Smoked Ham!

missmechante

Newbie

Original poster

May 23, 2008

7

10

• Jun 4, 2008

• #1

Hams on sale at the grocery store....the one I picked up was smoked, ready to cook, butt portion, 8 lbs I think. I was using the oven for other things so I decided to stick it in the smoker instead. I did not trim any of the fat or skin, I scored it, slathered it in a paste I made from mustard, brown sugar, and rum, and smoked over hickory for about 4 hours. This was the best ham we have ever had. It had a deep, rich smoky flavor, moist and delicious. And no pan with sticky glaze to clean! I can't stop snacking on it.

This will be great for holidays, I will be able to use the oven for all the sides since the ham will be out of the way! I don't think I will ever make it in the oven again.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Jun 4, 2008

• #2

Save the oven for a rainy day...

 

7outof10

Meat Mopper

SMF Premier Member

Oct 9, 2007

225

10

Mankato, MN

• Jun 4, 2008

• #3

never really thoght of that good idea

 

7outof10

Meat Mopper

SMF Premier Member

Oct 9, 2007

225

10

Mankato, MN

• Jun 4, 2008

• #4

what temp did you smoke it at to get it done in 4 hours

 

cman95

Master of the Pit

SMF Premier Member

Jul 15, 2007

1,726

11

East Texas/Africa

• Jun 4, 2008

• #5

Sounds good, I will have to try that. Thanks for sharing.

 

hanifen

Fire Starter

Feb 9, 2007

69

10

Minneapolis

• Jun 4, 2008

• #6

I have done that many times. In a book I have they call it twice smoked orgasmic ham... and it is.

I smoke it at 200 - 220 for about 4 hours. Great ham with a extra bit of love....

 

missmechante

Newbie

Original poster

Thread starter

May 23, 2008

7

10

• Jun 4, 2008

• #7

yep, it was around 220-225. The ham is already cured and smoked so it doesn't take as long as a completely raw piece of meat.

Almost down to the bone now, I think I'm going to dice it up and make some corn muffins with ham and cheddar...

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Jun 4, 2008

• #8

Since you didn't post any pics, i'll show what it looks like when you REALLY smoke one!

By imn88fan

 

missmechante

Newbie

Original poster

Thread starter

May 23, 2008

7

10

• Jun 4, 2008

• #9

oh yeah!!! I must admit, that looks even better than mine did

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jun 4, 2008

• #10

Most hams are already "done". Heat and eat. Not ALL however.

 

dingle

Smoking Fanatic

OTBS Member

Aug 22, 2007

795

11

Syracuse, NY

• Jun 4, 2008

• #11

I cant say I have seen an unsmoked ham in these parts.

 

dingle

Smoking Fanatic

OTBS Member

Aug 22, 2007

795

11

Syracuse, NY

• Jun 4, 2008

• #12

Bubba you show-off!

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Jun 4, 2008

• #13

 

crewcab4x4

Smoking Fanatic

Feb 1, 2008

341

10

Edison , OH

• Jun 4, 2008

• #14

I like smoking the spiral sliced hams. The smoke really gets into them. YUMMMMM!!!!!

Jason