bone in hami

mjpfarms

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Dec 26, 2011

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Vassar Mi

• Jan 1, 2012

• #1

Hi everyone

just started my first bone in ham for a warm up.

How long should I leave it in the smoker? I have found just a few hours. I was wondering if there is a better time frame then that. It is 9.5 pound spiral slice.

 

SmokinAl

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• Jan 1, 2012

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   Glad to have you with us!

Would you update your profile and add your location, also head on over to the roll call section & introduce yourself so we can all give you a proper SMF welcome.

Since your ham is fully cooked you are just putting on more smoke & warming it up. I usually smoke them until the internal meat temp gets to 140 and that usually takes about 4-5 hours.

 

alblancher

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• Jan 1, 2012

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Yea,  just until you get tired of waiting.   Welcome to the forum

 

jefrox01

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May 27, 2011

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• Jan 1, 2012

• #4

Im doing one also...Fully cooked..it says to take to IT of 120...It says not to over cook as it will dry out meat...will taking to 140 still be alright?

 

alblancher

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Always follow the directions on the package first.  120 is nice, 140 won't hurt,  It it is getting dry don't take it all the way.  If fully cooked it is safe.

 

pops6927

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• Jan 1, 2012

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A partially cooked ham you would want to take to a minimum of 140° - 145°; fully cooked anything around 110°+ is fine.

 

SmokinAl

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• Jan 1, 2012

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If the package says 120 then that's what I would take it to. Like Al says always follow the package instructions. I put a maple glaze on mine at the start & put the trimmed fat above the ham on the top rack so it will drip on the ham while it's heating up. With a spiral ham you won't have any fat to trim off so that won't work for you.

 

mjpfarms

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Dec 26, 2011

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Vassar Mi

• Jan 1, 2012

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Mine is glazed already. Does anybody have and suggestions as to keeping the meat moist during the smoking process?

 

pops6927

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Spiral cut ham is very tricky because it is usually very thin and very easy to dry out

 

SmokinAl

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How about pouring some maple syrup over it & leaving it in a pan in the smoker flat side down.

 

mjpfarms

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Dec 26, 2011

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Ok I will try it

 

sprky

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 to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

SmokinAl said:

Since your ham is fully cooked you are just putting on more smoke & warming it up. I usually smoke them until the internal meat temp gets to 140 and that usually takes about 4-5 hours.

Click to expand...

That's what I do as well, It will definitely improve the flavor of the ham. I may add a glaze towards the end but it's not mandatory
 

 

jefrox01

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May 27, 2011

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• Jan 1, 2012

• #13

Mine already glazed...so should I smoke with flat side down,bone up...or just on its side?

 

miamirick

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i usually put it flat side down and drizzle glaze over top   maybe some root beer to keep it moist  put a little pan one rack below it to catch drippings

 

jefrox01

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May 27, 2011

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• Jan 1, 2012

• #15

so put temp probe on top or side of ham?

 

miamirick

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straight down from the top is ok, you could go from side just dont hit bone, if you go straight down you go through presliced layers 

 

jefrox01

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May 27, 2011

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• Jan 1, 2012

• #17

Cool..Thanks

 

SmokinAl

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• Jan 1, 2012

• #18

Good luck & don't forget to take some photo's.

 

mjpfarms

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Dec 26, 2011

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Vassar Mi

• Jan 1, 2012

• #19

I've been at it now for 4 hours and everything looks good. I just check the temprature though and it is not even close. Is this normal. I have kept the heat at about 250 for the last 4 hours.

 

SmokinAl

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• #20

Are you sure your thermometers are accurate? Have you tested them in boiling water to see if they read 212 degrees?