Double Smoked Hams---Times 4 (Step by Step)
Last time I Double Smoked Hams, I did two 11 pounders in my MES 40.
This time, since those two were the best Hams I ever tasted, and they had "Shank" ends for 99¢ per pound, I decided to get 4 of them (about 40 LBS).
This time I tried a little "basting" trick I learned from a Buddy of mine on the first two Hams, and refined the method on the second two Hams (see pictures).
I also played around with my temperatures a bit to adjust for completion timing.
Before I get started, here is the ingredients for the Glaze I used near the end of the smokes (about the last hour):
Glaze:
Brown Sugar-------------------------1/2 Cup
Maple Syrup--------------------------1/3 Cup
Ground Mustard-----------------------1/2 tsp
Ground Cinnamon---------------------1/4 tsp
Ground Ginger------------------------1/8 tsp
Ground Cloves------------------------1/8 tsp
Ground Nutmeg-----------------------1/8 tsp
Heat in Microwave, and stir well.
OK--Here we go----First Two Hams
The following is how I did it, but other ways are fine. These are all only suggestions.
Remove first two Hams from store wrapping, rinse well, and trim most of the exterior fat from the Hams (save fat trimmings).
Make cuts in surface of Hams, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices.
Pat Hams dry, and place each one on it's own wire drying rack, in it's own foil pan.
This time I put both Hams in position #3 in my MES 40, and I put all of the fat trimmings on another rack, in position #1, above the Hams.
The fat will drip down and baste the Hams.
Here is how my times & temps went (Time to eat Easter Dinner was to be 4:30 PM):
7:00-----------Preheat to 150˚.
7:30-----------Put Hams & fat in position.
8:00-----------Fill AMNPS with Hickory Pellets, and light one end.
8:30-----------Put AMNPS on bottom bars, to left of chip drawer.
8:30-----------Also bump heat up to 200˚.
9:00-----------Internal Temps----48˚/50˚
10:00---------IT----65˚/70˚
11:00---------IT----88˚/96˚
12:00---------IT----106˚/112˚
12:30---------IT----113˚/118˚-----Getting done too early---Cut heat back to 180˚.
1:00-----------IT----118˚/123˚
2:00-----------IT----124˚/129˚
3:00-----------IT----129˚/131˚-------Apply Glaze to Hams----And----Bump heat to 275˚.
4:00-----------IT----133˚/138˚-------Reset Heat to 100˚.
4:15-----------IT----136˚/140˚---------Pull Hams.
4:30-----------Slice and eat.
First two victims:
Size and price:
What it said on the Hams:
Prepping first two Hams---Removing Fat, and Scoring Hams:
Fill AMNPS with Hickory, and light one end:
Ready to go:
Our Easter Table---Men's end:
Our Easter Table---Ladys' end:
This guy got wrapped in plastic wrap, and went to meat fridge to await the next two Hams:
The Other Two Hams (3 days later due to high winds)
I did all the same Prep-work as I did with the first two Hams, except this time I punched holes in a couple of small foil pans, and put the fat trimmings in them.
That way when the fat pieces get smaller while basting the Hams, the pieces don't fall through the racks, all over my smoker (see Pics).
I also didn't have a time set for finishing, so with these two, I'm going to set it at 200˚, and keep it there until the last hour.
After eating one of the first two Hams, and finding them to be the best Hams we have ever eaten, no other changes will be made at this time.
Here we go with the second two Hams:
7:00-----------Preheat to 170˚
7:30-----------Put Hams on position #3, with Fat in small perforated pans, above Hams for basting.
7:30-----------Also fill AMNPS with Hickory Pellets, and light one end.
8:00-----------Bump heat up to 200˚, and put AMNPS on bars in bottom of MES 40, on left side.
9:00-----------Internal Temp----52˚/57˚
10:00---------IT----73˚/81˚
11:00---------IT----97˚/104˚
12:00---------IT----111˚/117˚
1:00-----------IT----126˚/129˚
1:30-----------IT----131˚/135˚--------Apply Glaze to Hams, and Bump Heat Up To 275˚.
2:00-----------IT----135˚/138˚--------Reset Heat to 100˚.
2:30-----------IT----140˚/143˚--------Kill power---Leave door open for awhile----Pull Hams and bring in to cool.
Then I left them cool down to about 100˚ IT, wrapped them in plastic wrap & put in my meat fridge with the one I put in there 3 days earlier.
Then on the following day, I carved the 3 Hams into chunks, and sliced into 1/4" slices.
Then Vacuum packed, dated, and put in freezer.
Enjoy the rest of my Pics,
Bear
The Next Two Victims:
All prepped and ready to go:
Holes punched in small pans for fat to melt through & baste Hams below:
Waited 3 days for wind to die down, and still had to put tarp up to block wind:
Perfect Thin Smoke coming from my top vent:
#3 and #4 Hams ready to pull. Note fat above in pans---Fat is nearly spent:
Making a Sammy, with Ham from the first Ham, while smoking #3 and #4 Hams.
Also getting rid of a leftover hamburger roll:
Better look at a nice little Ham Sammy snack:
Ten-Hut!!---OK Guys Fall in to get sliced!!!!----Dress it up!!!----Dress it up!!!
Back two plates are slices for Sammies and "Ham & Eggs", and front two are for two future batches of Ham, beans, and taters:
Ready for the freezer. Two packs are for Ham & Beans.
The other 12 packs are enough for about 6 Sammies each.
That means the last 3 Hams are good for about 70 Sammies, plus 2 big batches of Ham & Beans.
Not bad for $30, plus seasonings & vacuum bags, not counting the first Ham that the 4 of us consumed in three days.
That's All Folks-----Thanks For Looking!!!
Double Smoked Hams----Times 4 (Step by Step)
mighta stole your recipe! Updates coming!!
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