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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-24-2013, 06:02 PM | #1 |
Is lookin for wood to cook with.
Join Date: 03-22-13
Location: Lakin,Ks
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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!
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03-24-2013, 06:06 PM | #2 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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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!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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03-24-2013, 06:12 PM | #3 |
Is lookin for wood to cook with.
Join Date: 03-22-13
Location: Lakin,Ks
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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
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03-24-2013, 06:17 PM | #4 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
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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 |
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Thanks from:---> |
03-24-2013, 06:19 PM | #5 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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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!!! |
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03-24-2013, 06:20 PM | #6 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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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!!! |
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03-24-2013, 06:23 PM | #7 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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It needs to be cured in order to be ham. Like Hesmellslikesmoke said it's just nother cut of raw pork
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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03-24-2013, 06:26 PM | #8 |
Is lookin for wood to cook with.
Join Date: 03-22-13
Location: Lakin,Ks
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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!
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03-24-2013, 06:31 PM | #9 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
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 |
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03-26-2013, 09:38 PM | #10 | |
Is lookin for wood to cook with.
Join Date: 03-22-13
Location: Lakin,Ks
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Quote:
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03-26-2013, 09:45 PM | #11 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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 |
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03-26-2013, 09:49 PM | #12 |
Full Fledged Farker
Join Date: 07-07-12
Location: Westfield, Wisconsin
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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.............
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2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's. |
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03-26-2013, 09:54 PM | #13 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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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.
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Chris- Midwest BBQ Outreach |
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03-26-2013, 10:05 PM | #14 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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........
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-26-2013, 10:10 PM | #15 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Yummy Ham Wampus
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