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Another noob doing a first time

post #1 of 5
Thread Starter 
I am confused as to whether I have an already cooked ham or not.

It is a 1.59lb Shank Half Ham, Hickory Smoked super trim with water added, it says ready to cook on the package. Instructions say cook at 325 degrees until an internal of 160. It is a cured piece of meat.

I want use the maple bourbon recipe on it (paste and mop only) that is on this site. The recipe calls for a already cooked ham.

Do I need to use a thermometer and make sure I have 160 for an internal temp?

Do I do it at the usual 220-250?

Stop the smoke after internal of 140 and finish with just heat?

How long do you think it would take?

Any other suggestions or knowledge I need? I plan on applying rub tomorrow and smoking on Monday.
post #2 of 5
Thread Starter 
I forgot to tell ya it is going on a MES for the cook.
post #3 of 5
Sounds like you have it good to go, I would guess about 5-6 hours.

I am doing the same thing next week and your plan and mine sound the same.

Hope you plan a Q-view and some after comments. Think the hard part will be the smell coming off the smoker.

Oh, I plan to smoke hard for the first 2 hours or so then more lightly of just heat till done.
post #4 of 5
It sounds like you have an all ready smoked ham on your hand. So just smoke it/ heat it up with your smoker at about 230-250 four about 4-5 hours maybe and take it to about 145-150 internal temp and you should be good to go.
post #5 of 5
If an already cooked ham I prefer to follow Jeff's method from his How to Smoke a Ham video on youtube...

Did my last one as he said and it was phenomenal.
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