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*Official* Easter ham thread - Page 5

post #81 of 91
Thread Starter 
This thread has more bounce to the ounce.
post #82 of 91

bump  bump bump

man i gettin hungry

here little piggy!

post #83 of 91
Hello; HELP! I have never cooked a whole ham and I have to cook one for 10 people on Easter! I have a 17.5 lb. Whole, smoked, bone in ( but not cooked) ham, purchased from a farm store. The directions read to bake in the oven at 325° for 4.5 to 5 hrs for 17 lbs. How many hours would I cook it in a medium sized TRAEGER set at the MEDIUM setting (225-275)? And at what point do I cover it with foil, if at all? Thank you for helping!!!!
post #84 of 91
sausage.gif you Whooo. Anybody out there?
post #85 of 91
TL

Just saw this post. This is an old thread. I'd do it at 300-325F since its raw. Take it to IT of 140-150 depends on your doneness preference. Guessing at 7-8 hours. Move temp down last 2 hours 250 and apply glaze. You don't want to burn glaze.

Check out Bears excellent post.
http://www.smokingmeatforums.com/t/141903/double-smoked-hams-times-4-step-by-step/30#post_991081


Stop by Roll Call, introduce yourself tell us a bit about what you do, cook or want to learn.

I hope some of the more experienced see this and chime in.

Good luck and welcome to SMF

RG
post #86 of 91
Quote:
Originally Posted by RadioGuy View Post

TL

Just saw this post. This is an old thread. I'd do it at 300-325F since its raw. Take it to IT of 140-150 depends on your doneness preference. Guessing at 7-8 hours. Move temp down last 2 hours 250 and apply glaze. You don't want to burn glaze.

Check out Bears excellent post.
http://www.smokingmeatforums.com/t/141903/double-smoked-hams-times-4-step-by-step/30#post_991081


Stop by Roll Call, introduce yourself tell us a bit about what you do, cook or want to learn.

I hope some of the more experienced see this and chime in.

Good luck and welcome to SMF

RG

 

I always use Pre-cooked & Pre-smoked Hams, and then I smoke them again. That's why I hadn't made any comments about doing a Raw Ham. My Double Smoked Hams are too good to change to anything else.

I will say that if you're going to smoke a raw Ham, it should be taken to at least 145* IT, It used to be 160, but about 3 years ago, the USDA changed it to 145* IT being safe.

 

 

Bear

post #87 of 91

I am putting on an 11.5lb precooked bone-in ham on the WSM tomorrow but am unsure how long I should expect it to take.  According to the package it says in a oven at 325 degrees it will take about 15 to 20 minutes per pound, so about 4 hours.  If I smoke this thing at 225-250 how long should I expect it to take? I am thinking in the 5 to 6 hour range.

post #88 of 91

Well...I was going to start a new thread about my experiment with a double-smoked ham, but since this is the "official" Easter ham thread, I guess I'll post it here instead. :icon_smile:

 

I bought a 10# spiral sliced smoked ham from the local grocery store the day before I got the newsletter with the link to the recipe for double-smoked ham. I look for any excuse to use the smoker, so I jumped on that recipe right away. This is the first time I've smoked a ham of any kind, so there was a learning curve. I followed the recipe directions, but instead of taking the ham out of the package and then wrapping it in plastic wrap to control marinade injection overspray, I just left it in the package and poked the injector needle through the wrapper. That worked great. I used the maple/brown sugar sauce for injecting, as we'll have a 10 y.o. great-niece joining us for dinner tomorrow and the recipe said that the alcohol in the rum would still be noticeable. I wasn't worried about getting the kid boozy, but I didn't think she'd like the taste of the rum. I'll be making some of the rum sauce to put on the table for those who would like to put some on their food.

 

Anyway, the recipe for the ham said to just put it right on the smoker grate. Not thinking, I followed the directions (remember, my ham is pre-sliced). As soon as I did that I realized that it would be a problem--it started to drip as soon as the slices shifted. So I ran back inside, grabbed the only foil pan I could find and wrestled the ham into it, choking on hickory smoke the whole time. My eyes are still red, but I smell wonderful right now... Half of the bottom slice of the ham tore off and fell on the ground during the wrestling match :( but the rest of it made it into the foil pan intact. Three hours later, I needed to get my husband to help me get the thing out of the smoker, because the foil pan was full to the brim with ham juices. Somehow we got it into a larger, sturdier pan without spilling the juice, and got it indoors. After we transferred it to the sturdier pan, the other half of that torn bottom slice remained in the foil pan. We deemed that piece to be our payment for all of our hard work. It was delicious--I can't wait until Easter dinner (I originally typed "Eater"--I think that may be more appropriate!) The magnificent if slightly rumpled ham is in the fridge now, covered in foil. Tomorrow I'll pop it into the oven a couple hours before dinnertime to bring it up to serving temperature. I hope everyone eats before they come over for dinner--I want leftovers from this thing!

 

 

 

 

 

--Kathy

post #89 of 91

Doesn't look like you'll get any complaints, Kathy !!!

 

Looks Real Good!!Thumbs Up

 

 

Bear

post #90 of 91

I want to say thank you for your threads! I am relatively new to smoking and always forget how long to smoke. I have a 12 pound shank Im smoking for Easter this year. And since I have started smoking my kids have gobbled it up without a word. The following is my go to recipe, but in conjunction with smoking it is oh so much better!

Baked Fresh Ham with Citrus-Rum Glaze (Foodnetwork)

Glaze

3 cups orange juice ( i use the full pulp so I don't have to rind an orange)

1 1/3 cup brown sugar

1 bay leaf

1 cinnamon stick

2 teaspoons whole peppercorns

8 whole cloves

1/4 teaspoons ground allspice

1/4 cup plus 2 tablespoons dark rum

For the Ham

1 (8-10 pound) fresh ham shank end bone in and skin on

1 1/2 TBS kosher salt

1 1/2 TBS Essence ( I use Emerils or use 2 1/2 TBS paprika, 2 TBS salt, 2 TBS garlic powder, 1 TBS black pepper, 1 TBS onion powder, 1 TBS cayenne pepper, 1 TBS oregano, 1 TBS dried thyme - mix them up thoroughly)

 

Remove ham from frige and score it in a diamond pattern through the skin and fat about 1/2 inch deep -let it set for 30 min - prepare glaze during this time

 

Make up the glaze by bringing all ingredients except the rum to a boil then cook at a brisk simmer until it has reduced in volume to just over  a cup and thick enough to coat the back of a spoon. (about 30 min) Add the rum and remove from heat. 

 

Now take your dry rub and smother the heck out of the ham

 

From here on out I leave it up to the experts on smoking - but I have put it pointy end up for a few hours then put some foil around it and glazed it then smoked for a few more hours til it is up to temp. It has turned out well. Just wanted to share the recipe because it is oh so yummy and it has been one that I have used in the oven, before I had a smoker, and then in the smoker (the family thought it was a whole new recipe when smoked).

post #91 of 91

The ham was amazing... everybody had seconds and there was enough left over to send some home with the guests and we *still* have a couple pounds of ham left for ourselves! And there's a big, smoky bone for a future batch of bean soup too. To go with the ham I made mashed sweet potatoes (with just butter, no sugar) and fresh broccoli. Someone else brought an awesome pasta/veggie salad, and for dessert I made ' from scratch' pineapple upside-down cake in my great-grandmother's 150 year old cast iron skillet. We ate good yesterday!

 

I'll definitely be making the double-smoked ham again. I think next time I may soak the ham for a few hours first to get some of the salt out of it, or else I'll use unsalted butter in the injection mix.

 

--Kathy

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