SmokinAl
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We were at Wally World Friday morning and they had bone in cured uncooked half hams on sale. I got a 12 pounder for $18. I cut off the skin, trying to leave most of the fat on. Then scored it & put on a basic pork rub with some extra brown sugar, and into the fridge for a few hours. I was figuring 1.5 hours per pound so I fired up the WSM around 7PM Friday night. It was a perfect night for an all nighter, little to no wind and low temp 65 degrees. Put the ham on right away, got the vents adjusted & hit the sack around 9:00. Woke up around 1:00 AM, checked smoker, still sitting at 225. Didn't have a probe in the ham yet. When I checked it at 6:00 AM it looked done. Checked it with a probe & it showed 167. The package the ham came in said to cook to 148 internal. So I thought it would be real dry. Not so!! It turned out very moist, & juicy with great smoke flavor. I don't think I will ever do a pre-cooked ham again. This one was so much better. Much more juicy & flavorful. Now I have plans for the ham. Slice it thin for sammies on Sunday, and for tonight I also bought some chicken breasts at Wally World, and plan on making Chicken Cordon Bleu, stuffed with the ham & provolone, & wrapped in bacon. But that's another story. Here's a look at the ham. Enjoy!
Ready to go
Just out of the smoker. Took 11 hours.
Here's a couple of more looks.
Ok, I know what your saying! Open it up lets see inside, so here you go!
Thanks for looking guys. Hope you enjoyed it!
Al
Ready to go
Just out of the smoker. Took 11 hours.
Here's a couple of more looks.
Ok, I know what your saying! Open it up lets see inside, so here you go!
Thanks for looking guys. Hope you enjoyed it!
Al
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