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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!
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!
to ya brother.
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