Has anyone ever taken a store bought ham and instead of warming it up in the oven put it into a smoker? Since it is already processed I probably would not use any smoke, just the let the residuals in the smoker add flavor. If you have how long should I plan on leaving it in there? I'm talking about a either the shank or butt portion. Thanks and Happy Holidays!!!!
Store Bought Ham
SmokingMeatForums.com Top Picks
- 2,858 Posts. Joined 6/2009
- Location: Bullhead City, AZ
- Points: 75
- Select All Posts By This User
What kind of ham did you get. There are the already smkoed " READY TO EAT " which basiclly just need to be reheated, but then there are the ready to cook hams which need to be probed & taken to a minimum of 145. They both smoke well though. Jeff sent out a newsletter on it last month. I belive it on the smoking-meats homepage?
Dont forget the qview too friend!!!