That's Great !!! Glad you liked it !!
Fantastic! I did my Easter ham this way yesterday and this will be my go to method from now on! Thanks, great ham!
Thanks,
Bear
That's Great !!! Glad you liked it !!
Fantastic! I did my Easter ham this way yesterday and this will be my go to method from now on! Thanks, great ham!
Ours are usually $2 per pound or more.
I wish we could get hams that cheap in Australia. One that size would cost nearly $50. Only a little bit jealous.
Thank You Very Much Bones!!!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!!![]()
LOL
Is the bearcarver way patented? ...because it looks my hams i've done for years. ;) looks nice
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.
LOL
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?
Bear
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>
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.
LOL-----Thanks Buddy!!!
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 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!!
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>
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.
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!!
Hi Tony!Bear,
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!!
Thank you,
Tony
You'll love it !!I'm trying this. Great pics and explanation.
The only way to Double Smoke a Ham is to Smoke one that has already been smoked.
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'm done for the night, but I'll be back tomorrow morning to see how you did.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.