Best Ham for Christmas

You will probably be told it is too late to get a raw (uncured) ham. If you get a raw ham and smoke it, you'll end up with pulled pork (from what I've read).

I bought a precooked pre smoked ham from WalMart and heated it up in my MES30 with some smoke. It was delicious (had a taste prior to smoking and one after).

Others may tell you differently, but that is my experience.


Regards,
Gadgetman53

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I have done several, I do put smoke to it agian and call it a double smoked ham, also I rub it down with mustard (I can't taste) and some kind of a rub on top of that what ever you have on hand comes out great, remember you are just reheating it so take it to like 140*IT or so not to high or it will dry out, I put in my smoker for about 3hrs or so on average ham and smoker running at 220* good luck also check out Jeffs news letters he has done a few of them he also has a youtube video on it. MAKE SURE YOU GET A PRE COOKED HAM READY TO EAT!!

Good luck and remember pics.

mpjmeyer said:

What about purchasing a ham that has been cured and brined, but not smoked yet?  Anybody have experience with doing this?

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If you can find one... which is very doubtful... but you may get lucky and find one.. If so you would smoke it like anything else and take it up to 150 or so.. use your favorite pork rub

Here's a pre cooked one I did (maple bourbon).. has the recipe at the end of the thread...

http://www.smokingmeatforums.com/t/117511/maple-bourban-ham-for-super-bowl

mpjmeyer said:

What about purchasing a ham that has been cured and brined, but not smoked yet?  Anybody have experience with doing this?

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Yes that will work also.  It's called a "ready to cook" ham.

Most of the time I just get a spiral sliced ham (all spiral sliced ones are pre-cooked and you are just smoking to add flavor and reheat at the same time).  But I have bought a "ready to cook" ham which should be found at any grocery store.  "Ready to cook" is cured and brined but not cooked or smoked. Sometimes you will also find "partially cooked" hams.  Both have to be cooked to 148 degrees internal temp before serving.

You cook it just like you would in an oven and internal temperature is your guide, not so much time.  Just use the smoker instead of the oven and monitor you meat temps.  Oven hams are normally cooked at 350 degrees, and you can smoke one at 350 or lower.  Lower temps will extend the cook times of course.  It pretty much works just like any other meat smoke.

I like to spritz my hams (spiral sliced or "ready to cook") with a flavor enhancing spray as they smoke.  I often use pineapple juice mixed with Maker's Mark or Jack Daniels.  I filter the juice through a coffee filter to get out the pineapple fines as they tend to clog my spray bottle head sometimes.  You can also use apple juice (and the alcohol is optional).  Then brush on a brown sugar glaze in the last half hour of so of the smoke to give that caramelized gooey flavorful goodness on the outside. Alcohol is also optional in the glaze, but if you use it, go light on the alcohol as the idea is to give it a hint of that flavor, not dominate it.