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Newbie... Help!...Ham questiion

post #1 of 10
Thread Starter 
My wife just picked up a Shank Portion Ham that she got at the grocery store for Free...

Now i got new smoker for xmas a Bradley Electric with the the auto wood puck delivery system & digital controls.
I can set the smoking time as well as the temp and cooking time.
Would it hurt to smoke this ham (the man behind the counter said they are lightly smoked).

So my question is...using Jeffs Rub long do i want to cook this Ham?
and how long should i smoke the ham during the cooking process???
Wanted to just slice off pieces to eat

Heres what the label reads...

Shank Portion Smoked Ham
Water added
Fully cooked

Thanks for your help!!! Great site>>
post #2 of 10
Greetings Stalker,
If I were you, I'd first of all, strip some (if not all) of the skin off the shank. Then, apply the rub and place it into the smoker. Use hickory wood and smoke at 225* pit temp until you get an internal temp of 190*to 200*. Bring the shank into the house and pull the meat from the bone. Use some of Florida Jeff's finishing sauce over the meat and enjoy ..... makes great sandwiches .... especially with a cheap hamburger roll and a big scoop of cole slaw. Cold beer goes a long way too. Enjoy!
post #3 of 10
Thread Starter 
I would like to have this to serve around 12:30 tomorrow. So do you have any idea when i should start???
And looks like you are leaning me to using as pulled pork instead of sliced?

Thanks for you input!!
post #4 of 10
Go to 160-170 for sliced. Start early and cooler it if req'd. could be 4 hours, but remember it's already cooked. All you need is hot actually.
post #5 of 10
for sliced.... go with what Rich said!!
post #6 of 10
No disrespect bro but a cured ham AIN"T gonna pull, no matter how high a temp you go!! PDT_Armataz_01_33.gif

Cook until internal of 140*, your just warming it up and adding some smoke flavor, not cooking it!! PDT_Armataz_01_23.gif
post #7 of 10
4 hrs. is about right on . Got one on right now just getting ready to start glazing.
post #8 of 10
It's been cooked. Temp range of 130 to 140 will slice great. Lots of Smoke.

Lot of options here. I like it.

post #9 of 10
Thread Starter 
You all have been super !... all went well PDT_Armataz_01_12.gif

Ham out of the smoker on the cutting block,,,i had vultures all over me, picking and eating all the thanks to all...
post #10 of 10
Bravo...glad to be of some assistance :{) Happy Easter!
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