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First ham, suggestions?

post #1 of 6
Thread Starter 
So I just got a small 8# ham from Walmart to smoke for me and my wife for Xmas. It's a "spiral cut, hardwood smoked, fully cooked" ham witht the glaze packet. I'm using a Masterbuilt 30" gas smoker and I'll be using chips. I'm not sure if I should do apple or Hickory wood.

Plus I'd like some input on how long it will take. This is literally the first time I've used a smoker and I need the practice for New Years when I do a turkey for the in-laws. Thanks in advance.
post #2 of 6

i have two 15 lb birds brining for tomorrow and did our first ham last night. 15 lb uncooked, bone in, nordic ham, used the bourbon glaze paste and mop. went from 6 to 10 last night at 230, then dropped back to 150 overnight and went back to 240 w/a chip reload from 7-11 this morning. used mostly apple with a touch of cherry and done in an electric masterbuilt 30. 140 internal away from bone in thickest portion when pulled off. seems like the moisture kept as evidenced by the probe holes leaching, tried a small slice of a nub on the end cut and it tasted good and juicy...going to reheat on the cue tomorrow

 

fair warning, i'm a relative noob to smoking and others here will probably have better advice...

 

 

 

 

 

post #3 of 6
Thread Starter 
Thanks for the heads up. I'm thinking it should only take 3-4 hrs tops, I hope. Since it is relatively small, spiral cut and pre cooked; it should go prett quick.
post #4 of 6
Late to the party. Your ham is already fully cooked so it's more a matter of reheating. Your 3-4 hour time frame should get you to a good temp for eating. We call these Double smoked hams here. Use the search feature and a bunch of threads will pop up on them.
post #5 of 6
DS is right your just reheating. 3-4 hours. You can rub it before if you like. I use Apple wood. The fruit goes good with pork. Maybe evens put a glaze on toward the end. Don't forget the qview
post #6 of 6
Thread Starter 
Thanks everyone for the input. I did it for about 4-4.5 hours. But I'm too nosy and kept peaking in and I don't have a remote thermometer yet. So when I kept opening the door to check temps I lost all my heat. So I turned it up that last hour to get it heated to atleast 140. Well it burned the outside glaze alittle, but all in all it turned out great. I already have a thermometer ordered, and I'm learning to leave it alone. I even had a guard dog to help keep an eye on it. This pic is just before I turned the heat up.
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