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Smokin a ham

post #1 of 14
Thread Starter 
Hello everyone,

A friend of mine just bought a whole hog and they want me to smoke the ham for them. I couldn't find much information on the subject. What I know is the ham aparrently is already brined and ready to smoke. However I donot know the weight of the ham PDT_Armataz_01_10.gif

What I am looking for is

1) what smoke chamber temperature.
2) what target temperature.
3) wood reccomendations, I plan on a apple & cherry mix.
post #2 of 14
Deejay Debi has a great Time/Temp chart that you can download from her site that is a great guideline for somoking most anything.

Check her website when you get a chance and download it to your PC.

In the mean time....

225 - 250 degrees - 1.5 Hours per pound - 160 degree internal temp

Wood selection sounds great!

You can do a nice mustard rub followed by a dry rub...... YUMMY!!

I'm doin a store ham myself this coming weekend so we'll have to swap pig stories.

Good Luck on your smoke!!! PDT_Armataz_01_06.gif
post #3 of 14
Thread Starter 
Thanks watery Eyes, I forgot about here page, I have checked that out before.

So you plan on rubbing your ham?
post #4 of 14
Deer Meat, here is a link to Jeff's recipe on smoked ham if you haven't seen it. Let us know how it turns out, I love smoked ham icon_wink.gif.

post #5 of 14
I did a little research on the site here today and might trim off a top layer of skin and give her the mustard and rub.

Mine is pre-cooked and spiral cut - so the REAL objective is to get good smoke flavor. A rub is secondary and not really critical in my case.

We'll keep you posted in pictures along the way..... PDT_Armataz_01_18.gif
post #6 of 14
Thread Starter 
I plan on posting Q-view as we call it now, but it will not be during the smoke. I will be away from my computer for 11 days. Dang!!icon_lol.gif do I need a laptop with wireless internet.
post #7 of 14
DeerMeat -

Are you smoking them to eat now or to preserve for later?

Dacdots has a post somewhere around here from last fall I think with some absolutely beautiful hams! Well worth the search!
post #8 of 14
Thread Starter 
it will be to eat just after smoking.
post #9 of 14
Pulled the Ham yesterday and rubbed her with mustard then sprinkled with rub this afternoon. Wrapped her in Saran wrap and bagged her in the fridge for a smoke at 8:00am Saturday morning.

Will take pics in the morning when I re-apply some rub and get her in the GOSM..... PDT_Armataz_01_34.gif
post #10 of 14
Here is the ham at 8:00am this morning after being re-rubbed and preped for the smoker...

Shot with DMC-LX2

Shot with DMC-LX2

With the Ham in the smoker I got my Fatty's and Bologna ready to go....

Shot with DMC-LX2

Here is a look at the smoker loaded and getting up to speed...

That's a couple nice Polish Sausages in the middle.

Shot with DMC-LX2

Polish sausages done.....mmmmmm.....

Shot with DMC-LX2

Fatty's and Bologna done.....

Shot with DMC-LX2

Here is a peak at the ham 4 hours in and reading 116 degrees internal....

Shot with DMC-LX2

Will post more when the Ham is done!! PDT_Armataz_01_18.gif
post #11 of 14
good going so far.
post #12 of 14
Absolutely gorgeous in the q view. Drool contol is bordering on overload.
post #13 of 14
Thats is some of the best looking Q-View I've seen. The ham looks awesome!
Now I'm hungry.PDT_Armataz_01_10.gif
post #14 of 14
Here are some pictures of the ham when it was pulled from the smoker.

8.5 hours and an internal temperature of 160 degrees.

Shot with DMC-LX2

Shot with DMC-LX2

Coolered it with about 2 ounces of apple juice for two hours.

Pulled and sliced it - served with Wicked Beans and a nice Carolina Slaw.

Shot with DMC-LX2

Definitely recommend this for anyone who has done an Shoulder or Butt...the Hams I bought were $7.00 and $8.00 respectively and were under a $1.00 a pound.

Hope you enjoy the pictures as much as we enjoyed eating it.... PDT_Armataz_01_28.gif
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