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Smoking a Ham this morning (first one in a while) Need Feedback.

post #1 of 12
Thread Starter 

Smoking a Ham this morning (first one in a while) so no rocks

 

Marinaded the ham overnight in Coke.. Tried this once before and gave it a real nice caramel sweet flavor. 

 

Starting off with a chimmeny full of charcoal and a chunk of hickory wood (soaked).

 

Smoker at 230?

 

Cook to what internal temp.

 

Will post pics as I go!

post #2 of 12

Is it a pre-cooked ham or a fresh ham?  Pre-cooked hams just need to be warmed 130 - 140 .  Fresh hams need to be cooked to internal temp of raw pork   165 - 170 I believe

post #3 of 12
Thread Starter 

Thank for the quick feedback!

 

Fresh ham so I will cook it to 165-170.

post #4 of 12

Check one of the cooking charts for me, I am using my failing memory on this one so check to be sure!

 

 

Good luck

 

 

Al

post #5 of 12

Sounds great cxb,

How big is the ham?

Did you inject it?

Did you temperature probe it?

 

So many questions---sorry.

 

You do know you will be getting something similar to pulled pork, which is great, but it won't be like an actual cured "Ham"?

 

Bear

post #6 of 12

Pre-Cooked to 140* ~~~ Cook before eating to160* ~~~ Check several different spots! HTH

 

 

Fun!

post #7 of 12
Thread Starter 

Bear,

 

About 10 pounds, did not inject it marinaded it over night in the fridge in Coke.  I expect more of a smoked ham not a cured ham.

 

I will put the thermometer in it later when I add the second round of charcoal.

post #8 of 12
Quote:
Originally Posted by cxb View Post

Bear,

 

About 10 pounds, did not inject it marinaded it over night in the fridge in Coke.  I expect more of a smoked ham not a cured ham.

 

I will put the thermometer in it later when I add the second round of charcoal.


Sounds Great!

I hope you can sneak some Qview in for us!!

I can't wait!

 

Thanks,

Bear

 

post #9 of 12

Try this glaze during the last 1.5 hours of the smoke..   I have been using this recipe for the last several years, and it makes for a very tasty finish to the smoked ham.

 

1 cup of honey
1/2 cup pineapple juice
1 tsp dry mustard
pinch of ground cloves

post #10 of 12

It  sounds like you are off to a good start and I can't wait to see the Q-view. So I'll be checking back soon. I remember the first fresh ham I smoked for our kids. They just looked at the ham and then at me then at the ham and then me again. This went on for a little biut and then they said that's not ham, Ham in pink and that ones gray in color. Kids theses days just don't know things that we do.

post #11 of 12
Thread Starter 

MY FIRST Q-VIEW

 

100_2806.JPG

 

100_2808.JPG

post #12 of 12

Nice Qview---We need more!

We need more!

We need more!

 

Am I being a PITA??

 

Oh well--We need more Qview!

 

Bear

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