First Smoked Ham (cooked), Recipes, Techniques?

[SmokerKing]

Decided to smoke a ham to compliment the turkey this Thanksgiving. I have decided to buy a pre-cooked ham since I won't have the time to brine my own, etc.

I did a search and found a couple of threads on injections, glazes, brands, etc.

I'll be smoking it on the BUFORD with a deflector.

Any recommendations for the best pre-cooked ham brand?, spiral, non spiral, injections needed? smoked, non-smoked, glaze recipes and when to glaze, cook temperatures, when to pull off, pan, no pan, best flavoring woods, etc.?

Thanks in advance!

[Mark]

This is one of those reoccurring questions. You might want to use the site's search function. If you do you will come across "Dr. Chicken's"recipe. It calls for lots of ingredients. Personally, I don't do a thing. Just smoke it. How long? it depends on the ham; if it's fully cooked (ready to eat) or partially cooked. The label will say which it is. The really cheap hams are usually partially cooked so you need to smoke it till the core temperature is at least 165. Resmoking a ham tends to increase the saltiness so don't add any more salt.

[SmokerKing]

Originally Posted by Mark

This is one of those reoccurring questions. You might want to use the site's search function. If you do you will come across "Dr. Chicken's"recipe. It calls for lots of ingredients. Personally, I don't do a thing. Just smoke it. How long? it depends on the ham; if it's fully cooked (ready to eat) or partially cooked. The label will say which it is. The really cheap hams are usually partially cooked so you need to smoke it till the core temperature is at least 165. Resmoking a ham tends to increase the saltiness so don't add any more salt.

I did search and saw the Dr. Chicken's recipe come up and only one or two others. Just thought that there would be more on the Brethren that have experimented and combined or used ingredients from a few recipes and came up with their own recipe, glaze, methods?

Thanks!

[deguerre]

I like Cooks brand. Smoked, and fully cooked. They're whole hams are great. I shy away from spiral.

[Myrdhyn]

I do a smoked pre-cooked ham every Thanksgiving and Christmas. I do it very simple, just fire up the smoker to whatever usual smoking temp you want, remove any rind that may be on the ham, rub the ham (or don't), and smoke (in my case I use applewood). Basically you're subbing your smoker for you oven to re-heat the ham and adding extra flavor via smoke. Add a glaze 15-30mins from the end if you so desire. I've had good luck using habanero jelly as a glaze.

[SmokerKing]

Originally Posted by deguerre

I like Cooks brand. Smoked, and fully cooked. They're whole hams are great. I shy away from spiral.

I think I can get Cooks here, I'll check it out.

[TuscaloosaQ]

I do this every year I am with deguerre I like cooks brand. I generally wipe my down with olive oil and smoke with hickory at about 225 to 250 just to give it the flavor I want. I generally smoke for about 3 hrs and wrapped in foil about 1.5 hrs. I give away a bunch at Christmas and everyone loves them.

[SmokerKing]

Originally Posted by TuscaloosaQ

I do this every year I am with deguerre I like cooks brand. I generally wipe my down with olive oil and smoke with hickory at about 225 to 250 just to give it the flavor I want. I generally smoke for about 3 hrs and wrapped in foil about 1.5 hrs. I give away a bunch at Christmas and everyone loves them.

So the Cooks are already smoked? and fully cooked? Do you use any glazes?

[SmokerKing]

[Grillman]

Originally Posted by SmokerKing

So the Cooks are already smoked? and fully cooked?

Yes, all Hams are fully cooked, usually by smoking. You can get a "fresh ham"
that is actually just pork, as it has not been cured yet.

Originally Posted by SmokerKing

Do you use any glazes?

This is a "personal preference" question. Some people do, some don't.
You can do an Orange glaze, or Teriyaki, or BBQ sauce, or just about
any kind of flavor you think will be good. If you make your own glaze,
make it super thick or it will just run off. Keep in mind that something that
is super thick (like Honey) at room temperature, will run off like water
in a hot oven or smoker.

Also don't cook it (reheat it) past 125° F, or it will dry out real fast.

Other good flavors for a glaze are: Cherry, Pineapple, Strawberry, Peach,
or combinations like Orange-Ginger.

[JONESY]

Look up whiskeys dr pepper ham it's the base for all my double smoked hams. When I get to my computer I'll pull up my notes from my last cook and let you know what I did. I've done the dr. Chicken ham, and I feel it's a lot of work with a lot ingredients and in the end just not worth it.

Whiskeys dr pepper is the way to go. Awesome. People rave about it every time I cook one.

[SmokerKing]

Originally Posted by JONESY

Look up whiskeys dr pepper ham it's the base for all my double smoked hams. When I get to my computer I'll pull up my notes from my last cook and let you know what I did. I've done the dr. Chicken ham, and I feel it's a lot of work with a lot ingredients and in the end just not worth it.

Whiskeys dr pepper is the way to go. Awesome. People rave about it every time I cook one.

That's good info. I don't want to do a first ham for Thanksgiving and spend a ton of time on injections and glazes that past users don't feel is worth it or does not yield good results.

The Dr. Pepper and whiskey glaze sounds good. Please post up when you get time.

[SmokerKing]

Originally Posted by Grillman

Yes, all Hams are fully cooked, usually by smoking. You can get a "fresh ham"
that is actually just pork, as it has not been cured yet.




This is a "personal preference" question. Some people do, some don't.
You can do an Orange glaze, or Teriyaki, or BBQ sauce, or just about
any kind of flavor you think will be good. If you make your own glaze,
make it super thick or it will just run off. Keep in mind that something that
is super thick (like Honey) at room temperature, will run off like water
in a hot oven or smoker.

Also don't cook it (reheat it) past 125° F, or it will dry out real fast.

Other good flavors for a glaze are: Cherry, Pineapple, Strawberry, Peach,
or combinations like Orange-Ginger.

I'm not a fan of fruit glazes myself but I know that they do complimnet hams and ribs. Caramelization takes place and does affect the flavor of these fruit glazes.

I used to use a raspberry chipotle sauce that you can find at Costco. I've used that as a base for my baby backs and also use it on salmon. Good stuff, just need to add a few ingredients to to your taste.

[SmokerKing]

I see where some recipes recommend removing the skin and other say not to?

Some say reheat to internal temps of 125 degrees to 140 degrees?

Any foiling or pans during the process?

[SmokerKing]

Originally Posted by SmokerKing

one more bump