They didn't have any smoking hand at the store but they did have these and I figure screw it...why not? Any suggestions before I slap it into my 30" MES?
Appreciate it. I'm sure this ham will be umm...interesting. I can't seem to find where anyone has smoked this style of a ham. I'll report throughout the day with updates and let you know how it goes.
If you haven't already, check out Bear's double smoked hams
http://www.smokingmeatforums.com/t/105633/ham-twins-double-smoked
Appreciate it. I'm sure this ham will be umm...interesting. I can't seem to find where anyone has smoked this style of a ham. I'll report throughout the day with updates and let you know how it goes.
It all depends how smoky you like it. Remember, it is already cooked and cured so you are just adding smoke and reheating. You could go as low as 180 and smoke for longer if you like it smoky or higher for shorter and faster with less smoke. I would totally use a glaze like the one above or something similar. I like sriracha and home made jam with a little citrus for glazes. I would not add any salt to the outside of that ham. It's probably salty enough.What temp do you guys recommend? I'm thinking about 225-250 for about 4-5 hours