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Author Topic: Pre smoked ham  (Read 11490 times)

TheLocNar

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Re: Pre smoked ham
« Reply #15 on: December 23, 2015, 04:53:25 PM »
Got a spiral ham. Just over 8lbs. since it's just the folks and I this year. Mom is insisting I cook it in the oven. Bummer. Guess I'll have to smoke one on my own time. ;)
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jcboxlot

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Re: Pre smoked ham
« Reply #16 on: December 23, 2015, 05:51:48 PM »
Just trick her.  Its probably pre cooked anyway.

Smoke it.




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Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA

DivotMaker

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Re: Pre smoked ham
« Reply #17 on: December 23, 2015, 08:25:50 PM »
Jeff, once your mom tastes a twice-smoked, she'll never let you cook a ham any other way!
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Tony from NW Arkansas
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Oscar

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Re: Pre smoked ham
« Reply #18 on: December 23, 2015, 09:41:29 PM »
OK, I gotta join the double smoke club!

I'm putting a 9 lb bone in "shank portion smoked ham" in the #2 for Christmas dinner. Seemed cheap at $1.30/lb.http://smokinitforums.com/Smileys/default/cool.gif

Am I on the right track here:
Mustard, then rub w/ "bone suckin' sauce"? Sit overnight in fridge?
Sounds like around 220F for 3-5 hrs until 145F IT should do the trick? Water pan of apple juice and 3 oz. of hickory or maple or cherry? Apply glaze about 30 minutes before done?

Really looking forward to a big chunk of pork coming out of the smoker. And the bone and bark for bean soup sounds great, too!

-Tom
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Tom in Allyn, WA (S. Puget Sound)

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Re: Pre smoked ham
« Reply #19 on: December 23, 2015, 10:29:00 PM »
Tom, I don't think a sauced rest overnight will do much.  The skin is already smoked, so I'm not sure it will penetrate much.  I just coat in spicy brown mustard and a rub, then smoke at 225 to IT of 140...comes out great!  Keepin' it simple!
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Tony from NW Arkansas
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Oscar

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Re: Pre smoked ham
« Reply #20 on: December 23, 2015, 10:43:53 PM »
No overnight in the fridge? Even better! I LIKE simple.
Thanks!
-Tom
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Tom in Allyn, WA (S. Puget Sound)

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Re: Pre smoked ham
« Reply #21 on: December 23, 2015, 10:45:51 PM »
Yeah, it's already cooked, so lots of prep just doesn't work the same as raw meat.
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

Oscar

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Re: Pre smoked ham
« Reply #22 on: December 26, 2015, 09:50:13 PM »
Well, the Christmas twice-smoked ham was a huge hit. "Best ham ever" was the consensus.

I used 3 oz. maple, 225F for 4 1/2 hrs got it up to 135F. I planned to pull it out at 140F, but the other food was ready to go. I figured it had already been cooked, so was safe to quit early. Brushed on glaze at 4 hrs.

We'll be doing that again!

Sorry, no photos. I was too distracted.

-Tom
 
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Tom in Allyn, WA (S. Puget Sound)
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