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Discussion in 'Pork' started by bearcarver, May 28, 2013.
That's Great !!! Glad you liked it !!
Ours are usually $2 per pound or more.
It's only around the Holidays that they have Shank & Butt Ends cheap.
Chalk up another one for the Bear… I was going to do a “Q” but I thought I’d put the credit where credit is due… I had this link bookmarked for several years now and finally had to buy one of them store bought hams so I thought I’d double smoke like the Bear did… The only thing I did different was I used Turbindo Sugar and I took the ham up to 145º degrees like he did in one of his other links. I also put the pork trimmings in a pie tin that had several holes in it and let that drip on to the ham. here had to be a reason this link keeps poping up and now I know why.. This was the best Easter Ham ever...
I think the picture says it all.. Yep! It taste as good as it looks..
Finger Licking Good for sure…. Thanks Bear!! Thumbs Up
Thank You Very Much Bones!!!
Yup, I usually take Pork to 145*, but these had a tag that came with them, that said 130* was enough. That was a little lower than I wanted to go, so I removed the 4 of them at 136*, 140*, 140*, and 143*. Wouldn't even hurt to go to 150, but not necessary.
Thanks for letting me know of your success-----That makes my Day!!!
Is the bearcarver way patented? ...because it looks my hams i've done for years. looks nice
Not Patented, just first to post this way & make it easy for all to follow. Everyone seems to like it. It's actually very easy.
I never saw your Double Smoked Ham post. Gotta Link?
I don't think you can patent that unless you have a special type device or secret ingredients. Bearcarver is just being his usual helpful self, especially to the new members and old members looking for ways to prepare and smoke different things. I am quit sure when I look through his Step by Steps I will find thing similar or exactly the way I have done it for 40 years, only difference is he took the time to write it down in detail and with pictures for everyone to enjoy. Thanks again Bear, I used your glaze on my Easter Ham and was GREAT !!!!
Sorry John no post, the "bearcarver way" label just made me wonder if it was a special process and i see it is. Good looking ham like i said...The elaborate time table of the lighting of the pellets etc... made me think it was it was something i should check out. My old hams i just lit some charcoal, added wood chunks, scored the ham and glazed.... It was nothing as fancy as yours. I took notes so my next one is better. Thanks for the break down.
But this has the Special Official BearCarver seal of approval......... That carries a lot of weight. Bear got his S&it together, he just can't lift it anymore...... <Chuckles>
I used to be able to lift "Almost Anything"------ I can still lift anything, but now it's "Hardly Anything".
I agree that Bear's recipes always come out great! But, I gotta give you props too, for recommending the utility knife for scoring....worked like a charm!!
Its the little things in life that cause the bottle neck for the big things. Take care of the little things and the big thing fall in place easier.
Easier is always a big hit with me as long as it doesn't come out of a pre-mixed box.
I know this is an older post but I am doing a couple of these hams soon and have a few questions if you don't mind.
1. I understand the directions state it is already cooked and only needs an internal temp of 130. I saw your two separate posts with different processes and both were quite long based on when you needed them. Are you going that long to obtain a better smoke flavor or to the desired temp? I would think if you are going through a whole AMNPS that would get you about 8-12 hours of smoke?
2. Any other pointers you can provide would be much appreciated!!
I usually take Pork to 145*, but these had a tag that came with them, that said 130* was enough. That was a little lower than I wanted to go, so I removed the 4 of them at 136*, 140*, 140*, and 143*. Wouldn't even hurt to go to 150, but not necessary.
As for how long I smoke, you guessed it, I use a light TBS, but I do it over many hours, because I am indeed a "Smoke Hound".
Remember-------Many hours of light TBS is a good thing, but A short time of heavy smoke is a bad thing.
PM me if you run into any questions when you do your Hams. I'll get back to you as soon as I see your question.
I'm trying this. Great pics and explanation.
Excellent pics, excellent post, excellent food.
My first comment would be why do you start with an already cooked ham? Won't the addition cooking dry the ham up? Also most of the spiral sliced hams that you buy have the cut much deeper. Does it make much of the difference as to how deep the cuts are?
Second is with all that ham that is left over, when can my wife and I come over to eat some?............Bob
I've been dying to try this so I finally bought two hams.
I have followed your instructions so far and they look and smell great!!
I just put on the glaze, but forgot to take pictures.
Should be done in an hour or so. I will post pictures then.
You'll love it !!
Everybody who tried it loves it.
Best Ham I ever had!
The only way to Double Smoke a Ham is to Smoke one that has already been smoked.
Smoking it again at my temps to an IT between 130° and 150° will not dry out a Ham.
The cuts I put in are to keep the juices from all running down to the bottom, not to get the outside juices into the center. It's already juicy inside the Ham..
I don't do Spiral cut Hams---No fat & tough skin, and if any Ham will ever dry up it will be a Spiral cut Ham.
You'll have to wait until I do a couple more---It's all gone.
I'm done for the night, but I'll be back tomorrow morning to see how you did.