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Yes, I'm crazy for ham, have question

post #1 of 18
Thread Starter 
I bought a canned ham and was thinkin of smokin it.
Has anyone here smoked a canned ham??? Any suggestions on how????
post #2 of 18
I think ya take it out of the can first Oneshot, otherwise it doesn't take on alot of flavor
post #3 of 18
Yes, there's been some folks whove smoked them with good results, if I remember correctly. Check out the Pork forum....
post #4 of 18
Thread Starter 
LMAO....Thanks Dan, I knew I could count on you for help!!!!
post #5 of 18
Several of us have smoked Spam. No reason why you couldn't have a great smoke with a canned ham. Good luck and post some pics.
post #6 of 18

Oneshot, I haven't done one yet myself, but, here's what I think I'd try:

Keep the ham at room temp for a day or so to assure that the gelatin will be easier to remove prior to rubbing. If left on, I think it would take your dry rub with it when it melts;

Use a mild, low/no-salt rub with a moderate amount of brown sugar (kick up the heat if you want though);

Go straight to the smoker after rubbing, as the meat is now exposed and warm, and rechilling would put too much time in the danger zone temp range;

A mist with a 50/50 mix of maple syrup & water after the bark starts forming (or your favorite beverage PDT_Armataz_01_34.gif ) would help bring on a nice glaze;

Another good flavor addition instead of the misting would be an herb butter mop/baste (Rosemary & Lemon go good with pork);

Smoke @ 225* with a mild smoke wood to an internal of 138-140 (should be pre cooked, being canned);

I would also foil at that point and rest for at least 30 minutes;

What da ya think?

If I think of anything else, I'll come on back...

post #7 of 18
I smoke a Corn King Ham (Product) every week for my lunches. Cut it in half and toss on the smoker until it's good and brown. Don't rub it as the wife eats it too and doesn't like the rub. We slice it and make sandwiches with it almost every day for lunches and it's cheap and good! The added smoke flavor makes it go from 'blah' to 'aha!'. My sons came over one afternoon to do some work and got into it and couldn't stop eating it; I just did one and gave away half!
post #8 of 18
post #9 of 18

canned ham

Down here w take a ham out the can and throw it in the pot when we boil crawfish. Slice it up and have some very good sammies.
post #10 of 18
and that good crawfish dipping sauce of mayo, mustard, catchup, horse radish, tabasco or la. hot sauce, mixed all togther!!! Man.. royalty doesn't eat that good. I live in Grayslake, Illinois, but was born and raised in Cameron Parish.
post #11 of 18
steve the 1 I did last we. was a picnic in a bag-buck a #.slather in mustard and rubbed it-they are so Good.
post #12 of 18
No rub on canned ham. Glaze every hour after the first hour with a mix of Honey, brown sugar, pinapple juice, and a pinch ground cloves until done. I like smoking with maple wood.
post #13 of 18
Safeway had a 5 lb. chopped ham cube (plastic wrapped) on sale for $2.85. Brought one home... unwrapped it (*nod to Dan*), cut it into 2"-3" thick slices, slathered with mustard and rubbed with a mix of brown sugar, cinnamon, cloves, nutmeg, and CBP (NO SALT!). Put em in the smoker with some yard birds, smoke temp was around 150°, hit with lots of hickory.... all I can say is MMMMMMMMMMMMMMMMMMMMMMM!!! biggrin.gif

Turned a sub par piece of ham into a realy tasty one!
post #14 of 18
Thread Starter 
Maybe I'm not so crazy....No, I am!!! That sounds like a winning combo fourthwind!!!!
Did you just think that up or have you done a canned ham that way????

Thanks PDT_Armataz_01_01.gif
post #15 of 18
I have done canned hams this way PDT_Armataz_01_34.gif The glaze combined with the smoke make for some tasty eats. I tried one with rub, and it was just overbearing. The ham flavor just dissapeared all together.

I use a recipe I got off of here for full hams. It is the best double smoked ham I have ever had. Again smoked with maple. Sorry to the guy I got this from, because I forgot who it was, but he deserves a lot of credit. If I had to guess the glaze would work great on canned one's too.

4 T Brn sugar
2 T paprika
2 T Pepper
2 T Sugar
2 T Salt
2 t garlic powder
2 t mustard powder
1 t ground cloves

Rub into scored ham and wrap with saran wrap. Rest 24 hours in fridge.

the glaze is.....
1 cup of honey
1/2 cup pineapple juice
1 tsp dry mustard
ground cloves

Glaze every 30 minutes for last 1.5 hours of smoke.
post #16 of 18
Thread Starter 
Hey Fourth, I forgot to ask you what Internal temp. you took the canned ham to and if you wrapped it at all, if so, how long and when???? Thanks. PDT_Armataz_01_01.gif
post #17 of 18
I personally haven't smoked one but I have seen it done here. But after hearing how eman does it, I just might have to buy a canned ham just to try that recipe. But I think I would eat my shoe if it was cooked with crawfish.
post #18 of 18
I smoke until 150 to 155, then wrapped and rested for 30 minutes for both canned and full hams. Full time for the process was about 2 to 3 hours on the canned, and 5 + or - on the full ham at 225 in my MES. Time will vary on the canned pending on the size, The one's I have done were the large tins.
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