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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 09-14-2010, 01:38 PM   #1
devious
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Default Smoked Ham

I didnt want to hijack cowgirls thread. My wife has been all over my arse to smoke a ham. I have no idea at what temps and times or even the cut of pork to use. I'll be using my UDS so any ifo would be great so I can get the wife off my arse.
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Unread 09-14-2010, 01:39 PM   #2
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Unread 09-14-2010, 02:02 PM   #3
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I inject hams to 10% of green weight and picnics or butts 15%. Making sure the brine is all around the bones, leave in brine for 7 days or so @ 40*. I like to rinse before smoking, don't know why, just makes me feel better.
In @ 130*(no smoke) for 8-10 hours and raise temp to 145* and add smoke for 8 hours, Raise temp to 165 and cook off to 152 internal. This ain't exact of course, depends on weights.
This I do in my electric. In a UDS, I've heard to cook straight through @ 225*, but haven't tried that yet.
I use a generic brine:5 qts H2O, 1 lb salt,1 cup powdered dextrose, 2/3 cup cure(the pink stuff).
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Unread 09-14-2010, 02:22 PM   #4
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i had no idea that it takes that long. This will be a challenge that im looking forward to. thanks for the tips
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Unread 09-14-2010, 02:32 PM   #5
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It depends on the ham that you want to smoke. If you get an "already cooked" ham, you'll just need to reheat it while adding smoke. If it's a "partially cooked" ham (this is usually what I do), then it willl require cooking for a couple of hours .. I usually do this recipe: http://www.virtualweberbullet.com/ham1.html

Then there's the whole "raw" ham that's not cooked at all. I think this is the one that will require a lot longer cook. I have one of these in the freezer and just haven't dug it out yet.

Hope this helps.
Good luck!
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Unread 09-14-2010, 06:12 PM   #6
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My advice it to not to mess with a green ham right now. Instead, do it Dogstyle, or the easy way. Get a precooked Cook's ham, butt or shank, open it up, rinse, and throw it on the smoker for several hours. I cook mine at 225-250 for about 4 hours. Remove and slice. Easy peasy, lemon squeazy.
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Unread 09-14-2010, 07:55 PM   #7
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Unread 09-14-2010, 08:45 PM   #8
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well I think that is the way im gonna do it. thanks guys
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Unread 09-14-2010, 09:03 PM   #9
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Here is a GREAt little video by the BAR-B-Q Pit Boys.
He does a pre cooked ham, and it looks wonderful.
Might not be what you are specifically looking for, but show
it to your wife and see if she would like this. I have a strong
feeling she would!

http://www.youtube.com/watch?v=LWMKTJ_WSpQ
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Unread 09-14-2010, 09:13 PM   #10
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hmmmm that looked good. Im ready for some ham
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Unread 09-14-2010, 09:20 PM   #11
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Sorry I got here late devious. Looks like you already have a lot of great advice! Good luck with you hams.
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