of Bears sbs and love em.

As I said , almost makes it too easy.

Thank You Again!

Glad You like them!

Bear

I'm definitely using this technique to recook one of the picnic hams I just made. Sound great.

Let me know if you have any question---PM me so I don't miss the question.

Bear

 

[waverz]

How about a recipe for "Mrs. Bears Awesome Ham gravy"?

 

[smokinpoboy]

Thanks Bear,

I will. Thanks for putting up all the great ideas.

Bryan

 

[old bones]

It looks as if there is going to be a lot of the "Bear's Double Smoke Hams" being made tomorrow.  I think my first smoked ham was a few days after your first posting and we were hooked..   We make around 10 smoked hams during the year for our use a several more for friends.   Nothing like a few fried eggs with some double smoke ham along the side or Mac and Cheese with a few smoked ham chunks added to set it off. I'll save some of the smaller pieces and grind them up and she'll later use that in her deviled eggs.   Today I'm smoking a few hard boiled eggs for her potato salad and a few cheese sticks to snack on.  

This morning I took out a frozen package of ground double smoke ham for tomorrows deviled eggs and tomorrow like many of the others on this site I'll be doing another Bear's Double Smoked Ham.  

Wishing you and your family a Happy Easter...    Once Again, Thanks for taking the time for making the Bears Step-by-Step in the link below..

John   

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index

 

[Bearcarver]

How about a recipe for "Mrs. Bears Awesome Ham gravy"?

OK, I'll Try:

Mrs Bear's Ham Gravy:

Collect Drippings from Ham into a sauce pan.

Skim fat off the Drippings.

Add water (How much water depends on how dark the drippings are & how much gravy you want).

Start heating the pan.

Put two TBS of Corn Starch in a cup with a little water, and stir until Corn Starch dissolves.

Add Corn Starch to Gravy mix a little at a time, while stirring, until it's thick enough.

Heat until time to serve.

Bear

 

[waverz]

Thanks Bear! I figured thats how it was done, just wanted to be sure.

OK, I'll Try:

Mrs Bear's Ham Gravy:
Collect Drippings from Ham into a sauce pan.
Skim fat off the Drippings.
Add water (How much water depends on how dark the drippings are & how much gravy you want).
Start heating the pan.
Put two TBS of Corn Starch in a cup with a little water, and stir until Corn Starch dissolves.
Add Corn Starch to Gravy mix a little at a time, while stirring, until it's thick enough.
Heat until time to serve.


Bear

 

[Bearcarver]

Thanks Bear! I figured thats how it was done, just wanted to be sure.

You're Welcome!

Probably a pretty basic & popular recipe, with maybe a few twists here & there.

I love it on my Mashed Taters, but I don't use it on my Ham.

Bear

 

[mr parx]

Just a quick note to say I used your instructions as a base, kind of winged it on the glaze, but OH MY is this delicious!  The instructions really took all the reluctance out of me, and one thing you do that I wish everyone did, is give a time-stamped play-by-play, to give an idea of how quickly/slowly to expect the temps to rise.  

It made my decision to smoke today and serve tomorrow, and I know you saved me from some impatient, hungry Easter guests.  

Thanks Bear, you're an awesome guide. A real Yoda of smoking. 

Best,

Parx.

 

[ej73]

One question before I do this tomorrow, as I now am the owner of two Easter hams!

Would you smoke the 7.5 lb. bone-in shank or the boneless 7 lb'er?

 

[Bearcarver]

 
Just a quick note to say I used your instructions as a base, kind of winged it on the glaze, but OH MY is this delicious!  The instructions really took all the reluctance out of me, and one thing you do that I wish everyone did, is give a time-stamped play-by-play, to give an idea of how quickly/slowly to expect the temps to rise.  

It made my decision to smoke today and serve tomorrow, and I know you saved me from some impatient, hungry Easter guests.  

Thanks Bear, you're an awesome guide. A real Yoda of smoking. 

Best,

Parx.

Thank You Very Much, Parx!!

I Appreciate those kind words!!

I'm smoking a New one tomorrow!

Bear

 
One question before I do this tomorrow, as I now am the owner of two Easter hams!

Would you smoke the 7.5 lb. bone-in shank or the boneless 7 lb'er?

You can probably get more meat out of the Boneless, but the Bone-in will taste better (More Fat).

Bear

 

[waverz]

Going to eat like kings tomorrow!

Thanks Bear!

20160326_205737.jpg

• waverz
• Mar 26, 2016

 

[Bearcarver]

 
It looks as if there is going to be a lot of the "Bear's Double Smoke Hams" being made tomorrow.  I think my first smoked ham was a few days after your first posting and we were hooked..   We make around 10 smoked hams during the year for our use a several more for friends.   Nothing like a few fried eggs with some double smoke ham along the side or Mac and Cheese with a few smoked ham chunks added to set it off. I'll save some of the smaller pieces and grind them up and she'll later use that in her deviled eggs.   Today I'm smoking a few hard boiled eggs for her potato salad and a few cheese sticks to snack on.  

This morning I took out a frozen package of ground double smoke ham for tomorrows deviled eggs and tomorrow like many of the others on this site I'll be doing another Bear's Double Smoked Ham.  

Wishing you and your family a Happy Easter...    Once Again, Thanks for taking the time for making the Bears Step-by-Step in the link below..

John   

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index

Thank You for the beautiful words, John!!

I'm really glad you like my Step by Steps & are getting good use out of them----That's what I did them for!!

I have an 11+ pound Ham Shank end in right now, since 9 AM.

Have a Great Easter

Bear

Going to eat like kings tomorrow!

Thanks Bear!

20160326_205737.jpg

• waverz
• Mar 26, 2016

That looks Perfect !!!

Bear

 

[desertsubi]

Put mine on at 430 this morning expecting an 8 hour journey. Only managed to take 4 hours to get to 135, at 220° so I put the glaze on and in another hour pulled it. So amazing, makes me want to buy another today and do it again.

Thanks for the write up, love SMF...

Sent from my Nexus 6 using Tapatalk

 

[Bearcarver]

Put mine on at 430 this morning expecting an 8 hour journey. Only managed to take 4 hours to get to 135, at 220° so I put the glaze on and in another hour pulled it. So amazing, makes me want to buy another today and do it again.

Thanks for the write up, love SMF...

Sent from my Nexus 6 using Tapatalk

Thank You!!

Glad you like it !!

I just ate some of my new one. 

Put it in at 9 AM. Smoked it mostly at about 210°. Bumped it to 230° later. 

Ended up taking about 7 hours to 247°.

Dang Good. Be posting it in a couple days.

Bear

 

[old bones]

 
I just ate some of my new one. 

Put it in at 9 AM. Smoked it mostly at about 210°. Bumped it to 230° later. 

Ended up taking about 7 hours to 247°.

Dang Good. Be posting it in a couple days.

Bear

 

[ej73]

And she's done and served - a hit!

Here's how it went:

7.5 lb'er, boneless.

Cut a few slits.

Rubbed Honey Dijon all over, then sprinkled brown sugar.

Smoker around 230-240 all day, WSM 18.5"

Hickory and Apple woods.

Placed raw bacon and some ham fat in a pan on the top grate with holes cut in it to drip down.

After 2 hours, sprayed pineapple juice and wrapped the ham in foil.

After 1 more hour, sprayed again and added a heavier dose of brown sugar, leaving the foil vented.

After 1 more hour, pulled it and let it rest 25 minutes.

Sliced and served - it had that nice little hint of extra smoke, and the glaze was fantastic.

Thanks for inspiring this ham success today!

Screen Shot 2016-03-27 at 7.06.52 PM.png

• ej73
• Mar 27, 2016

 

[Bearcarver]

Outstanding looking Hams John & EJ73 !!!

I'm Proud I had a little to do with your Great Success!

Keep up the Great Work!!

Bear