First Ham

[the black spot]

Wanted to try cooking a ham on my WSM.
Bought a piece of wet cured ham from makro and I've forgotten how much it weighed, but a good size piece.

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• the black spot
• May 23, 2015

I took the rind off, scored the fat cap, and then soaked it in fresh water in the fridge for 36 hours to leach a bit of salt out.
Gave it a coating of mustard and it went in to the WSM at about 250° at half 10 this morning. Smoke from some chunks of blackthorn. Not a 'traditional' wood, but I have access to a fair bit of it round here, and its a fruit wood of a kind so... Worth trying.

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• the black spot
• May 23, 2015

After about 3-1/2 or 4 hours the IT was at 140°. I gave it a coating of demerara Brown sugar and sprayed with Apple juice to help melt it, then left it for another hour.
Final IT was 160°.

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• the black spot
• May 23, 2015

Took it out and rested it before carving some for lunch.

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• the black spot
• May 23, 2015

Juicy? Hell yeah!
Still had a bit of mustard bite beneath the sugar crust and a mild smoke. Will be doing something like this again.
Anyone got any thoughts or ideas about the process I followed?

 

[smokin monkey]

Looks like a tasty piece of meat to me!

Smokin Monkey

 

[sota d]

Looks like it turned out great! I love the idea of the mustard rub to start. Goes great with ham, IMO. Great job, thanks for posting!

 

[dirtsailor2003]

Looks tasty. Make up a glaze with some apricot or peach preserves, siracha, garlic, pineapple juice, mustard, ginger. Slather that on a few times the last couple hours or so.

 

[Bearcarver]

Your Ham looks Great, Spot !!!

Mighty Tasty!!

Below is how I Double Smoke a Cheap Store Bought Ham. If there's any tips you like in there, you're welcome to them:

Double Smoked Hams Times 4      

Bear

 

[disco]

Looks terrific and I love Bear's double smoked ham. I make it all the time.

Disco