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First attempt at smoking a pit ham... I have some questions....

post #1 of 5
Thread Starter 

I was planning to do a ham for Christmas and I was in Sam's Club on Sunday.  They were doing their demos and they had the most amazing pit ham so I just had to get one.  My intention is to take it up a notch or two or five by smoking the ham again with some rub on it.  My questions are:  How long do I smoke and at what temp? Does anyone have a rub they use for only ham?  I have my rub for turkey and beef but have never tried it on pork.  I also got 4 boston butts and two pork tenderloins and a few racks of baby back ribs!!!  I am really excited! icon_biggrin.gif 

 

I usually make the ham in the oven and my wife is allergic to pineapple, so i can't use that.  Any ideas?

 

Thanks,

Mike

post #2 of 5

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First off welcome Mike to SMF. You'll really like this place pretty darn quicklytoo. Now for your ham I like a sweeter rub so I use about a 60% browns sugar and 40% Old Bay it has a great combination of spices with a slight kick to it. Now I would run the smoker at about 240°-250° Now is your ham already cooked??? If it is you just want to take it to maybe 140° interial temp. If not let it go to 165° and you should be fine with that. You also need to let it rest (thats what we call it so we can take time out for pictures (Q-view) but you need to let it rest for maybe 30-45 minutes and then serve. Now if you will can you swing by Roll Call and introduce yourself and we can give yo the proper Howdy we like to give to new members.

post #3 of 5

I love smoking a cooked ham. Check out Jeffs instructions on this and I'm sure you will love it. Everyone went nuts when I did  my first one.

Here is the link.

http://www.smoking-meat.com/november12th-2009-smoking-ham.html

post #4 of 5
Thread Starter 

Thanks for the warm welcome!  I've been on here for about a month and love it!  I was looking for the video that i came across a while ago about smoking the cooked ham.  Thank you for the link.  I will do some research and tinkering with rubs then post my results when the time comes.  Anyone feel free to give me more ideas! 

post #5 of 5

I second using Jeffs recipe.  I did that for easter and a few times after.   We seem to always have ham at the ready

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