Xmas Ham

There are a few ways to go. Easy or more involved.


I like to buy a partially cooked, or "ready to cook" ham. Then I just rub it down (or season however you'd like) then cook it at a hotter temp. The wrapping on the ham will usually say, "Cook in a 325 degree oven for XX minutes per pound until internal temperature reaches XX". Just follow those guidelines, but use a smoker instead of you oven. THIS method is called a "souble smoked" ham because the ham has already been cured and smoked before it gets to the store.

Here's some links to some hams I've done:
http://www.bbq-brethren.com/forum/showthread.php?t=120995
http://www.bbq-brethren.com/forum/showthread.php?t=75552
http://www.bbq-brethren.com/forum/showthread.php?t=130191

Here's my favorite double smoked ham recipe:
http://www.virtualweberbullet.com/ham1.html

Then there's a more involved method of getting a FRESH or GREEN ham that is just raw, uncured meat. You'll then need to either wet or dry cure it. THEN you smoke it. It will take a little longer, since it's completely raw. I personally have not tried this YET, but I have one in the freezer that I plan to do for Christmas.

You can google, "How to cure a fresh ham" and you'll get the low down, which is what I did.




Good luck!

I have taken Wampus' advice on the ham and tried Dr. Chicken Double Smoked Ham with Sweet Kiss of Death Injection and my family won't let me make ham any other way. It turned out unbelievable, but I may have to make 2 this year to prove Kempis showed me another wicked awesome recipe with the mustard glaze. Never steered me wrong yet my friend. Thanks Kempis (and keep up the good work out East)

Dr Chicken/Sweet Kiss of Death here for me as well...

here is what I do every year. I like the sweet outside and the wife likes the salty inside
http://www.bbq-brethren.com/forum/showthread.php?t=97550&highlight=ham

I used a simple rub of honey and brown sugar.