Smoked Ham

sirthames · 10-16-2005, 02:14 PM

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.

willkat98 · 10-16-2005, 02:35 PM

Sir

http://www.bbq-brethren.com/forum/sh...ice+smoked+ham

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

sirthames · 10-16-2005, 03:02 PM

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

Bigdog · 10-16-2005, 03:44 PM

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 · 10-16-2005, 05:44 PM

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 · 10-16-2005, 08:42 PM

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 · 10-16-2005, 09:25 PM

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

Bigdog · 10-16-2005, 09:51 PM

Quote:

Originally Posted by sirthames

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 · 10-16-2005, 09:54 PM

Quote:

Originally Posted by Solidkick

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.

10-16-2005, 02:14 PM	#1
sirthames Knows what a fatty is. Join Date: 10-26-04 Location: Woodbridge, Va Downloads: 0 Uploads: 0	Smoked Ham 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. __________________ Great Outdoors Smoker Model 3600 Brinkman Smoke N Pit

10-16-2005, 02:35 PM	#2
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Sir http://www.bbq-brethren.com/forum/sh...ice+smoked+ham Once you get through my crap, jim minion nails it with a recipe and all __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

10-16-2005, 03:02 PM	#3
sirthames Knows what a fatty is. Join Date: 10-26-04 Location: Woodbridge, Va Downloads: 0 Uploads: 0	Thanks Willkat98, I can always count on you. You are a wealth of information man. Thanks. __________________ Great Outdoors Smoker Model 3600 Brinkman Smoke N Pit

10-16-2005, 03:44 PM	#4
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	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. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

10-16-2005, 05:44 PM	#5
sirthames Knows what a fatty is. Join Date: 10-26-04 Location: Woodbridge, Va Downloads: 0 Uploads: 0	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? __________________ Great Outdoors Smoker Model 3600 Brinkman Smoke N Pit

10-16-2005, 08:42 PM	#6
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	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. __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

10-16-2005, 09:25 PM	#7
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	Be sure to save that ham bone for some delicious pea soup!! __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

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