The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-24-2013, 06:02 PM   #1
gayler
Is lookin for wood to cook with.
 
Join Date: 03-22-13
Location: Lakin,Ks
Downloads: 0
Uploads: 0
Default Thinking of smoking a ham for Easter

I could use some tips and pointers. I have never done a ham. How do I season it? Cook times and temp? What wood is best? How long will it take to defrost n the fridge. This chunk of pig is about ten pounds, I'll be cooking it on my pellet grill. Thanks guys!
gayler is offline   Reply With Quote


Unread 03-24-2013, 06:06 PM   #2
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Downloads: 0
Uploads: 0
Default

If it's already cured then just give it some hickory @ 250F until it's warmed up if it's precooked. A week in the fridge should get it thawed. I wouldn't season it my self. Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Unread 03-24-2013, 06:12 PM   #3
gayler
Is lookin for wood to cook with.
 
Join Date: 03-22-13
Location: Lakin,Ks
Downloads: 0
Uploads: 0
Default

Thanks! I have a friend that runs a butcher shop and every year a Christmas time he gives me a turkey. This last Christmas he gave me a ham. I ask for one that wasn't cooked because I'd like to try smoking it myself. I'm guessing this is uncured, but the package has no label and hes not around to ask
gayler is offline   Reply With Quote


Unread 03-24-2013, 06:17 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gayler View Post
Thanks! I have a friend that runs a butcher shop and every year a Christmas time he gives me a turkey. This last Christmas he gave me a ham. I ask for one that wasn't cooked because I'd like to try smoking it myself. I'm guessing this is uncured, but the package has no label and hes not around to ask
The cut you got then is called fresh ham, but since it isn't cured, is just raw pork. Smoking it will produce smoked pork, not ham.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 03-24-2013, 06:19 PM   #5
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Downloads: 0
Uploads: 0
Default

Okay, if it's not cooked then I'd smoke it @ 225F - 250F until 150F internal, measured way deep inside. Wrap in foil & a towel & into the cooler for an hour or so. Then either serve sliced or chill. YMMV... Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Unread 03-24-2013, 06:20 PM   #6
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Downloads: 0
Uploads: 0
Default

You could cure it but it won't be ready for Easter.
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Unread 03-24-2013, 06:23 PM   #7
superlazy
is One Chatty Farker

 
superlazy's Avatar
 
Join Date: 04-16-12
Location: Trevor,wi
Downloads: 0
Uploads: 0
Default

It needs to be cured in order to be ham. Like Hesmellslikesmoke said it's just nother cut of raw pork
__________________
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
superlazy is offline   Reply With Quote


Unread 03-24-2013, 06:26 PM   #8
gayler
Is lookin for wood to cook with.
 
Join Date: 03-22-13
Location: Lakin,Ks
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
The cut you got then is called fresh ham, but since it isn't cured, is just raw pork. Smoking it will produce smoked pork, not ham.
So if it's not cooked will it be more like what you would use for pulled pork? I hate to sound dumb, but how would I tell if it's cured? By the smell or appearance? I guess it's hard not to sound dumb when you are!
gayler is offline   Reply With Quote


Unread 03-24-2013, 06:31 PM   #9
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gayler View Post
So if it's not cooked will it be more like what you would use for pulled pork? I hate to sound dumb, but how would I tell if it's cured? By the smell or appearance? I guess it's hard not to sound dumb when you are!
A cured ham will look like ham usually looks, pinkish red and will be somewhat firm to the touch. It will also smell like ham. Uncured will look and smell like raw pork.

Why not just call him to confirm what you have? If it is indeed fresh, raw pork, then cure it for smoking after Easter. Find a cured ham to smoke for Easter.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 03-26-2013, 09:38 PM   #10
gayler
Is lookin for wood to cook with.
 
Join Date: 03-22-13
Location: Lakin,Ks
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
A cured ham will look like ham usually looks, pinkish red and will be somewhat firm to the touch. It will also smell like ham. Uncured will look and smell like raw pork.

Why not just call him to confirm what you have? If it is indeed fresh, raw pork, then cure it for smoking after Easter. Find a cured ham to smoke for Easter.
Ok, I got it part way thawed and it looks like it is cured. My next question is I only have Mesquete pellets. Am I total screwed, or will this tast Ok?
gayler is offline   Reply With Quote


Unread 03-26-2013, 09:45 PM   #11
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gayler View Post
Ok, I got it part way thawed and it looks like it is cured. My next question is I only have Mesquete pellets. Am I total screwed, or will this tast Ok?
Are you using a pellet smoker or just using pellets for smoke? Mesquite sure wouldn't be my choice for ham.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 03-26-2013, 09:49 PM   #12
cheapbeer
Full Fledged Farker
 
Join Date: 07-07-12
Location: Westfield, Wisconsin
Downloads: 0
Uploads: 0
Default

I dont know about your pellets but I do know that if you put a pan of bushes baked beans underneith with brown sugar, bbq sauce, maple syrup, peppers,onions or whatever it is that you like in beans, let the ham juice drip in, and once in a while cut off a few ham chunks and stir it in you will have an easy side dish that folks will love.............
__________________
Backwoods Fatboy, 2 Ugly Drums, 22.5 wsm and 2 18.5 wsm's.
cheapbeer is offline   Reply With Quote


Unread 03-26-2013, 09:54 PM   #13
oifmarine2003
is One Chatty Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

I usually cook mine between 190-200 until the internal temp is 145-150. I would use apple, cherry, or a mixture of the two. If you have a Menards or Bass Pro anywhere near you, they have wood chips you can buy that you could use on your grill instead of the pellets.
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is online now   Reply With Quote


Unread 03-26-2013, 10:05 PM   #14
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

So, it looks like you have a cured ham. It may or may not be completely cooked. Either way, you'll want to bring it to 155 or a little higher if not already completely cooked.


Until I cured my own ham, THIS was my go to recipe for cooking a pre-smoked and partially cooked ham. It's simple, easy to do and the glaze (while also simple) is FANTASTIC.


Here's some pics of the last time I did one this way........


__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Unread 03-26-2013, 10:10 PM   #15
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Yummy Ham Wampus
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:50 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts