The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Smoked Ham (http://www.bbq-brethren.com/forum/showthread.php?t=13935)

sirthames 10-16-2005 02:14 PM

Smoked Ham
 
Brethren, I am due to smoke a ham for the women's conference at my church on the 29th. I have read up on some things but it all ends up being pulled pork. Don't want that. Any suggestions? Should I reduce the cooking time from 7-8 hrs down to about 5-6 maybe? Any suggestions would be greatly appreciated.

Bill-Chicago 10-16-2005 02:35 PM

Sir

http://www.bbq-brethren.com/forum/sh...ice+smoked+ham


Once you get through my crap, jim minion nails it with a recipe and all

sirthames 10-16-2005 03:02 PM

Thanks Willkat98, I can always count on you. You are a wealth of information man. Thanks.

Bigdog 10-16-2005 03:44 PM

I have an easier method that everyone just loves. I take one of those store bought, cured, 1/2 hams (I prefere the butt) and smoke it for 4-5 hours at 225. Then I remove it, put it in a pan, do the cross cut thingie, and then baste it with the pinnaple/sugar syrup mix and put it in the oven for about another hour. In other words, my wife and I combined the way we cook ham for an even better result.

sirthames 10-16-2005 05:44 PM

Ok Bigdog, I feel you on that one. I was going to use my offset cooker to smoke it with. I guess the oven can be the finisher. Pineapple/syrup, is that brown syryup?

Solidkick 10-16-2005 08:42 PM

If you have a water pan in your offset, try filling with apple or pineapple juice when doing hams. I prefer to cook the bone in hams as the have a better fat content and won't dry out as much. Spray like you would any other cook, and preferably use a fruit wood.

Sawdustguy 10-16-2005 09:25 PM

Be sure to save that ham bone for some delicious pea soup!!:cool:

Bigdog 10-16-2005 09:51 PM

Quote:

Originally Posted by sirthames
Ok Bigdog, I feel you on that one. I was going to use my offset cooker to smoke it with. I guess the oven can be the finisher. Pineapple/syrup, is that brown syryup?

We use brown sugar, pinnaple juice, and corn syrup. And the oven is only for finishing at 350 to carmalize the glaze.

Bigdog 10-16-2005 09:54 PM

Quote:

Originally Posted by Solidkick
If you have a water pan in your offset, try filling with apple or pineapple juice when doing hams. I prefer to cook the bone in hams as the have a better fat content and won't dry out as much. Spray like you would any other cook, and preferably use a fruit wood.

Interesting idea about the water pan. For wood, I use 80% hickory, 10% mesquite and 10% cherry.


All times are GMT -5. The time now is 11:02 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.