or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Questions on dbl-smoked ham . . .
New Posts  All Forums:Forum Nav:

Questions on dbl-smoked ham . . .

post #1 of 12
Thread Starter 
I'm going to smoke my first ham this weekend on my drum. Not a fresh ham mind you, but a partially cooked one. I have several questions . . .

1. What temp should I run at and what is the approximate time per pound for the recommended temp?

2. I found Cook's "ready to cook" shank and butt hams at Albertson's for $1.49/lb. I assume "ready to cook" means partially cooked, since it states that it is hickory smoked. Is there any sort of advantage to a shank vs. a butt or vice versa?

3. What else should I know in general? Any tips?

Thanks in advance!
post #2 of 12
I think the label says cook to 165' maybe I am wrong, don't have one here, i think the butt portion is better because they are always higher priced. I haven't done one in years so, I am not much help. Do a search for bbqbubba and ham , he does a good job.
post #3 of 12
Here is a Cooks brand ham I did a re-smoke on earlier this year. I just rubbed and smoked at 235° until it hit about 160°-165° internal.

This one was a shank portion. I don't know that there is really that big of a difference between the butt and shank halves.
post #4 of 12
Thread Starter 
James - how long did it take and for how many lbs?

post #5 of 12
Thread Starter 
So I was reading on Virtual Weber Bullet about ham and this is one of their DON'TS:

Don't coat the ham with sugar, honey or glaze until the last hour of cooking. One application is usually enough.

Yet it seems like most around here use a rub that is sugar-based. I assume the worry is that the sugar will burn. VWB also says to smoke a partially-cooked ham at 325*. Is this where the discrepancy lays? If I smoke at a lower temp, do I not have to worry about the sugar burning?
post #6 of 12
The sugars will surely burn at the higher temps...

I pack as much rub on that thing as I can... Matter of fact, I removed the skin around the shank, gave it a mustard slather and applied as much rub as it would hold. Then right before putting it on the pit, I applied more rub. If I remember correctly, that was about a 9lb ham and it too ~5-6hrs to come up to temp.

If you do this cut side down in a disposable pan, you can start to baste it with the accumulated juices after the first few hours if you like. It will form a nice sweet glaze for ya.
post #7 of 12
This was a Cooks ready to cook ham. I smoked it with a combination of apple & maple wood @ between 225-250. For about 5.5 hours to 165*
post #8 of 12
Thread Starter 
It's almost like those pineapple rings are eyes and that ham is smiling at me saying "eat me" . . . so inviting . . . mmmmmmm.

Whoa . . . did I black out there for a second? icon_lol.gif
post #9 of 12
I always use honey and brown sugar right from the start, the browned skin is the best part.
post #10 of 12
Just picked up a ham to try my first double smoked one tomorrow.
Cook's for $.99lb at Pathmark.

Going to slather it with strawberry jelly and cross my fingers that it will be amazing.
Going to have other stuff on the smoker so I'll be doing it at 225 until it hits 160-165.

Going to try out some white birch wood I got and see how it tastes.
post #11 of 12
Thread Starter 
Fire it Up - How did this turn out? Pics?

Nevermind . . . I found your thread!
post #12 of 12
The butt has less bone and fat and more meat per pound of total weight than the shank. Also, there is a difference between ham half and ham portion, either butt or shank; the portion has had the center cut slices removed whereas the half has not.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Questions on dbl-smoked ham . . .