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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 03-19-2008, 12:17 PM   #1
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I need advise on a ham - type, size (6 people) & cooking time/temps. Thanks if advance!
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Unread 03-19-2008, 07:05 PM   #2
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I just did a couple of 10 lbs. bone in hams, they took about 3.5 hours at a grate temp of 280 to reach 135 internal, at which point I pulled them and rested.

If it's not 6 hungry guys and you have other sides one ham of about this same size should be fine. Leftover ham is always good too, so go for something bigger.

I highly recommend Dr. Chicken's Double Smoked ham, do a search you'll find tons of results for the recipe.
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Unread 03-19-2008, 07:41 PM   #3
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I do the Cook's brand pre-smoked ones all the time. They take about 4 hours in the smoke at 225 and then score, glaze and finish in the oven at 250 for about an hour. This is my simple and easy method I refere to as "Dog Style."
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Unread 03-19-2008, 07:56 PM   #4
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Curious, why not score before putting on the smoker? I figured this would create more surface area for the smoke and glaze.
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Unread 03-19-2008, 10:06 PM   #5
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Quote:
Originally Posted by Jeremiah View Post
Curious, why not score before putting on the smoker? I figured this would create more surface area for the smoke and glaze.
You could do it this way too, I imagine. I don't so I don't have to worry about drying it out and am too lazy to baste it every 30-60 min. I get plenty of smoke penetration so that is not an issue. Interesting idea though. Let us know if you try it this way. My way is just a super easy way with great results IMHO.

I also only do this with 1/2 hams. Never cooked a whole one. Rookie 48 does whole ones.
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Unread 03-20-2008, 09:01 AM   #6
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I did it on Tuesday, they did not come out dry at all!
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Unread 03-20-2008, 09:10 AM   #7
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What do you use for the glaze, 'Dog? I ordered a whole Boar's Head ham from Greg and I am picking it up later. I haven't decided how I'm cooking it (except in one of the Eggs. That's a given ). I thought about something exotic, like a mango-honey glaze just for fun.
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Unread 03-20-2008, 09:18 AM   #8
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Quote:
Originally Posted by Ron_L View Post
What do you use for the glaze, 'Dog? I ordered a whole Boar's Head ham from Greg and I am picking it up later. I haven't decided how I'm cooking it (except in one of the Eggs. That's a given ). I thought about something exotic, like a mango-honey glaze just for fun.
That sounds good Ron and certainly more exotic. I use a mix of pineapple juice and Caro syrup with cloves stuck in the ham.
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Unread 03-20-2008, 09:27 AM   #9
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Gotta love the double smoked ham. I have tried Dr. Chicken's recipe and found it to be a lot of work basting the outside and then removing the rind. Didn't make sense to me. Dog your way sounds pretty darn easy and interesting.
Anybod ever try a Georgia Hot Ham?
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Unread 03-20-2008, 09:44 AM   #10
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Not really knowning, I asked the butcher to cut a whole fresh ham in half - about 8 or 9lbs. So, this is what I've got to work with.
I'd like to glaze (thinking fruit glaze or apple butter) & smoke until 150 - 160. Thoughts?
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Unread 03-25-2008, 04:52 PM   #11
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Well... 1/2 bone in fresh ham is as they say - different than the typical ham. I smoked @ 230 for 6hrs, foiled & finished in the oven for an additional hour. Deep 1/2" smoke ring. Wasn't sure what to expect, but wasn't expecting what I got. It had the consistancy of a pork chop. As mentioned, very good - just not what I was expecting. Anyway. Ate that w/ some smoked mac & cheese.
What was really good were the left-overs. Sliced the ham & cubed the steaks. Drizzled bbq sauce & sauteed for 20 minutes. It made a very good bbq pork sammie.
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Unread 03-25-2008, 05:34 PM   #12
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Yep, the fresh ham is a whole different thing. I find they are very similar to regular pulled pork.
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Unread 03-25-2008, 08:29 PM   #13
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Gotta cure that puppy next time !
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Unread 03-25-2008, 09:03 PM   #14
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I use the Cook's ham also, but mine are whole, bone in, shank-less, cured & smoked. I start with an AJ/JD, cinnamon & brown sugar injection the night before. Inject until it won't hold any more, wrap tightly in at least 2 layers of Saran Wrap & toss in the fridge overnight. Bring it out of the fridge just before you start up the pit. When you cut off the Saran Wrap you better have the ham on a baking sheet, it might be messy. Smoke @ 235*, spraying every couple of hours with AJ/JD, till you hit 175* or so, do the foil, towel cooler thingy for about 4 to 6 hours (until the internal temp goes down to 145*).
I usually do two hams at the same time, then slice & vacu-suck to toss in the freezer. I use hickory & mesquite for smoke, but that's just me.
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Unread 03-25-2008, 09:13 PM   #15
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May be a local thing.....but I prefer the Little Dixie bone in hams to Cooks...I like the cure better.

Sorry the fresh ham didn't turn out to your expectations, but don't give up, try a pre-cooked bone in ham, you'll love it....

It was raining/snowing here, so our Easter ham was done in the oven..same old recipe I've used for years.....a 12oz can of Coke and a Reynolds turkey bag.....you just can't beat it!
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