SURPRISE! Smoke this Ham For Tomorrow She Says! HELP

[DENALI]

Ok, So my House Dragon just tossed a Cooks Smoked Ham down on the counter and told me my mother in law and family will be here for lunch tomorrow so i need to smoke it since they dont like turkey!
Its a 13.5 pound Shank half Cooks Smoked Ham. What the heck do i do with this thing? I am already smoking a turkey breast tomorrow and a fatty both of which i am familiar with. Is smoking a already smoked ham even worth while??
What temp would you guys suggest to run it at considering i will also have a turkey breast and a fatty going at the same time? And how long should it take? I was planning on running at 180 for an hour then upping it to 350 for the turkey breast but now i am not sure how i am going to play this game Thanks!

 

[nucornhusker]

Double smoked ham is great, I do them for Easter. I cook them until 150* or so and eat. I usually run the cooker around 225, but hotter would work too.

 

[Big George's BBQ]

I did one last week and it was awesome used pecan and cherry along with lump charcoal cooked at 350 on the Egg figure about 15 min a ound. I used deguerre glaze- added pinapple rings a cherries to it Check out his thread and CharredApron's thread for ideas and pics

 

[ssv3]

Slay the house dragon and tell the mother in law to GTFO or she'll face the same fate.:boxing:

 

[YetiDave]

If it's smoked already I wouldn't bother, save yourself the effort!

 

[benniesdad]

I do a couple of these a year. Remember it is fully cooked so all you are really doing is warming it up, making it smell like smoke, and applying a glaze. I score the outside a little then put them in a foil roasting pan and do them low and slow to an internal temp around 115-120, apply glaze, crank up the cooking temp to 300 plus, and pull it when the internal temp hits 130.

 

[daninnewjersey]

Ok, So my House Dragon

That's some funny sh*t...:biggrin1::biggrin1:

 

[IamMadMan]

Try this recipe....

http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=124

http://forum.texasbbqrub.com/showthread.php?t=31411

 

[sportsnut]

I did this one a couple weeks ago. Turned out amazing and the glaze really finished it off.

 

[aawa]

I would throw the ham on the ground and tell her to cook it her damn self.














































Then I would pick it up, take it out of the cryovac score it diamond wise. Stud with some cloves, glaze it, then put it on the smoker.

 

[Fwismoker]

Just go the temp you'd do for the turkey.. it doesn't matter what temp you double smoke the ham at, just take it to 160ish.

Score it to make the diamonds...sprinkle with brown sugar. After it goes a while start applying a glaze. My favorite glazes are pineapple juice and sugar but i also like marmalade. Occasionally just brush some glaze on through the heating process and finish with some cherries on tooth pics if you like.

 

[Pyle's BBQ]

If it's smoked already I wouldn't bother, save yourself the effort!

If you already have the smoker going, why not? It will really help the ham taste amazing.

 

[fingerlickin']

If it were me and I was eating at say 1pm I would cook it all at 350* the whole time.

I'd count backwards from 1pm with an hour of play time to rest, or in case I went light on my estimates. I hate getting asked "is it done yet" again and again. I tend to run late for everything though. :tsk: I usually just blame it on the kids. :-D

15 min per lb. turkey, pull at 165*
20 min per lb. ham, pull at 140*
30-45 min for the fatty at 350*

No worries, I'm sure you'll kill it. :thumb:

 

[RevZiLLa]

Nothing to it. You have to warm that fully cooked ham up to about 145-150 to serve it, so why not in the smoker and add smoke and glaze in the process. It will rock.

You will thank the dragon...