"Smoke me baby one more time"… Double Smoked Ham with a Glaze

[@patrickgalloway759]

Great video! I was wondering if you had an approximate cook time? These videos have given me a lot of direction. Thanks again!

[@gamatoutsikos]

Funny I was looking for the same information. A huge write up in the comment section but no mention of times.

[@patrickmott8912]

I've currently got a ham on my Kamado Joe. I am at the 2:15 mark and just hitting 100 degrees, after spraying it with roasted garlic stock every 20-30 mins instead of a water tray. I will switch to glazing in about 20 mins. so for instructions(approximate): 250-270 in double indirect setup and water tray between the two indirect stones. when it gets to 110 then up to 425 and add glaze every 10 mins until you hit an internal of 145-150 then remove and cover with foil and let rest for 15 mins.

[@dres-bbq3569]

Nice twist, great video again James.

[@timothyvon6119]

I made it today! Thanks for the recipe!

[@paulthomas3782]

Your ham looks amazing James, I am definitely adding this one to the menu Cheers.

[@SmokingDadBBQ]

Hope you enjoy

[@FOGOcharcoal]

Well great minds definitely were thinking alike today James.....

[@RumandCook]

Great looking Ham. Been a long time since I did one, but make me think it's time to do one soon! 🍻

[@fadekirj]

I just followed James' spiral cut ham video and smoked with hickory, it was delicious!!! Thanks for the info to do this.

[@SmokingDadBBQ]

Good stuff!

[@GClean]

Thank you for the great tips! I love how you go hard on the red plaid! 🤙

[@SmokingDadBBQ]

You bet!

[@jaredsaunders3662]

Looks amazing and definitely trying it for Easter. Was wondering approximate cook time? Thank you and as always great content.

[@markrempel4181]

We have a bone-in ham for Easter this weekend and I am planning on trying this too. I am also curious what your cook time was approximately. Thanks.

[@kenhunter4424]

Absolutely love double smoked ham, I do a bourbon brown sugar glaze. Can eat it for days

[@justdave6587]

Saw this last week but came back to it today after church to refresh my memory before throwing the ham on. Reading the comments, I want to apologize that I, along with everyone else, neglected to congratulate you on the title for this video. I imagine your wife hating it, and your girls not catching the reference. As it should be. Perfect dad joke material

[@DirkHarrington]

Congrats on breaking 100k 🎉 Onward and upward!

[@SmokingDadBBQ]

Thank you!!

[@mikecalcagni7073]

Thanks for the great tips and video! This is a great idea for an Easter feaster!

[@SmokingDadBBQ]

Thanks for watching!

[@agpmjm]

yum. Need to get my local butcher to do the spiral cut.

[@HiranArias]

I’ve found that raising the water pan with nuts has better results as it takes a little longer for water to evaporate

[@rshea41588]

i cant wait to try this!!!! im going to do it for next sunday

[@dcam36]

I just picked up a spiral ham for $.99 per lb, will be making this today! Thanks!

[@emmgeevideo]

I'm curious what the comparison is between double indirect with the SloRoller with no water pan vs two heat deflectors with water pan. I don't use the SloRoller very much and it is very ugly under my Big Joe. I could imagine getting rid of it and getting an extra set of heat deflectors and a second Smokeware pan -- if it gets better results.

[@CoolJay77]

The ham looks great, just in time for Easter. I was planning on smoking a cured deli ham, I will have to do it your way and get a smoked ham instead, and double smoke it.

[@SmokingDadBBQ]

100% recommended

[@ErnieDebets-yk7vn]

Looks amazing!

[@SmokingDadBBQ]

Thanks

[@jimmehp2748]

I never really like ham, but.... I haven't had ham like this. Thinking of trying it.

[@Ryan-pu9yw]

How long was it on totally? Great video.

[@scottjones2458]

Question on the double indirect method on a classic 2 - I find temp is easy to achieve and hold around 250 but higher temps (like for a chicken cook) it seems to have trouble. You can't build a larger fire (as the lower deflector hinders that) - do you really need to overshoot prior to adding all of the ceramics in? I did hand test and pizza for the lower deflectors but it seemed really slow. I have to say though - my smoke hesitant spouse seems to be liking the double indirect clean smoke! #bbqwin

[@ianharris8706]

Lovely!!

[@SmokingDadBBQ]

Thank you! Cheers!

[@kenmitchell3784]

Oh my that glaze you were so right when you called the maple syrup caddie I live in Maine and I would say there's nothing like the real thing

[@SmokingDadBBQ]

So good

[@stevebell3537]

Doing a ham next week. This looks great

[@SmokingDadBBQ]

Thanks

[@Keith80027]

Bought a ham on Friday for next Sunday Easter Dinner. Did the 15 - 20 minutes per pound work out for you at 250 degrees? How big was your ham too?

[@samacc2536]

I need to find a deeper water pan that I can use in the sloroller like your Thor hammers video. I’ve been using that setup lately a lot!

[@stevenscarborough6221]

Bought a spiral sliced ham today.

[@cronchy6163]

Mate this looks delicious

[@BehindTheFoodTV]

What time's Easter dinner And can I bring a +1? 😂😂😂

[@chrisa8203]

Why do you need to heat soak heat deflectors? 🤔

[@tlc2011jlc]

Will the sloroller and x rack fit in the kettle jo under the smoke/deflector lift accessory it comes with ?

[@nickchaput219]

Hey James quick question I've had my joe for almost 2 years now and it cooks great. I do have an issue where it takes 30-45 mins to get up to temp though no matter what temp I want. What can help this? I use the vents appropriately

[@jacobv1001]

That could be an issue with airflow into your kamado due to built up ash or something similar. He’s got a video (the link) on how you could solve your issue kzbin.info/www/bejne/naHLhoR8jJuof9E

[@damionfoster6561]

Could it be possible when loading up your fuel you’re covering all of the bottom airflow holes? Usually for start up I’ll try to keep open “pockets” between the charcoal and that better airflow will help with the initial start up

[@jaffacakes99]

You need to do a full Christmas Ham (from raw pork).

[@danny19201]

What was cook time?

[@johnmurphy3882]

Could you place a water pan on top of the SloRoller then have your deflectors above that to achieve a similar result? I don’t have a pizza stone available to accomplish double indirect as shown but want to give it a try.

[@SmokingDadBBQ]

For sure. Jump to the setup in this video to see how I did double indirect with the pan and sloroller - kzbin.info/www/bejne/gF6oYoZ9fMdpnLc

[@EricCastro-x2z]

Double the smoke double the flannel

[@SmokingDadBBQ]

😂

[@Lebowski9000]

Can you use the sloroller?

[@SmokingDadBBQ]

Yes for sure

[@Lebowski9000]

@@SmokingDadBBQ thanks James, love your videos.

[@Lebowski9000]

@@SmokingDadBBQ just made it again for Christmas 👌

[@beefandpork]

Do you and Al share your CD collections with each other?

[@SmokingDadBBQ]

tapes

[@AJ-by6pd]

I hate pre sliced ham. It’s always dry and I hate how thin the slices are.

[@shnill]

Yooooooo

[@SmokingDadBBQ]

Cheers

[@rcg3496]

I greatly dislike a spiral cut ham 😤

[@HOOKEM1963]

No Slow Roller?

[@SmokingDadBBQ]

its harder to keep clean for sticky things like this... and they have lowered the max temp from 450 to 300f which is right on the threshold of where i like it best

[@ericsalemi2048]

Mine says 275 in the oven. It's a 9.4 lb. Ham. Is it OK to go 300 degrees and how long do you think that would take... I'm hoping less than 2 hours