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quick ham question

post #1 of 7
Thread Starter 

ok guys I got caught off guard. thought my uncle was smoking the ham but i guess i am. just want to make sure i get this right cause i didnt bring notes. its a store bought ham butt with the bone in & alot of added water. im thinking i will inject it with some toni's then rub it down with some brown sugar in the morning then take it to about 165. sound about right??

post #2 of 7

Pre cooked ham is easy all your doing is heating it up while applying smoke,

 160° is fine 165° won't hurt. try mixing a little pinapple or orange juice w/ the brown sugar to make a paste and apply this to the ham b4 smoking

post #3 of 7
Thread Starter 
I knew I was on the right path! Good call on the pineapple bob!!
post #4 of 7

I just did one and put a glaze on it that was awesome. It was 2 cups brown sugar, 2 cups honey, and a stick of butter. Heat those together and glaze the ham about every 30-45 minutes.

post #5 of 7
Quote:
Originally Posted by dairyman View Post

I just did one and put a glaze on it that was awesome. It was 2 cups brown sugar, 2 cups honey, and a stick of butter. Heat those together and glaze the ham about every 30-45 minutes.



 Boy, does that sound tasty and decadent! Like the pineapple juice idea, too. Lotta good ideas on this one! I also like to add a vanilla bead (split & scraped) to my glaze. Mine has a bit of dijon, apple or currant jelly and reduced champagne.  But I really like what the vanilla adds.

post #6 of 7

Pre-Cooked Ham - A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F. Most commercially processed hams are heated to a temperature of 140° F. Temperatures reaching 137° F will kill the trichina parasite. A partially cooked ham still requires additional cooking prior to eating. It must be heated to an internal temperature of 160° F. 

I would go more 155, then wrap in foil for 1/2 hour.
post #7 of 7

All great advice above. One thing that I like is poking whole cloves all around the outside about 2" apart, something I grew up with and still love.

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