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HELP need advice on a ham

post #1 of 13
Thread Starter 
My wife is starting to love my new addiction (smoking) and asked me to do a ham for Easter. But the catch is I only have this weekend to do a practice run, and my research as yielded little.

Anyone do a ham?

Need to know:
1) Rubs
2) Temp
3) Time per pound
4) Types of hams.....precooked or cured?

Thanks in advance.
post #2 of 13
This is the only tip I have, as I have not had the pleasure as of yet.


Good luck.
post #3 of 13
I made the mistake of being voted to bring the smoked ham to Easter dinner the first year I started smoking and I didn't know the difference in a pork shoulder and a pork shoulder picnic ham. Remember if your wanting ham... it has to be cured. You can buy them cooked or uncooked but if your lookin for that ham flavor and texture... make sure and get the right thing. I ended up with pulled pork. It was delicious but it wasn't ham... and everyone was expecting ham.
post #4 of 13
Sounds like a great tasting mistake.
post #5 of 13
I did a maple bourbon ham for Christmas and it was great, you can find it at this link.

post #6 of 13
The link sircave gave you was the same one I was going to post.
How to Smoke a Ham by Jeff Phillips.
Did a ham once without knowing much and it was terrible, decided all those folks who loved smoked (well double smoked) ham couldn't be wrong so I followed Jeff's instructions in the video and it was the best tasting ham I have ever had.
post #7 of 13
I also did the maple bourbon ham that nozzleman did and it was amazing!!!
Give it a try! you won't be disappointed!
post #8 of 13
1st off, exactly what are you talking about 'doing a ham' ? Do you want to take fresh pork and cure it, then smoke it into a ham, or do you want to take a ham that already has been cured and smoked and re-smoke it for heartier depth of flavor?

If you want to make a ham from scratch, see my thread below. I started with a fresh hog leg, uncured fresh pork and have it curing right now. Then, in a couple weeks I'll take it out of the brine and smoke it and bring it up to 'uncooked' temp of 140°, refrigerate for a week, then bake in the oven to cooked temp of 155° to 160°.

post #9 of 13
I'm with pops on this one and what exactly do you want to do with this ham. If you want to simply smoke it it's really easy just (I do) is cut some slices in the skin of the ham (now this is a fresh/raw ham) then apply your rub the night before and then wrap it in some saran an place it in the refrig overnight. Then just smoke it like normal maybe 240° or so and I would spiritz it after the first hour then every hour after. I also would take it to about 160° to 165° and then foil it and put it into a dry cooler for about an hour or more if needed. Now if you want to cure it. I would weight it first to see how much cure to use (this is very important) then mix your cure with your rub and then apply the cure to all parts of the ham front, back, sides, top, bottom. Then you have to let the ham sit in the refrig for about 6-7 days. Then just smoke it to about 160° again and then you shpould be enjoying some really good ham. I always say that if you do it yourself from scratch it always taste better.
post #10 of 13
Thread Starter 
Thanks for all the advice. Since my original post I figured out a few things.

1) Mustard and Bad Byrons Rub....we have it so I need to use it up. UNLESS someone has a much better idea!

2) I plan to run at 250 since I'm also going some Cornish game hens

3) This could a test by trial for me, but I'm estimating a 5.5 lbs ham will take ~2 hours.

4) I have chosen to use a cooked spiral ham to avoid the cure. We really want a good smoke flavor in a reasonable time.
post #11 of 13
careful useing a sprial ham-they tend to dry out more than other-take a cheap fully cooked ham-rub the night before and smoke low and slow-it's called the double smoked method-you will never do ham another way again.unless you cure your own.
post #12 of 13
Thread Starter 
So is 250 a bit hot for "double smoking"?
post #13 of 13
your ham is fully cooked so your just adding more smoke and letting the rub mix a bit-maybe 225-and baste often and after enough smoke wrap the upper portion with foil to keep slices tight. good luck-u will love it.
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