Did I mess up

Discussion in 'Pork' started by dwiens, Nov 14, 2007.

  1. dwiens

    dwiens Fire Starter

    I have been planning on smoking a bone in ham for Thanksgiving. Now the bone in ham I had purchased is a Hormel 81. I am not sure if it is spiral sliced, will that matter if it is? Also, all the hams I can find in Lincoln, Ne are already cooked. What would you recommend doing for temp and time on smoking that? Recipes???

    Thanks

    Dana
     
  2. flagriller

    flagriller Smoking Fanatic OTBS Member

    Basically, if it's fully precooked all you're doing is reheating. If it's a smoked ham and you smoke it again, you may find it to be too smokey. Since it's cooked, go for 110* to 140* internal to prevent drying. Use a nice brown sugar/mustard type rub. If it's spiral cut watch your tem closely, it won't take as long and mop it.
    P.S. If it's "partially" cooked go for 145* to 150* let it rest to 155* - 160*

    Check it out:

    http://www.virtualweberbullet.com/ham1.html
     
  3. glued2it

    glued2it Master of the Pit

    you can a shank portion ham (ready to cook) from the butcher and cook it the rest of the way. Or maybee you can try curing your own if want to try that for christmas. If so pm me and I'll tell ya how to do it it's real easy and fun to do. I've got one curing now.

    here's a post on precooked ham

    http://www.smokingmeatforums.com/for...=precooked+ham
     
  4. geek with fire

    geek with fire Master of the Pit OTBS Member

    Or better yet, do a boston butt and don't cook it to pull temperatures. Slice it just like a ham. I think the flavor is better than a cured ham, but that's just me.
     

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