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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-16-2005, 03:14 PM   #1
sirthames
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Default 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.
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Unread 10-16-2005, 03:35 PM   #2
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Sir

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


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Unread 10-16-2005, 04:02 PM   #3
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Thanks Willkat98, I can always count on you. You are a wealth of information man. Thanks.
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Unread 10-16-2005, 04:44 PM   #4
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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.
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Unread 10-16-2005, 06:44 PM   #5
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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?
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Unread 10-16-2005, 09:42 PM   #6
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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.
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Unread 10-16-2005, 10:25 PM   #7
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Be sure to save that ham bone for some delicious pea soup!!
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Unread 10-16-2005, 10:51 PM   #8
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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.
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Unread 10-16-2005, 10:54 PM   #9
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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.
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