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Question about smoking an already-smoked ham.

post #1 of 3
Thread Starter 
I am smoking an already-smoked ham for Thanksgiving. My question is should I use awater pan under the ham? There really is not room for one in my pellet smoker unlessI put the ham on the upper shelf. What does everyone think? Wil lit dry out without a water pan for 3 hours at 220 degrees??
post #2 of 3
I don't use a water pan when I do one... I also go by IT (internal temp) not time... I smoke until IT of 165`.. usually takes about 6 hrs @225`... never a problem of being dry....
post #3 of 3

Merrymanb, welcome and Happy Thanksgiving to you and your's.

 

Your Ham is already cooked , just bring it up to 140*F and serve . Should take a couple of hours, use a probe to check.

 

Also , have a Merry Christmas and New Year.

 

Have fun and as always . . .

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