Xmas Ham

colind · 11-12-2012, 04:18 PM

Looking for some ideas and advice on cooking a ham on the smoker over the Xmas period, never tackled a half, is it similar to a pork shoulder ???

Wampus · 11-12-2012, 04:32 PM

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/sh...d.php?t=120995
http://www.bbq-brethren.com/forum/sh...ad.php?t=75552
http://www.bbq-brethren.com/forum/sh...d.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!

cmohr74 · 11-12-2012, 04:47 PM

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)

mytmouz · 11-13-2012, 03:21 AM

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

bobaftt · 11-13-2012, 03:40 PM

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/sh...&highlight=ham

Arizona Ugly I · 11-13-2012, 08:06 PM

I used a simple rub of honey and brown sugar.

11-12-2012, 04:18 PM	#1
colind Got Wood. Join Date: 03-31-10 Location: Bangor, Northern Ireland	Xmas Ham Looking for some ideas and advice on cooking a ham on the smoker over the Xmas period, never tackled a half, is it similar to a pork shoulder ??? __________________ Firing up the Smoker!!!

11-12-2012, 04:32 PM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	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/sh...d.php?t=120995 http://www.bbq-brethren.com/forum/sh...ad.php?t=75552 http://www.bbq-brethren.com/forum/sh...d.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! __________________ [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]

11-13-2012, 03:21 AM	#4
mytmouz is One Chatty Farker Join Date: 10-09-11 Location: Pelahatchie MS	Dr Chicken/Sweet Kiss of Death here for me as well... __________________ I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed

11-13-2012, 03:40 PM	#5
bobaftt is one Smokin' Farker Join Date: 04-12-08 Location: Chattanooga TN	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/sh...&highlight=ham __________________ Weber 22 Smokey Mountain Weber 14 Smokey Mountain Weber Genesis 330 EP

11-12-2012, 04:47 PM	#3
cmohr74 Full Fledged Farker Join Date: 09-12-11 Location: Streamwood, Illinois	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)