smoking a ham tomorrow...tips, advice? first time...

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onebadmofo

Fire Starter
Original poster
Jul 30, 2012
64
10
Scottsdale, AZ
About a 8 pound ham.  Plan is cook it about 11 hours around 200-220.  What should the internal temp be when I pull it if I want it slightly pink?

As far as rubs go, Bad Byron's good on a ham??  

Any recommendations appreciated! :)
 
I guess you are talking Fresh Ham as apposed to a Fully Cooked Smoked Ham...An internal temp of 145*F should result in the meat being slightly pink in the middle. I'm thinking 6 hours maybe less at this temp. Give it a good rest. I know nothing about your rub. I can't bring myself to pay for that which I can make. Any Rub you like on Pulled Pork will work on Fresh Ham...JJ
 
6 hours is all?? Wow.  I was thinking it was a 10-12 hour cook.  

It's a ham straight from the butcher after my cousin had a couple of hogs slaughtered a few weeks back...;)
 
It will be a smoked pork roast, like a butt.  However it is leaner and would be hard to pull if you want pulled pork.  It will not be a 'ham' in the sense of a hammy flavor as it has not been cured.
 
Just found out is indeed a cured ham.  So I assume that Bad Byrons would not be a good choice for a rub as it's pretty salty already...leaning towards brown sugar rub...
 
Brown Sugar, Mustard, Ginger, pinch of Clove and a splash or Bourbon, would be Great...I don't profess to know everything but 11 hours to 145*F still sounds long, especially if you run closer to 220*F. Look at what others have done, with bigger Hams at the same temp or only 20* hotter ...
th_dunno-1%5B1%5D.gif
...JJ

http://www.smokingmeatforums.com/t/106458/ham-sale-so-i-smoked-one

http://www.smokingmeatforums.com/t/120192/easter-double-smoked-ham
 
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Brown Sugar, Mustard, Ginger, pinch of Clove and a splash or Bourbon, would be Great...I don't profess to know everything but 11 hours to 145*F still sounds long, especially if you run closer to 220*F. Look at what others have done, with bigger Hams at the same temp or only 20* hotter ...
th_dunno-1%5B1%5D.gif
...JJ

http://www.smokingmeatforums.com/t/106458/ham-sale-so-i-smoked-one

http://www.smokingmeatforums.com/t/120192/easter-double-smoked-ham
I agree - that long is going to dry it out 
 
Sorry, probably a silly question but when you put the mustard on, I assume just regular mustard?  Rub it all over, than add the brown sugar and clove and borbon?  Or put it all in a bowl and do it?

Definately trying this out and I'll try to post pics as well! It's fairly thin so I'm thinking 4-5 hours is all I'm gonna smoke it afterall.

Thanks for the help! :)
 
I mix it all together, any Mustard you like, adjusting as needed for a Spackle like, Paste. Dry off the ham with paper towel and Schmear it all over!...JJ
 
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Thanks JJ.  Did the rub mentioned above minus borbon. Added a shot of Jack instead! ;)

Got her dialed in on 190 gonna let it sit for 5 hours before I check the temp!

Thanks for all the help I'll try to post pics later!
 
Just got thru smoking one earlier today! First one.Bone in skin on (partly anyway). Learned I need to add more rub then what I did. (yellow mustard and lots of brown sugar).

Other then that it was great! Took about 5 hrs. This was about a 8-10 pounder. Smoker temp was around 225-230. Ham internal temp was 155.

Didn't quite fall apart by itself but it was close.
 
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