Smoked Ham

devious · 09-14-2010, 01:38 PM

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.

1FUNVET · 09-14-2010, 01:39 PM

Send her a request

bluetang · 09-14-2010, 02:02 PM

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).

devious · 09-14-2010, 02:22 PM

i had no idea that it takes that long. This will be a challenge that im looking forward to. thanks for the tips

Wampus · 09-14-2010, 02:32 PM

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!

Bigdog · 09-14-2010, 06:12 PM

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.

Ron_L · 09-14-2010, 07:55 PM

Listen to the 'Dog. He is wise beyond his dog years

devious · 09-14-2010, 08:45 PM

well I think that is the way im gonna do it. thanks guys

Smiter Q · 09-14-2010, 09:03 PM

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

devious · 09-14-2010, 09:13 PM

hmmmm that looked good. Im ready for some ham

cowgirl · 09-14-2010, 09:20 PM

Sorry I got here late devious. Looks like you already have a lot of great advice! Good luck with you hams.

09-14-2010, 01:38 PM	#1
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska Downloads: 0 Uploads: 0	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. __________________ Big Red Kenmore gasser, black shirt UDS

09-14-2010, 02:02 PM	#3
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	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). __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

09-14-2010, 02:22 PM	#4
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska Downloads: 0 Uploads: 0	i had no idea that it takes that long. This will be a challenge that im looking forward to. thanks for the tips __________________ Big Red Kenmore gasser, black shirt UDS

09-14-2010, 02:32 PM	#5
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

09-14-2010, 06:12 PM	#6
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	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. __________________ 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.

09-14-2010, 01:39 PM	#2
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	Send her a request

09-14-2010, 07:55 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Listen to the 'Dog. He is wise beyond his dog years __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

09-14-2010, 08:45 PM	#8
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska Downloads: 0 Uploads: 0	well I think that is the way im gonna do it. thanks guys __________________ Big Red Kenmore gasser, black shirt UDS

09-14-2010, 09:03 PM	#9
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX Downloads: 0 Uploads: 0	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 __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

09-14-2010, 09:13 PM	#10
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska Downloads: 0 Uploads: 0	hmmmm that looked good. Im ready for some ham __________________ Big Red Kenmore gasser, black shirt UDS

09-14-2010, 09:20 PM	#11
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Sorry I got here late devious. Looks like you already have a lot of great advice! Good luck with you hams. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

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