Ham Twins (Double Smoked)

[Bearcarver]

Ham Twins (Double Smoked)

I've been paying a small fortune for Double Smoked Hams for the last 20 years, because they are soooo good, so I finally decided to save a few bucks, and see how it goes.
I think last year's was about 17 pounds for about $55 !!!

Giant had Fully cooked & smoked Shank End Hams for 79¢ per pound, so I got two of them, about 11 pounds each.

I cut the little bit of skin off the top, and some of the fat (should have cut more fat off).

I set my MES 40 to 200˚, and put each of the Hams in it's own foil pan, supported on their own little wire drying rack (so they don't sit right in the juice).

Then I filled my AMNS with Hickory dust, and we're off to the slow motion races.

Meanwhile I mixed up two different glazes for a test:

Glaze #1
1/2 C of Brown Sugar
1/3 C of Maple Syrup
1/2 tsp of ground mustard
1/8 tsp of ground cinnamon
1/8 tsp of ground ginger
1/8 tsp of ground cloves
Dash of ground nutmeg


Glaze #2
1/2 C of Honey
1/4 C of Balsamic Vinegar
1 tsp of cider vinegar
1 tsp of Worcestershire Sauce
1/2 tsp of garlic powder
1/4 tsp of ground ginger
1/4 tsp of allspice

After 7 hours, the internal temps were identical at 122˚.
I poured half of Glaze #1 on Ham # 1, and half of Glaze #2 on Ham #2 at 4:30 PM, and changed my heat from 200˚ to 270˚.
At 5 PM I did the same thing with the other half of the Glaze.

At 5:20 PM I pulled the Hams at 135˚ internal temp (label said you could eat it cold, or heat to 130˚).

Let Ham rest and take pictures.

BTW: Everyone here agrees---Glaze #1 is the best of the two.

NOTE: Next time I will trim more fat off of my ham, and put the fat trimmings above the Ham in my smoker. That way the fat won't be in the way of the smoke getting into the meat, yet it can still drip down to baste the Ham.

Enjoy The Views,
Bear


Twin Hams, smoked & fully cooked:



Nearly 22 pounds of Ham for $17:



Bear's Eye View through my MES 40 Door. I love that window:



View with door open:



35 MPH winds being blocked with a little cardboard:



Eat your heart out Dolly!



View of Left Ham:



View of Right Ham:



Just a bit of each sliced for Me & the Mrs:



A little closer from one Ham:



Some from the other Ham:



My plate-----Made two trips, so I had room for veggies on my plate:



Final Close-up View:



Thanks for looking!

[WaysideRanch]

Looks great Bear. Wow!!!

[THE ICEMAN]

Break out the applesauce! Another one to add to the 'to do' list.
Unfortunately I don't have the points to give.

[Bearcarver]

Originally Posted by WaysideRanch

Looks great Bear. Wow!!!

Thank You Scott!!

Bear

Originally Posted by THE ICEMAN

Break out the applesauce! Another one to add to the 'to do' list.
Unfortunately I don't have the points to give.

Thanks IceMan!!
I know what you mean---Sometimes I'm two days behind, waiting for reloads.

Bear

[SmokinOutBack]

Man do those babies look good! A helluva bargain to boot. I can almost smell them from here with the excellent pics too.
to ya brother.

[Doug S.]

Looks

Point's cops got me, get ya on the reload

[Bearcarver]

Thank You Jim & Doug !!!

Hams are easy to take pictures of----They're such "Hams" !!!

Bear

[minnbill]

Man that does look good

[gmotoman]

Yum yum dim sum!

[ThunderDome]

It's always Bear who makes me want to try a MES....i eyeball the sh*t out of them now when I'm at Sam's

Hams look great!

[Adiochiro3]

Looks great, Bear. Glad to see you posting again!

[Bearcarver]

Originally Posted by ThunderDome

It's always Bear who makes me want to try a MES....i eyeball the sh*t out of them now when I'm at Sam's

Hams look great!

Thank TD!!!
It's a great smoker for a old tired guy (or Bear).
I fit that bill.

Bear


And Thanks to Bill, gmotoman, and James !!!!

Bear

[cowboysfan]

Hams look awesome, and the photography just as good, i am not worthy to be in the company of such great talent! you do get my

[Bearcarver]

Originally Posted by cowboysfan

Hams look awesome, and the photography just as good, i am not worthy to be in the company of such great talent! you do get my

Thank You for the points, CBF !!!

However, you are being far to kind----There are many on this forum who are much better at this smoking game than I am.

This "Double Smoking Ham" thing is about as easy as you can get, with awesome results. Just follow my directions above. Get a cheap pre-cured, pre-cooked Ham, and put more smoke on it, making it much, much better than it was when you bought it. You won't believe how tasty a Double Smoked Ham is!!!

Since it was pre-cured & pre-cooked, you don't have to worry about getting the cure into the center of such a large piece, and you don't have to worry about anything called "Bone Sour".
All you have to worry about is "eating too much"!!!


Thanks again,
Bear