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Smoking Ham for First time

post #1 of 6
Thread Starter 

Hi, guys!!! I know this is short notice but I am smoking my first-ever ham tomorrow. My research has given me a few suggestions, but I would like to run it by the experts here for advice/opinions.

 

1. Smoke for approximately 4 hours

2. Smoke to internal temperature of 145.

 

I plan to use a pork rub recipe I have unless advised differently.

 

Anything I should look for or be aware of?

 

Thanks in advance as always!

post #2 of 6

Hi Steve, assuming you are starting with an already cooked/cured ham and not a fresh picnic or something,

I would consider Bears double smoked ham.

He has a great step by step in his index.

post #3 of 6

Try to get a ham which is not spiral sliced. Probably just me but they dry out.

 

Instead of a rub, since I assume you are dealing with a fully cooked ham, just spiral cut the outside and then at the end glaze it after its absorbed about 4 hours of smoke,  The last 1 and 1.2 hours baise it with glaze, wait 30 mins, baise it with glaze, wait 30 mins, baise it with glaze and pull and wrap for 30 mins.

 

The sweet glaze perfectly offsets the smoke. Take that spare glaze and put it in a bowl next to the sliced ham.

 

I much prefer the glaze to a rub on a pre-cooked ham.

post #4 of 6
Thread Starter 


I was able to watch Jeff Phillips's video on smoking ham on youtube. He really simplified things which is probably the best path for me to take my first time around. He suggested a three hour smoke, stopping at 2 1/2 hours to add sauce.

post #5 of 6

Sounds like Jeff's video has you going in the right direction.

 

Good luck,

 

Al

post #6 of 6

I agree with Foam about the spiral cut ham drying out--unless you do a cold smoke like Al did not too long ago.

 

Gary

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