All night ham smoke, with Qview

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SmokinAl

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Jun 22, 2009
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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

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Just out of the smoker. Took 11 hours.

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Here's a couple of more looks.

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Ok, I know what your saying! Open it up lets see inside, so here you go!

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Thanks for looking guys. Hope you enjoyed it!

Al
 
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Very nice

Nice thing about ham is that when you  slice it thin you get just enough of the crust to give it a kick but not so much that it overpowers the ham.

I like the idea of the cordon bleau, haven't done that in a while and it may be time to do it again.  Hope you smoked the skin also and plan on putting it in a pot of beans, good stuff.

Al
 
Looking good Al!!

 I bet you kinda stressed when you first saw the outside..

 Have a great day!!

  Craig
 
Thanks Al I didn't know what to do with the skin. Great idea!
 
Very nice

Nice thing about ham is that when you  slice it thin you get just enough of the crust to give it a kick but not so much that it overpowers the ham.

I like the idea of the cordon bleau, haven't done that in a while and it may be time to do it again.  Hope you smoked the skin also and plan on putting it in a pot of beans, good stuff.

Al
 
That looks Super Al !!!!

Now quit changing your Avatar---You're making it hard for me to find you!

Bear
 
Here's one last shot. It was so tender we had trouble slicing it up, it just fell apart. Next time I'll have to put it in the freezer for 30 minutes before slicing.

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I've got to get a better camera or find someone who can work this one.
 
Looks great Al! I'll bet some of that would fit right in with a kettle of ham and bean soup. Looking forward to the chicken cordon bleu. Enjoy the game!
 
Yea I saved the bone for split pea or bean soup along with some of the smaller chunks we couldn't slice. That'll be next week. It's too darn hot down here for soup. Hope it cools off next week.
 
Looks great Al! I'll bet some of that would fit right in with a kettle of ham and bean soup. Looking forward to the chicken cordon bleu. Enjoy the game!
 
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Well your ham looks good and all but just wait till your smoke some of thoses Cordons they are out of this world. I would save some of that hams for sammies now. Thoses will be good too.
 
I aint going to candy coat this.  Those people who keep changing their avatars confuse the hell out of us old farts no matter how good their food looks!

But for this guy I guess I would cut some slack.  LOL

Good luck and good smoking!
 
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