*Official* Easter ham thread

[placebo]

I think you will be very happy with the results. I do the pre-cooked hams with my favorite glaze quite often and they always turn out wonderful!

 

[mama's smoke]

Thanks. I see you have a MES. Any tips?

 

[placebo]

It's pretty easy really. I pre heat it to about 240ish then stick the cloves into the ham while it's warming up. Since the ham is pre-cooked your only really warming it up and not cooking it so be careful not to leave it in too long and let it dry out. 3-4 hours usually does the trick for me. I'll start basting it with my glaze about 2 hours in cause I like it that way. I usually use hickory and cherry but have used only hickory many times.

 

[juice]

I've already put this in another thread but here are pics of my ham I''m smoking right now. Simple yellow mustard coat then my favorite pork rub. From what I've read it needs to be brought up to at least 140* but I will probably take it to 150* based on some posts I've seen. It was cured but not pre-cooked. I've always heard that pre-cooked hams don't take very much smoke but I have no idea if that's true or not as I haven't eaten or smoked one before.

 

[olecrosseyes]

Looks perty tasty, but, What's under the tent? You are holding out on some hidden treasures there?

 

[mama's smoke]

I agree. Inquiring minds want to know.

 

[juice]

Haha. That's the shoulder that I put in this morning. I posted about it in this thread

 

[smokin relaxin steve]

I saw his other thread... if i recall it was a pork shoulder... dont quote me on that LOL

 

[mythmaster]

Mine's the same. What temp are you using, how much does it weigh, and how long do you think it will take to reach temp?

The pics look great! I, too, would like to know what hidden goodies are on the lower rack.

 

[juice]

Sorry all, it's a tented pork shoulder. It was in my other post from this morning.

 

[rdknb]

Yeah I am cheating and smoking a precooked one, using Jeff's tech, but my rub and a great BBQ sauce from my brother in law. Of couse I have to make some ABTS for the crowd. I am using hickory btw

 

[meateater]

I smoked a spiral ham last weekend. I used the brown sugar glaze pack that came with it. I diluted it a tiny bit with some apple juice and brushed it every 15 minutes, smoked with apple, cherry and maple chips for 2 hours. No qview on it and it has been devoured except for some ham and eggs this weekend.

 

[mythmaster]

I just picked up my ham from Bar Mac! It's only 9 # but it's a butt portion, it's been cured, it doesn't have any additives shot into it, and it's fresh. That hog was walking around until Tuesday morning. Can't wait to get it into the smoker Saturday!

 

[rgacat]

Well Myth I was going to smoke one but my daughter ask if she could buy one from a group of boy scouts in her town so I agreed to support the troop. I could still post a picture if that would help ease your pain

I'm sure you will have lots of posts next week.
Happy Easter
Ronnie

 

[olecrosseyes]

Now there's a Man after my own heart!
Good Going! I'm a Scouter from the start!

 

[smokin swede]

I was thinking of cold smoking a precooked shank ham portion for 6 or 7 hrs on Saturday to get a more smokier flavor and then heat it to temp with a glaze on Sunday. Has anyone tried this and has it improved the flavor? Or would the cold smoke be a waste of time?

 

[mythmaster]

This thread is buried but not dead!

Please ask and answer all of your Easter ham questions here.

Also, I'm buying a camera just for SMF, and I expect to see some Q-view of all of your awesome Easter hams posted up in here. Mine will be regardless of how boring they are.

DO IT!

 

[gnubee]

I just get a small pre-cooked ham At The wholesale store. I then cut cross hatch slices in it about 1/2 inch deep all round. I smoke it for a couple hours at 220f with Apple and Cherry wood then spritz a mix of Maple syrup smoke for another hour or so. Right at the end I make a demerara sugar ( like turbanado ) and some orange brandy, I add a little of the juice from the marichino cherry jar into that mix then in a sauce pan simmer till it gets quite thick, I paint that on the ham with a bbq brush. I put it on the BBQ crank up the heat to high to caramalize the glaze on it for the last 20 minutes to a half hour or so. You have to watch it carefully so the sugars don't burn. When the glaze is bubbling away it is done.

My wife likes to stick those gawd aweful whole cloves all over the ham. I hate the taste of cloves so She has to do a ham for her side of the family and I do the small one for me. Lately though I have had to buy a bigger hams while hers gets smaller because ..................MINE IS BETTER
and it gets eaten first.....neener neener neener.

 

[mythmaster]

I like the taste of ground cloves in a glaze, but the whole ones are a bit of a nuisance to me. When I make a country ham I just skin it, trim it, score it, then rub it with brown sugar and bread crumbs and let that set.

I'm still looking for a glaze for my city ham, though -- I want something sweet with honey preferably. I'll post the one I go with when I decide on one.

 

[tjohnson]

Hey Myth!

I use 7-Up and Honey for a glaze. Personally, I can't stand the taste or smell of cloves, but anything can be added to taste. We've tried apple juice and pineapple juice with honey, but 7-up or Sprite seem to do the trick for us.

We don't use honey from the grocery store and get it from local farmers. Huge difference in taste!!
Points for sticking with this post!

Todd