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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 11-12-2012, 05:18 PM   #1
Got Wood.
colind's Avatar
Join Date: 03-31-10
Location: Bangor, Northern Ireland
Default 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!!!
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Old 11-12-2012, 05:32 PM   #2
somebody shut me the fark up.

Wampus's Avatar
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:

Here's my favorite double smoked ham recipe:

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!
Big JT's Smokin' BBQ Competition Team

"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
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Thanks from: --->
Old 11-12-2012, 05:47 PM   #3
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)
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Old 11-13-2012, 04:21 AM   #4
is One Chatty Farker

mytmouz's Avatar
Join Date: 10-10-11
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
Weber Kettle #1 Black
Weber Kettle #2 Copper
Weber Kettle #3, Dads old cooker.
Small Sunbeam tailgater
Brinkman vertical smoker
And 2 UDS go to set ups...
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Old 11-13-2012, 04:40 PM   #5
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
Weber 22 Smokey Mountain
Weber 14 Smokey Mountain
Weber Genesis 330 EP
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Old 11-13-2012, 09:06 PM   #6
Arizona Ugly I
Knows what a fatty is.
Join Date: 11-08-12
Location: Glendale, AZ

I used a simple rub of honey and brown sugar.
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