HAM - How to smoke?

rolltide · Newbie Joined: 26 Feb 2007 Posts: 49

Looking to smoke a "ready to eat" ham. From what I have read, I can take a ready-to-eat ham, marinate it overnight, smoke it at 210 deg. for 1hr/lb.

Any other suggestions?

Thanks

rolltide · Newbie Joined: 26 Feb 2007 Posts: 49

Starting this in the morning, so any help is appreciated. I have an already cooked ham. Will add a little sald/pepper (maybe even a butt rub), mop it with a pineapple juice + honey sauce. Frill pick a bunch of pineapple rings on top.

Cook at 200 degrees for at least 8 hours (hope to not get get internal temp past 140). Mop every 30 minutes.

Suggestions? Thanks!

Mike Lawry · Posted: Dec 24 2007 Post subject:

Spray the ham with buttered flavored Pam then sprinkle with black pepper only.

Place in the smoker just like you would with an oven , temps 325 -350.

Should take 20-30 mins a lb to cook.

I glaze mine when the meat gets to about 125 internal.

Thats how I do mine.

Mike Lawry

SoEzzy · Posted: Dec 24 2007 Post subject:

As it is pre-cooked you're not going to need 8 hours to get it to 140, not even at 200 F cooking temp.

I like to add 4 - 5 hours smoke to a pre-cooked ham and we find that enough for most situations.
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rolltide · Newbie Joined: 26 Feb 2007 Posts: 49

lantern · Posted: Dec 24 2007 Post subject:

Spiral cuts are usually pretty tight so there shouldn't be too much more fluid loss.

However, of the top of my head, cheese cloth is my answer to anything I'm worried about drying out. Wrap and baste with whatever you like and let'er rip. Again, I've never had to do a spiral cut and cheese cloth, so I will defer to my BBQ bretheren if they think it's not a good idea. Very Happy

Mike Lawry · Posted: Dec 24 2007 Post subject:

Mike Lawry · Posted: Dec 24 2007 Post subject:

Mike lawry.

twoniner · Joined: 25 Dec 2007 Posts: 4

I'm doing a 9lb ready to eat ham as well. Is about 4-5 hours at 250 degrees going to be about right? Thanks guys, love the forum.

SoEzzy · Posted: Dec 25 2007 Post subject:

At 250 you are looking at more like 2.5 - 3.5 than 4 - 5.

It is already fully cooked, all you are doing is adding some smoke and heat to rewarm the ham, once you are over 140 you're good, once you get past 160 you are drying the ham out, IMO.
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Teleking · Posted: Dec 27 2007 Post subject:

Well I have to say that I cooked a smoked ham on Christmas day that turned out to be about the best tasting ham I have ever had.

Wrapped in several layers of cheese cloth and saturated it with maple syrup. Sprayed with apple cider once in a while and when pulled to rest. Smoked for 6 hours @ 225* and was very tender and moist.

Which brings up a question, if you smoke a cooked ham up to 190* will it pull like a boston butt???
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