Double Smoked Hams---Times 4 (Step by Step)

Discussion in 'Pork' started by bearcarver, May 28, 2013.

  1. Anyone experienced in using corn cobs for smoking hams etc. We have had a bountiful crop of great silver queen corn this year;  I have saved and dried the cobs hoping to use them smoking ham or even perhaps some salmon.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

  3. Thanks so much... I had the occasion to visit Saigon and surrounding places twice- 1967 & 70!
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Place, huh? Got to Saigon once.

    Welcome Home !!!

    Bear
     
  5. Awesome recipe. Just got the MES 40 Friday and did an awesome pork butt and now a ham today. Can't wait to taste it!
     
  6. Well played, Sir!
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks!!

    Sounds Great !!!

    Be watching for your threads, and don't forget the Qview!!

    Bear
    Thank You!

    Bear
     
  8. roller

    roller Smoking Guru SMF Premier Member

    I`m Ham hungry !!!!!
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---That's because you're a little like me----Always Hungry!!!

    Bear
     
  10. Did a ham on Sunday, turned out great!  Very easy thanks to the Qview and good instructions.  Next time I may play with the ingredients in the glaze just to try something different.  Am seriously considering doing ham for Xmas.

    I do have a question for BearCarver, I noticed gravy in your pics, was it made from the drippings from the hams?  I love ham gravy!

    I had never had a double smoked ham before Sunday so I did not know what to expect regarding taste.  Should I have notice a significant difference in taste or should it be subtle?  To me it was subtle.  I smoked a 7lb. ham for 6 hours using AMNTS with a mix of hickory and cherry pellets.

    Thanks for the great Qview and recipe it makes it a lot easier for us folks who have only been smoking for a short while!

    I need to learn to take pictures, so I can post them!
     
    Last edited: Oct 8, 2013
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You GB !!!

    Yes, Mrs Bear uses the drippings + Corn Starch + Very Little Water to make Awesome Ham Gravy. I never paid attention to how much of what.

    To me the difference is more than subtle, but I use straight Hickory Pellets.

    I think if you had a regular smoked Ham right next to a Double Smoked Ham, you would notice more than a subtle difference.

    I'm glad you had good success with one of my Step by Steps!!

    Bear
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    With Easter Bearing Down On Us, I figured I should bump this up.

    It's an easy way to make Super Tasting Double Smoked Ham in a Short Time.

    Bear

    See the beginning of this thread for how easy it is:
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I see the ham shanks are on sale here today....... had already thought about it.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's another thing Great about Double Smoking this way-----You could actually get the cheap pre-cooked & smoked Ham on Easter morning, and Double Smoke it in time for Easter Dinner, and it's Awesome!!

    Best Hams I ever ate!!

    Bear
     
  15. suie

    suie Meat Mopper

    I'm planning on doing this on Sunday, in fact! Since I'll be using the miniWSM I won't have a way of putting the fat on an upper rack, but otherwise will be following these directions very closely. I can' wait!!
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great---You'll love it !!!

    I guess your mini comes back to heat pretty quick after opening, so you can probably baste it a few times.

    Just Yell if you have any questions!!

    Bear
     
    gary s likes this.
  17. suie

    suie Meat Mopper

    Yeah the mini should do fine to open for some basting, and it sounds like the weather will be perfect. 

    I do have one question, since you offered. :) Since I can't do the drip basting, would you recommend just scoring the fat on the ham, rather than removing it? 

    Thanks!

    Suie
     
    Last edited: Apr 18, 2014
  18. friesian rain

    friesian rain Newbie

    Looks perfectly delicious !  Thanks for sharing the info and pics !
     
  19. Bearcarver, that looks amazing, I have a ham in the fridge just begging to be smoked, may have to try this. Thanks again for your advice on my lack of smoke flavor, I believe we have decided which route to take to remedy the issue. Happy Easter!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Suie,

    Below is a Twin Ham Double Smoke I did, before I was putting the trimmed fat above the Hams.

    If you look at the first few lines I wrote, you'll see that I said I cut the skin off the top & some of the fat, but I said I should have cut more fat off first.

    So I would recommend you trim the fat down to less than 1/2" thick, and then cut a cross hatch through the fat, to the meat, so smoke & basting juices can get into the red meat.

    I also often make those cuts completely around the Ham (horizontally), instead of crosshatch, so when the cracks open up, there won't be any vertical cuts for the juice to run down through.

    Link:
    Bear
     

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