smoking a precooked ham shank
- Thread starter elvis67
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qman
Babbling Farker
elvis67 said:
All the time, elvis. There is a thread on the roadmap about double-smoked ham. I aint going to try to post the link, got to figure that out, but just go the the top of Q-talk cilck on roadmap and scroll down till you hit it.
Smoking a precooked ham, or part of one is one of the great things to do: easy, cheap, lots of WOW factor--a real brethren thing:grin:
brdbbq
Quintessential Chatty Farker
Found the links in the roamap but they no workey. Not sure why ? They ar eon the second page posted by e
cabo
is Blowin Smoke!
qman said:
I’ve done some fresh hams with flavor brining for Christmas gifts. I had the recipe posted on the old site before it got hacked.
Believe me smoking a precooked ham is a lot less work and turns out delicious.
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The link is still old site.
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Kevin
Quintessential Chatty Farker
elvis67 said:
Bean soup.
qman
Babbling Farker
OK, elvis, since the link is not working--here is how I do it.
ham is already cooked, so that is not a problem. I put the precooked ham in the smoker at low temps, 200 or so, maybe lower, and run with a mix of hickory and oak, or all pecan, for several hours, depending on the size of the ham. I will smoke to an internal temp of around 140 or so, it is not critical, just do not want to go too high and dry the sucker out.
If you want to glaze it, I would start mopping it with whatever glaze you are using about an hour before you think it is coming out of the smoker.
ham is already cooked, so that is not a problem. I put the precooked ham in the smoker at low temps, 200 or so, maybe lower, and run with a mix of hickory and oak, or all pecan, for several hours, depending on the size of the ham. I will smoke to an internal temp of around 140 or so, it is not critical, just do not want to go too high and dry the sucker out.
If you want to glaze it, I would start mopping it with whatever glaze you are using about an hour before you think it is coming out of the smoker.
Bigdog
somebody shut me the fark up.
For a complete and expert explaination, check out the Minion link for this. As for the short of it, just follow qman's method. I smoke it for about 3-4 hrs and then my wife glazes it with pineapple juice, Karo Syrup, and cloves and we finish it off in the oven, basting every 15 min. Simple and delicious.
ggeilman
is Blowin Smoke!
I smoked one a couple of months ago. It pulled like pulled pork. Tasted great!
Bigdog
somebody shut me the fark up.
You must have foiled it to keep it from drying out. :?:ggeilman said:
ggeilman
is Blowin Smoke!
Bigdog said:
Foiled it at around 4-5 hours. Took it out at 190 and coolered it for a few hours. Pulled it at the end of the night.
