EASTERS NEXT SUNDAY, WANT TO RESMOKE HAM

[bama bbq]

I'm doing a 17# spiral cut ham now.  I put it on the WSM at 225* for an hour in a disposable foil pan with apple wood for flavor.  I then added a cup of water to the pan and sealed it in foil.  I am waiting for the internal temp to come to 130* and then will baste with Chris Lilly's apricot glaze.  I doctored it up with a bit of Maker's Mark and orange zest but otherwise made it as written.   Good luck on your ham!

 

[dward51]

Thanks for the clarification. I didn't get a spiral ham, got a 1/2 butt end precooked. I'll give it a cross hatch and I was going to use redneck69's glaze. I plan on pulling it off at about 120. I'll just use apple juice for the spritz since my gf doesn't have wiskey or bourbon. She does have a little Glenlivet here but I think I have a better use for that. :D

A little for the meat and a little more for the smoker (the person doing the smoking).  Repeat as necessary.

 

[kenmus]

well   everything came off great. started the 20 pounder at 4:00 am { got up at three} and it went till 10:00am pulled it at 130* i t cooking at 225 to230.

was perfect timing. did some WICKED beans also. every body raved over them both... thanks every body for your help. and yes i know , no pics, didn't happen...

but it did. my camera took a s__t. next time i promice....i did the maple and bourbon rub {minus the bourbbon, didn't have any} was real good  thanks again   ken