We were at Wally World Friday morning and they had bone in cured uncooked half hams on sale. I got a 12 pounder for $18. I cut off the skin, trying to leave most of the fat on. Then scored it & put on a basic pork rub with some extra brown sugar, and into the fridge for a few hours. I was figuring 1.5 hours per pound so I fired up the WSM around 7PM Friday night. It was a perfect night for an all nighter, little to no wind and low temp 65 degrees. Put the ham on right away, got the vents adjusted & hit the sack around 9:00. Woke up around 1:00 AM, checked smoker, still sitting at 225. Didn't have a probe in the ham yet. When I checked it at 6:00 AM it looked done. Checked it with a probe & it showed 167. The package the ham came in said to cook to 148 internal. So I thought it would be real dry. Not so!! It turned out very moist, & juicy with great smoke flavor. I don't think I will ever do a pre-cooked ham again. This one was so much better. Much more juicy & flavorful. Now I have plans for the ham. Slice it thin for sammies on Sunday, and for tonight I also bought some chicken breasts at Wally World, and plan on making Chicken Cordon Bleu, stuffed with the ham & provolone, & wrapped in bacon. But that's another story. Here's a look at the ham. Enjoy!
Ready to go
Just out of the smoker. Took 11 hours.
Here's a couple of more looks.
Ok, I know what your saying! Open it up lets see inside, so here you go!
Thanks for looking guys. Hope you enjoyed it!