what temp to take ham to

Discussion in 'Pork' started by packrat, Apr 11, 2009.

  1. packrat

    packrat Fire Starter

    Just got a nice ham for Easter, and going to throw it on the brand new UDS. What temp should I take it to? The thing I like about a bone in ham is how it gets nice and tender and falls apart (more like pulled pork). I've seen 140 thrown around, but I'm sure it wouldn't be fall apart tender at that temp. Is it safe to smoke up to 140 or so, then foil it and take it up to 190 or so?
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    If you want fall apart yes 190' in foil, add a little moisture.
     
  3. packrat

    packrat Fire Starter

    I just wonder how dry that open edge would be (it's a half). I'll probably just season it lightly.
     
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I would think it would be fine after the foil stage and a light spritz of your choice.
     
  5. packrat

    packrat Fire Starter

    I've never smoked ham before. Does the smoke generally take to it pretty good, or does it need a lot?
     
  6. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    alot of smoke will equal bad taste. I would just keep with the thin blue smoke like anything else. and alot of opinions are after the meat reachs 140 or so it quites taking on anymore smoke flavor. so after the ham reaches that point i would just do heat.(if you can with your set up)
     
  7. packrat

    packrat Fire Starter

    Yeah, I had just heard some about having to so super light on it. If I treated it normal, it'd be thin and blue, and probably only up to 150 or so. Thanks for your help. :) Got experience cooking tons of pork butts, but never a ham. Really looking forward to it.
     
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Not sure what you mean.
     
  9. packrat

    packrat Fire Starter

    It's a butt half, not a whole ham.
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Not a problem, won't dry out in foil.
     
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    The meat will continue taking on the smoke flavor throughout the entire smoking session. At 140 degrees, the smoke ring is fully developed.
     

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