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tx_hellraiser 12-02-2012 12:35 PM

Need some help with a ham experts welcome
I been reading the forums i have some few things to clear up

The Ham should be removed around 135 and rest until 145?

The temp should be around 225 to 250 or does this need to be higher?

Do i need to wrap it in foil during the whole cook or just when resting?

Do i need to put a rub or can i use the glaze that came with it? i know this one is probably matter of personal opinion

when do i put on the glaze? If i decide to do a glaze and not A rub.

Any good rubs recipes for ham?

About the ham and the cook
Wood of choice is OAK
Poundage of ham is net weight9.75 pounds
Fully cooked HAm

fingerlickin' 12-02-2012 12:47 PM

The ham I did for Thanksgiving was the best one I've ever eaten. I smoked it on the egg at @300* over lump and hickory to 140*. No rub, glazed the last 20 min with a mix of Dr. Pepper, brown sugar, honey, maple syrup, molasses, woosty, and Dijon mustard. It was off the chain good.

tx_hellraiser 12-02-2012 01:16 PM

cool thanks i am using a offset new braunsfel hondo smoker

seattlepitboss 12-02-2012 05:05 PM

This is going to sound weird. If you can buy Zergut Eastern European products in your neighborhood, pick up a bottle of blackberry syrup. Mix that 50/50 with Dijon mustard and use that as a glaze.

Now *that* is truly off the hinges AMAZING!


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