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DivotMaker
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I've considered & researched smoking a fresh ham - curing and smoking, but never considered smoking a "fully-cooked" ham. A few issues come to mind with this: First, most cured/pre-cooked hams have either a) smoke flavor added, or b) solution added. In my opinion (for what it's worth), both of these may detract from the finished product. The other thing that pops into my head is that a "fully-cooked" ham is probably going to have a thick skin on it from the curing/cooking process; this will definitely inhibit how much smoke sit absorbs. There are, of course, excellent hams out there that don't need to be "finished," like Petit-Jean brand in Arkansas - smoked hams with no additives or anything; just natural smoked hams that are absolutely fantastic!
Seems to me that trying to smoke a fully-cooked ham is like trying to make a silk purse out of a sow's ear. ;D It'll be interesting to see other thoughts on this, though!
Seems to me that trying to smoke a fully-cooked ham is like trying to make a silk purse out of a sow's ear. ;D It'll be interesting to see other thoughts on this, though!
UWFSAE
New member
Hmmm, I haven't done a smoked ham since college (my fraternity used to do smoked ham and fried turkey for the Meals on Wheels folks at Christmas) but it's actually a lot like a pork butt.
I personally prefer using bone-in hams. Under penalty of death, avoid those pre-inected, glucose bathed, "ham product" abominations many grocery stores sell. I think you should go to Sam's or Costco to find a decent size and quality since we're still well away from the holiday season; alternatively (and better yet) befriend a local butcher and see if he can get you a really nice Berkshire leg for this process.
If you purchase the uncured ham, you'll want a decent brine to inject ... a basic salt/sugar/water solution works but you'll need to add a little curing salt to the mix (not regular table or kosher ... must be a pink curing salt). I'll look up the brands and link it if I can find it. You then put it in a large bucket (like those 5 gallon construction buckets from HD that have good lids) and cover with brine and hold it for 3-4 weeks. Rinse it and then trim the excess fat and the hock (both great for flavoring).
I'd use quite a bit of apple wood at 225 and based on my little DJ's cheatsheet you'll need to bring it to a 160 internal temp; I'd pull it at 155 and let it coast up a bit wrapped. On the offset smoker we would start glazing it with molasses, Grade B maple syrup, or honey around the 120 degree mark and then add another layer of glaze every 60 minutes thereafter.
If you want to smoke it until it hits 140-145 and the pull it and let it glide through the stall in the oven you could even use Coca-Cola or red wine to baste the ham (that's the way my grandparents did it, at least).
The injection is ABSOLUTELY essential for getting the brine deep into the ham near the bone. Considering you'll need nearly a month of prep in a refrigerator having a spare in the garage (we used a keg cooler in our party room for doing four big hams at a time) is a must.
Remember, you can still smoke a cured ham and it will have incredible flavor with a more traditional sugar/salt injection and the slow smoke with the glazing process I mentioned; so long as you don't pick up one of those "smoke flavor added" monstrosities I think the results are worth the labor and time savings.
I personally prefer using bone-in hams. Under penalty of death, avoid those pre-inected, glucose bathed, "ham product" abominations many grocery stores sell. I think you should go to Sam's or Costco to find a decent size and quality since we're still well away from the holiday season; alternatively (and better yet) befriend a local butcher and see if he can get you a really nice Berkshire leg for this process.
If you purchase the uncured ham, you'll want a decent brine to inject ... a basic salt/sugar/water solution works but you'll need to add a little curing salt to the mix (not regular table or kosher ... must be a pink curing salt). I'll look up the brands and link it if I can find it. You then put it in a large bucket (like those 5 gallon construction buckets from HD that have good lids) and cover with brine and hold it for 3-4 weeks. Rinse it and then trim the excess fat and the hock (both great for flavoring).
I'd use quite a bit of apple wood at 225 and based on my little DJ's cheatsheet you'll need to bring it to a 160 internal temp; I'd pull it at 155 and let it coast up a bit wrapped. On the offset smoker we would start glazing it with molasses, Grade B maple syrup, or honey around the 120 degree mark and then add another layer of glaze every 60 minutes thereafter.
If you want to smoke it until it hits 140-145 and the pull it and let it glide through the stall in the oven you could even use Coca-Cola or red wine to baste the ham (that's the way my grandparents did it, at least).
The injection is ABSOLUTELY essential for getting the brine deep into the ham near the bone. Considering you'll need nearly a month of prep in a refrigerator having a spare in the garage (we used a keg cooler in our party room for doing four big hams at a time) is a must.
Remember, you can still smoke a cured ham and it will have incredible flavor with a more traditional sugar/salt injection and the slow smoke with the glazing process I mentioned; so long as you don't pick up one of those "smoke flavor added" monstrosities I think the results are worth the labor and time savings.
DivotMaker
New member
Hehe.... I KNEW Joe would have a good ham recipe! Ha! ;D ;D Nice...
UWFSAE
New member
Just a word to the wise about this ... I haven't made one of these since around 1996 and we were lucky enough to have one of our local fraternity alums who owned several restaurants and a catering company walk us through the process. I emailed him and he said be absolutely sure if you're curing your own ham to use #1 DC Instacure Salt (it's pink) and that TenderQuick can be used in a pinch.
All that being said, smoking a sugar cured (but unsmoked) ham will still yield exceptional results; even a spiral sliced ham can be done this way. Maybe doing this as a stopgap measure until you set aside a month to cure a ham yourself could be a good proof-of-concept?
All that being said, smoking a sugar cured (but unsmoked) ham will still yield exceptional results; even a spiral sliced ham can be done this way. Maybe doing this as a stopgap measure until you set aside a month to cure a ham yourself could be a good proof-of-concept?
DivotMaker
New member
Good advice, Joe! I didn't realize it took a month to cure one in brine. Considering I don't have a vacant fridge that can withstand a 5-gallon bucket for a month, I'll probably have to go with the cured/un-smoked variety until I can find suitable cold storage! I know my wife will appreciate that! ;D
DivotMaker
New member
bigboy74 said:
Hmmm... another hobby I would love to try, but know it probably wouldn't go over so well!
DivotMaker
New member
As you would say, Joe, sweet baby cheeses! Is there anything you haven't done?? Dos XX should re-cast their "most interesting man in the world" character!! Wow.
UWFSAE
New member
My home brewing experiences are sadly limited to a buddy who had a air conditioned workshop, a couple of buckets and some 5 gallon glass jugs, and lots and lots of yeast. ;D
My theory is that, just like electric smokers "idiot proof" things for the beginner, electric brewing must help reduce the learning curve tremendously. I don't know much about the wiring for the control box but everything else is just like playing with VERY adult Legos ... I'm a believer that you can never have too many hobbies (so long as I'm still single).
The guy who runs that site and sells the boxes and plans is a great guy and there are a lot of craft breweries using that stuff (just in larger volume, obviously). Besides ... I can make the beer that I use to add to my sauces or boil my brats!
My theory is that, just like electric smokers "idiot proof" things for the beginner, electric brewing must help reduce the learning curve tremendously. I don't know much about the wiring for the control box but everything else is just like playing with VERY adult Legos ... I'm a believer that you can never have too many hobbies (so long as I'm still single).
The guy who runs that site and sells the boxes and plans is a great guy and there are a lot of craft breweries using that stuff (just in larger volume, obviously). Besides ... I can make the beer that I use to add to my sauces or boil my brats!
DivotMaker
New member
UWFSAE said:
Ahhh! Things just became very clear!
Getting back to the ham question, I did some prowling around the web and it seems that those who smoke an already cooked/cured/smoked ham do so with a spiral sliced ham. Seems that it sort of lays itself open during the process. No report on whether it dries the ham out or not.
Now back to the beer brewing. Electric brewing?
Now back to the beer brewing. Electric brewing?
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