Announcement

Collapse
No announcement yet.

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

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

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

    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!!!
    Last edited by Bearcarver; 09-09-2013, 02:21 PM.
    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


    Mom & 4 Cub litter---Potter County, PA:

  • #2
    That's some downright good looking ham, Bear! I have an 8 pound "Cook's" ham in the fridge just waiting a similar fate.
    sigpic
    Smoke Vault 24

    Comment


    • #3
      Originally posted by Bassman View Post
      That's some downright good looking ham, Bear! I have an 8 pound "Cook's" ham in the fridge just waiting a similar fate.

      Thanks Keith!!

      I thought for a couple hours it was an invisible post.

      Later---Movie Time for Me & The Mrs!!!---I'm being Paged !!

      Y'all Dudes Take Care Now!!!

      Bear
      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


      Mom & 4 Cub litter---Potter County, PA:

      Comment


      • #4
        Lookout Bear, someone mighta stole your recipe! Updates coming!!
        Mark
        sigpic


        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
        Smoked-Meat Certified Sausage Head!

        Comment


        • #5
          I'll do the same thing only running the weber at 350-400 and dont pullem till the barq is black and about 1/2 inch thickYa aughta try it sometime
          2-22.5'' weber
          1-18'' weber
          1 smokey joe
          22.5'' wsm
          24'' smoke vault
          1-outhouse
          Certified,Smoked Meat Sausage Head
          Smoked meathead #135

          Comment


          • #6
            Looks delicious!!

            I didn't see the cadbury eggs??????

            Craig

            Comment


            • #7
              WOW!!!

              I love the work you did on the ham and the great step by step... and the glaze!!

              I am hoping to pick up a couple to do just this very soon.

              Thanks!
              Where to Shop -
              www.OwensBBQ.com

              Follow Tatonka Dust on Facebook -
              https://www.facebook.com/TatonkaDust

              Comment


              • #8
                Nice looking hams!
                Smokers:
                ECB -The Brinkman All-In-One Bullet type Water smoker aka -Baby Bink)Camp Chef Smoke Vault 24 Inch propane smoke (aka -Black Beauty)
                SunJoy horizontal with left side firebox (aka - Lefty Lucy)
                River Grille - Black Ceramic Egg (aka Black Egg)

                Smoke preference:Combination of Charcoal, Hickory, Apple, Cherry & Pecan wood.

                Comment


                • #9
                  Dammm Bear thats some good lookin ham
                  A Good Day is Outdoor Cookin and Drinkin Home Brew
                  Homemade Barrel offset smoker/Grill
                  55 gal UDS/BADS
                  30 Gal UDS/BADS
                  Weber 22.5 Kettle Grill
                  about 8 other grills???
                  BBQ Guru DigiQ DX2 temp control

                  Comment


                  • #10
                    Originally posted by Mark R View Post
                    Lookout Bear, someone mighta stole your recipe! Updates coming!!
                    Thanks Mark!!
                    That's what my step by steps are for. I hope they help some people.

                    Bear


                    Originally posted by minnbill View Post
                    I'll do the same thing only running the weber at 350-400 and dont pullem till the barq is black and about 1/2 inch thickYa aughta try it sometime
                    Thanks Bill,
                    Couple things:
                    We don't like hard bark on our Hams around here.
                    The longer I keep it in the smoker at a low temp, the more smoke I can get on it (350-400---might as well do it in the kitchen oven).
                    Maximum temp on MES is 275˚.

                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                    Mom & 4 Cub litter---Potter County, PA:

                    Comment


                    • #11
                      Very nice work, Bear...smoke and post!
                      Rudy

                      sigpic
                      GOSM Big Block
                      SnPP - Rehab'd after 16 years
                      22.5" Weber Kettle
                      Smokey Joe for the RV
                      Assorted Digital Thermos
                      and a ugly BROWN thermapen cuz it was on sale!

                      Comment


                      • #12
                        Originally posted by fpnmf View Post
                        Looks delicious!!

                        I didn't see the cadbury eggs??????

                        Craig
                        Thanks Craig!!
                        No---No Cadbury eggs.

                        Bear

                        Originally posted by TATONKA3A2 View Post
                        WOW!!!

                        I love the work you did on the ham and the great step by step... and the glaze!!

                        I am hoping to pick up a couple to do just this very soon.

                        Thanks!

                        Thank You Tanya!!!
                        I sure do love Ham Double Smoked this way----Soooooo Smoky!!

                        Bear
                        Last edited by Bearcarver; 08-09-2013, 12:25 PM.
                        Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                        Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                        Mom & 4 Cub litter---Potter County, PA:

                        Comment


                        • #13
                          Great Post Bear! Love The 2x Smoked Hams Also.
                          sigpic

                          Comment


                          • #14
                            Excellent step by step as usual Bear, those hams look great also!
                            --- --- --- --- --- --- ---
                            www.OwensBBQ.com

                            Comment


                            • #15
                              Originally posted by DeejayDebi View Post
                              Nice looking hams!
                              Thanks Debi!!!

                              Bear


                              Originally posted by toolboxdiver View Post
                              Dammm Bear thats some good lookin ham
                              And Thank You TBD !!

                              Bear
                              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                              Mom & 4 Cub litter---Potter County, PA:

                              Comment

                              Working...
                              X