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Whole Ham

 
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Wild West BBQ
BBQ Fan


Joined: 19 Oct 2007
Posts: 142
Location: bfe ky in the belly of Smokezilla

PostPosted: Nov 04 2007    Post subject: Whole Ham Reply with quote

I've got a raw ham about 18 pounds.. this is a new one for me I don't want to dry it out I have a large smoker a can do 20 butts at a time with out a hitch but I've never done a raw ham before. Any sugestions for time and tempeture I have dry rubbed it and put it on at 200 I wonder how hot it needs to be inside when it is done, don't want to over cook it. thanks
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Pkerchef
BBQ Fan


Joined: 03 Jun 2007
Posts: 313
Location: Pontotoc Ms

PostPosted: Dec 24 2007    Post subject: Reply with quote

I used to smoke whole hams in a BBQ restaurant i owned it takes quite a while to get them done, dut to the thickness of the ham and also bone in.You have to be careful and be sure it gets done down to the bone. I would almost think it would be done when it gets to about 190-200 range at the thickest part.I haven't cooked 1 in 20 years but i hope this helps.Have a digital probe ?
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glued2it
Newbie


Joined: 29 Dec 2007
Posts: 34

PostPosted: Dec 29 2007    Post subject: Reply with quote

raw ham I'm assuming it's a uncured ham/fresh ham? That's basicly a roast.

For slicing you'll want to cook to internal temp 165
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goosekilla
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Joined: 03 Feb 2008
Posts: 25
Location: East TN

PostPosted: Mar 08 2008    Post subject: Reply with quote

This is a little off topic. Before I was introduced to smoking meat I convinved my father-in-law to deep fry a fresh ham in a turkey fryer. My uncle runs the meat dept. at his families grocerie store and got us one. He said "You are going to do WHAT?!?!??!" Anyway is was the best ham I ever had up to that point. Used the same cooking times as for turkeys. It was not at all greasy as we all expected. Very flavorful and juicy.

Hope I did not commit a cardinal sin by recommending deep frying on a smoking thread.

May try smoking for a couple hours for flavor then fry for cooking.

I think I will try that myself.
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JamesB
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Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx

PostPosted: Mar 08 2008    Post subject: Reply with quote

I've done a few of these whole hams in the past. Smoked with pecan at around 250 until ~180 internal. Sliced great. Remember that these will come out like a roast pork since they are not cured. Should not dry out on ya. Still good eats though.

James.
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