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Thread Starter 

Good evening Fellow smoke hounds,

Several days before Christmas, I was cold smoking some cheese. We had our fully cooked ham in the fridge so I decided to throw it in along with the cheese. The temp outside was below 40 so I knew I would be fine. It was in the cold smoke till my AMPS was out of fuel somewhere between 10 and 12 hours. I don’t know the exact time as I fell asleep. I was using perfect mix pellets.  The ham was then reheated Christmas day in the smoker with no smoke at 225-250.  The ham was spritzed every 30 -45 min with a mix of; 2oz honey, 4 oz water, 6 oz Captain Morgan spiced rum, 8 oz pineapple juice.  It was then glazed with; 2 oz spritz, the glaze mix that came with ham, honey, brown sugar, ground cloves, ground ginger, and a touch of cinnamon. Exact amounts I can’t say as I eye balled it and taste tested.

The ham was a HUGE hit; everyone went back for seconds. My niece who doesn't’t care for ham LOVED it. I was told by several it was the best ham they have had. I will be doing this again. 



DO NOT do this if you DO NOT have a fully cooked ready to eat ham, and temperatures BELOW 40 can be maintained. This is for safety reasons.

Picture of Ham out of the smoke