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First smoked Ham

 
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cuerno



Joined: 13 Oct 2011
Posts: 4

PostPosted: Thu Oct 13 11 1:24 pm    Post subject: First smoked Ham Reply with quote

Saturday I will be smoking my first pre-cooked ham, I hear 3 hour will do it at 225 degrees in smoker, then when you have a internal temp. of 140, brush a mix of 1/2 cup apple juice and 1/4 cup honey on ham every 30 min. till you get it to 150 internal temperature then pull it. Any other tips you guys have for me or will this not work?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Oct 13 11 1:33 pm    Post subject: Reply with quote

I double smoke hams whenever they are on sale, or for the holidays.

I don't bother with a thermometer, I just do them till they look good, (2.5 - 3.5 hours), I use a mustard and honey glaze most of the time, but I've also used Peach and Apricot mustard glazes too.

The other fruits I've used have been in Orange and Pineapple marmalades, with honey or sugar or Maple syrups.

Basically make your ham hot enough to eat, and cover it every 15 - 20 minutes at the end of the cook with the glaze, so that you get good caramelization and great flavor.

Rest under a tent of foil for 30 minutes, then chow down!
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Oct 13 11 1:40 pm    Post subject: Reply with quote

Welcome aboard cuerno
This is how I do hams. It applies in the smoker at 225-250 as well. I use a full size aluminum pan or half size for a half of ham.

Mandarin and brown sugar glazed ham

1 small can of Mandarin oranges, crushed, juice reserved

1 cup of brown sugar

1 teaspoon of ginger

1 tablespoon of honey

1 teaspoon of salt

2 teaspoon of black pepper

4-5 pounds of precooked ham

Combine all glaze ingredients in a medium size bowl and stir until well
combined. Cut ham in half, width wise, and place in a roasting pan.
Slowly pour over ham spreading evenly with gloves. Sprinkle with
salt and pepper. Pour in reserved juice from oranges. Bake
with no lid in a 350-degree oven until internal temperature reaches 145
degrees (about 25 minutes).
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cuerno



Joined: 13 Oct 2011
Posts: 4

PostPosted: Thu Oct 13 11 2:05 pm    Post subject: Reply with quote

Thanks guys, My grandaughter will have a brithday party Sunday evening, after smoking it Saturday can I put it into refrigerator over night then reheated in oven Sunday? will this dry it up to much? or just smoke it Sunday morning and do everything in a hurry?
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tacklebox
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Joined: 07 Jul 2009
Posts: 1870
Location: Big Bend, WI

PostPosted: Thu Oct 13 11 2:23 pm    Post subject: Reply with quote

cuerno wrote:
Thanks guys, My grandaughter will have a brithday party Sunday evening, after smoking it Saturday can I put it into refrigerator over night then reheated in oven Sunday? will this dry it up to much? or just smoke it Sunday morning and do everything in a hurry?


I would just do it on Sunday. It'll take roughly the same amount of time to smoke it as it will to reheat it to serving temperature, so I don't see where you would have to hurry. I have never done it, but I would think that the extra heat cycle may leave you with less than desirable results.
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Pit Boss
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Joined: 04 Sep 2008
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PostPosted: Thu Oct 13 11 8:03 pm    Post subject: Reply with quote

I vote for doing it Sunday morning. When you "cook" the ham all you're really doing is reheating it anyway. The only extra step you'll have if you do it on Sunday is lighting the smoker. Otherwise it's a simple reheat...more or less.
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Thu Oct 13 11 9:13 pm    Post subject: Reply with quote

I also agree on smoking it Sunday morning unless there are tasks for the day that would prevent you from doing so. The right off the cooker taste will be far more enjoyable in my opinion. Very Happy
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Texas 1836
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Joined: 06 Feb 2010
Posts: 134
Location: Willis, Texas

PostPosted: Fri Oct 14 11 7:13 pm    Post subject: Reply with quote

Good info up top Cureno. You didnt say if it is spiral cut already or not. If it is, I would work some of the glaze into the cuts. I use pineapple, honey, and TBBQ Rub on mine.
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