Smoked Ham

sirthames · Oct 16, 2005

Brethren, I am due to smoke a ham for the women's conference at my church on the 29th. I have read up on some things but it all ends up being pulled pork. Don't want that. Any suggestions? Should I reduce the cooking time from 7-8 hrs down to about 5-6 maybe? Any suggestions would be greatly appreciated.

Bill-Chicago · Oct 16, 2005

Sir

http://www.bbq-brethren.com/forum/showthread.php?t=7096&highlight=twice+smoked+ham

Once you get through my crap, jim minion nails it with a recipe and all

sirthames · Oct 16, 2005

Thanks Willkat98, I can always count on you. You are a wealth of information man. Thanks.

Bigdog · Oct 16, 2005

I have an easier method that everyone just loves. I take one of those store bought, cured, 1/2 hams (I prefere the butt) and smoke it for 4-5 hours at 225. Then I remove it, put it in a pan, do the cross cut thingie, and then baste it with the pinnaple/sugar syrup mix and put it in the oven for about another hour. In other words, my wife and I combined the way we cook ham for an even better result.

sirthames · Oct 16, 2005

Ok Bigdog, I feel you on that one. I was going to use my offset cooker to smoke it with. I guess the oven can be the finisher. Pineapple/syrup, is that brown syryup?

Solidkick · Oct 16, 2005

If you have a water pan in your offset, try filling with apple or pineapple juice when doing hams. I prefer to cook the bone in hams as the have a better fat content and won't dry out as much. Spray like you would any other cook, and preferably use a fruit wood.

Sawdustguy · Oct 16, 2005

Be sure to save that ham bone for some delicious pea soup!!

Bigdog · Oct 16, 2005

sirthames said:
Ok Bigdog, I feel you on that one. I was going to use my offset cooker to smoke it with. I guess the oven can be the finisher. Pineapple/syrup, is that brown syryup?

We use brown sugar, pinnaple juice, and corn syrup. And the oven is only for finishing at 350 to carmalize the glaze.

Bigdog · Oct 16, 2005

Solidkick said:
If you have a water pan in your offset, try filling with apple or pineapple juice when doing hams. I prefer to cook the bone in hams as the have a better fat content and won't dry out as much. Spray like you would any other cook, and preferably use a fruit wood.

Interesting idea about the water pan. For wood, I use 80% hickory, 10% mesquite and 10% cherry.

Smoked Ham

sirthames

Knows what a fatty is.

Bill-Chicago

somebody shut me the fark up.

sirthames

Knows what a fatty is.

Bigdog

somebody shut me the fark up.

sirthames

Knows what a fatty is.

Solidkick

somebody shut me the fark up.

Sawdustguy

Quintessential Chatty Farker

Bigdog

somebody shut me the fark up.

Bigdog

somebody shut me the fark up.

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