Ham

dogcop1us

Smoke Blower

Original poster

SMF Premier Member

Dec 2, 2010

101

18

Dixie, Georgia, USA

• Dec 22, 2010

• #1

I will be smoking a fresh ham, and was wondering if anybody can tell me what temp and how long to smoke it for?

 

mr mac

Master of the Pit

SMF Premier Member

Oct 19, 2009

1,324

522

Doniphan MO

• Dec 22, 2010

• #2

A fresh ham or even a ready to eat ham can be done like any other large hunk of pig.  I like mine to smoke at 225 until it reaches an internal temp of about 155 at which point I'll pull it and wrap it to rest.  During the rest it should easily slide up to about 160 internal which is when it's time to slice away!

Time will be of little concern as you want to allow it enough time to reach that internal temp slowly and some will take a lot longer than others.  Still, you can expect it to cook at a rate of about 1.5 hours per pound.

 

pineywoods

SMF Hall of Fame Pitmaster

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Mar 22, 2008

28,847

3,934

Florida

• Dec 22, 2010

• #3

Is this a cured ham?

 

dogcop1us

Smoke Blower

Original poster

SMF Premier Member

Thread starter

Dec 2, 2010

101

18

Dixie, Georgia, USA

• Dec 22, 2010

• #4

no it's a fresh ham from the butcher

 

pineywoods

SMF Hall of Fame Pitmaster

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Mar 22, 2008

28,847

3,934

Florida

• Dec 22, 2010

• #5

If it has not been cured it will taste like pork and not like a traditional ham

 

Last edited: Dec 22, 2010

dogcop1us

Smoke Blower

Original poster

SMF Premier Member

Thread starter

Dec 2, 2010

101

18

Dixie, Georgia, USA

• Dec 27, 2010

• #6

Thanks for the tips guys! The ham turned out good, I think it could have cured for awhile longer but it still turned out pretty well.