Shank ham cooking questions...

I bought a ready to cook smithfield ham that I want to make on my weber smoker. On the package it really does not say what temp to cook the 9lb bone shank cut ham. It just says slow cook. I know that we want the inturnal temp around 150* to be done. However I was planing on making a standing rib roast at the same time and was planning on smoking these two at a low and slow temp. Figured somewhere around 250*. I know this is a hard question to answer as far as time and temp but I could use some advise here. Thank you in advance Vince Bielanski

It says hard wood smoked ready to cook. It also says bring to 148*. Vince

Bigdog said:

Vince, there shouldn't be a problem at all at those temps. The real trick is to get them both done at the same time. Your ham will take about 4 hrs. You may want to soak it first in water, changing it frequently as the Smithfield hams are famous for being too salty.

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So are you saying at 250* or at 325*?

Bigdog said:

At 250. I never cook at 325. Too easy to over cook at higher temps. I also only take them up to 140-150 cause I like a juicy ham and always end up reheating or just eating them cold later.

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Thanks for the replies. I plan on starting the ham about a half hour before the two 7lb rib roasts and I think this will get it all done about the same time. Happy holidays to all. Vince

Will do big dog. I ran into one snag while trying to load the smoker. Being that I was doing two 7+lb rib roasts with the ham I could not load them on the top rack with the ham on the bottom. Reason the foil pans with the wire racks would not fit.

I decided to put the ham on a foiled pizza pan on the top. On the bottom I still used the foil pans but cut the sides so I could slide them together. Then I over lapped the two cookie wire racks and jammed the two roasts on the bottom. I figured the pans would help deflect some of the heat on the sides of the roasts and with ham panned on the top I do not have to worry about the juices mixing!

I have had the wsm running since 1:00 @ 235-240 now for a little over an hour. The ham is only about 10* less than the rib roasts. I figure I might use a tip that I saw RonL post about pulling the roasts below their desired temp. Take and toss them in a 140* oven to hold until the ham is done. I figured this might help with my timing some if need be. My original plan was to start the ham first but that plan went to hell in a hand basket!

I did take some pic's with my camera phone however I'm not sure how they will turn out. Wish me luck and I will update later! Thanks again. Vince