Ham ?

Discussion in 'Pork' started by george, Sep 12, 2009.

  1. george

    george Fire Starter

    I have a 9# processed smoked ham and would like to get more of a smoke flavor in it. Anyone have a idea of how long I should smoke It? Also any other tips would be helpful.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Give it a good rub and smoke to 165.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Fire thats what you said bout the turkey question. But he does have your answer just hit it with some good rub and zing it in the smoker for awhile and take it to about 165* and then your in there with something good. I would use a strong wood maybe hickory or maybe some mesquite would be a good idea.
  4. fire it up

    fire it up Smoking Guru OTBS Member

    I actually sat there for a few minutes because the answer was a bit short and sweet and didn't seem completely fulfilling.
    There are so many ways of smoking and rubbing meats that I figure others will chime in with a bit more info.
    If up to me I would always suggest my chipotle rub on everything always and forever, but I am so hooked on that stuff that I had a bit in a jar and 3 different heat levels in shakers a week ago and now I'm out until I go pick up more dried chipotles.
    It's always a bit hard to answer some questions when it comes to any sort of rubbing or spritzing/mopping because so many members have so many great recipes. In this BBQ world of ours preference of taste is essential.
    Though with a ham I would suggest a slather of olive oil ( I always use that as opposed to mustard) and give it a rub that is a bit heavy on the brown sugar side since ham pairs so well with that. Maybe spritz with a pineapple spritz or a chipotle/pineapple/brown sugar mop.
    Anyway, not sur eif this was any help or not but I do look forward to your Qview and results.
  5. alx

    alx Master of the Pit OTBS Member

    I did a smithfield smoked/processed couple weeks ago.Since you are reheating the ham-mine said to 150 internal-165 may be overkill-check label....Probe meat away from bone-thickest part of meat...

    I glazed with the juice of half an orange-some of oranges rind grated and honey-heated in sauce pan....

    This ham took 2 hours plus at 300 degree....I used lighter woods apple/peach....

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