Going to attempt smoking a ham...

[greg b]

Well, I got volunteered by my lovely wife to smoke the ham for Easter dinner next Sunday. Should I go with a resmoke or go with a virgin ham?

 

[coffee_junkie]

Resmoke, too late to start curing your own, it takes almost 2 weeks to do it that way.

I use a spiral cut, slather in yellow mustard and your favorite rub ( I like Jeffs). Smoke until warm enough (it is all cooked so just get it hot enough to eat)

Easy fast and soo good.

 

[oldschoolbbq]

^^^^^ re-smoke is your only choice now. BUT, you can spice it up if you like. I've taken a cheap ALDI's spirial cut Ham and open the folds and sprinkle in some spice (of your choice). I like mine sweet so I do Brown Sugar ,  ground Ginger and ground Cloves . others may offer other ways, you may like another way.

Have fun and...

 

[bama bbq]

I am doing a ham as well.  I am going to use Meathead's recipe and Chris Lilly's glaze.  Jeff has a good recipe and video in this month's newsletter as well.

 

[greg b]

Ham's all rubbed up and chilling in the fridge until morning! I'll let you all know how it turns out! Happy Easter to you!

 

[greg b]

It was a hit! Thank you guys for the tips! I started with a spiral cut, hickory smoked ham. Rubbed it down in mustard then, for times sake, used McComicks Applewood rub. Good rub but it was a bit "hot" for a few people. I mixed up 2 cups of 100% not from concentrate apple juice with a cup of brown sugar. Basted it right before putting in the smoker, which was loaded with hickory, then gave it another good basting about a half hour before pulling it out at 140 IT. Sorry for no Q view. I wanted to get it wrapped and in the cooler so I could retain as much heat as possible since we had a 45 minute drive ahead of us. It was delicious! Next time I hope to cure my own and do it up right!