*Official* Easter ham thread

[smokin' dick]

My wife came home with a fresh ham. I asked for a cured, uncooked ham but that's OK. Plan to inject it with a Maple Sugar/pineapple juice mix and make up a wet rub of maple sugar, Magic Dust, a bit of Jack and pineapple chunks. Planning to cook to 160*. Time will tell how we do as this has never been done by me.

 

[glgoodwin]

Nice thread! I will be getting my 1st Ham going tomorrow and am really excited about it. I love seeing what others have done so I can steal the idea, modify it, and make and even better product

Seriously, thanks for the ideas

 

[mythmaster]

Thanks, Todd!

7-up sounds interesting -- I've used it when boiling a country ham before. It makes sense that it would be good on a city ham, too. Any specific amounts, or do you just eyeball it?

 

[johnnie2130]

I have a cooked, spiral cut ham with no bone and it's small - only 4 pounds.

How do I know how long to smoke it so it doesn't dry out? Any ideas or suggestions?

 

[mythmaster]

I'd smoke it at 225* and pull it out when the temp reaches 160*. I don't think it would take longer than 4 hours.

There's a link to Jeff's video earlier in this thread -- he's doing the same thing. You should check it out.

EDIT: here's the link:

EDIT2: actually it would probably be closer to 2.5 hrs. the temp is the key, though

 

[johnnie2130]

The ham he's smoking looks much larger than mine and he only smokes it for 2 1/2 hours. That's why I'm wondering about the time. Is 160* when it should be pulled?

 

[mythmaster]

yeah i just noticed that, too (see edit2).

160* is what I've always read for pork.

 

[bonedadddy]

Hey Myth, nice thread! I have gotten some idea on here too...I will probably combine some of the MOP recipes with my Captain Morgans Tattoo Rum...its almost like alcoholic molasses...

I will post QVIEW tomorrow when I am done...Also going to throw in some fresh asparagus...Its pretty cheap right now!

 

[mythmaster]

Thanks, BoneDaddy, that sounds good!

Mine's uncooked, and I'm not going to do anything at all to it. I'm just gonna let the hickory do its magic then glaze it. This is my first time, but I'll get more creative next time.

 

[olecrosseyes]

For a precooked ham w/ no bone I would think of 140 to 145 internal temp would be plenty, and not dry it out. Remember it is already cooked you are just heating it through. Hours / pound I'm not sure but for 4 pounds and at cooker temps of 220 to 240 I'm only guessing that it might take 3 hours =/-. That is just my opnion.

 

[mythmaster]

Olecrosseyes is right about the temp for an already cooked ham. Thank you, sir!

 

[mythmaster]

Well, I got started *extremely late* tonight. I got the ham in around 8pm. That's OK, though, because I have a whole box of Merlot to keep me company.

Anyway, here's the victim:

And the MES:

Like I said, I didn't do anything to the ham -- I'm just gonna glaze it. And you can't tell from the pic, but TBS has definitely been achieved!

I'll post more Q-view whenever I pull it. Sometime in the wee hours of the morning, I expect!

Thanks for looking!
-Bret

 

[caveman]

This is why I buy the meat I am going to smoke. Can never trust the Mrs. to bring back what I sent her for.

 

[csmith2884]

Well I knew I would get to this post sooner or later, for Easter here 2 6-7 pound per cooked spiral sliced hams, a 4-5 pound pork crown roast and a 3 pound venison roast. So smoker will be busy. I do my hams (precooked) with a baste/glaze combo I have been working on.

3/4 cup brown sugar
3/4 cup honey
1/2 tsp nutmeg
1/4 cup bourbon
I smoke these in a pan and just keep basting the juices as it cooks.

 

[mythmaster]

I found a simple glaze that I'm going to try:

1/2 c. honey
1/2 c. brown sugar
1 tsp. dry mustard
1 tbsp. orange juice

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring.

 

[mythmaster]

Here it is pulled at 160* (about 4.75 hrs cook time):

I'm gonna foil it and let it rest for about an hour, put it in the fridge, and then reheat it in the oven with a glaze tomorrow. It smells so good!!!!

 

[bmudd14474]

Can't wait to see it plated and done. Looks great so far.

 

[mythmaster]

I went ahead and trimmed off the skin while it was still hot (although there wasn't very much of it):

And here's the flat side right before I wrapped it:

I sneaked a taste, and it was freakin' awesome! This ham has such a little amount of fat on it, though, I don't know how the glaze is going to work out. We'll see tomorrow.

Cheers!
-Bret

 

[tjohnson]

Bret,

Freeking Awesome Man!!!

Great Thread

Enjoy!



Todd

 

[1ribshort]

I got a spiral sliced ham and will try my first ham. Not much to it I guess but I haven't decided on the glaze yet. I picked up a few here (thanks) but if I do the one with Jack Daniels, what do I do with the rest of the whisky?