Picked up this 8.6 pound fully cooked ham for smoking on the MES. Trimmed a little of the fat and make some cuts to allow the pineapple flavor to work its way into the meat. Staked the pineapple rings on the ham and placed it in the MES. Had a drying rack inside the foil pan for the whole smoke.
Using the AMNPS with Hickory pellets for the added smoke flavor. After 5 hours the IT was 142 and pulled the ham to let it rest before slicing for dinner. Next day sliced up the remaining ham for sandwich meat and breakfast slices.
Ham turned out tender, juicy, just a touch of pineapple and a great hickory smoke flavor.
Missed the sliced pictures as there was a 2 Hr. power outage just when I needed some light.
|Weight||Seasoning Pineapple Glaze|
|8.6#||Hickory pellets||On 3rd shelf|
|12:00 PM||MES 225||Maverick in MES||Maverick 1 in meat for IT|
|1:00 PM||MES 225||227||78|
|2:00 PM||MES 225||223||97|
|3:00 PM||MES bump to 250||226||115|
|4:00 PM||MES bump to 275||256||128 Added more pineapple juice|
Nice piece of meat setting on a small drying rack in the pan.
Some pineapple slices
Finished and ready for the table.
Edited by twoalpha - 8/13/15 at 2:19pm