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Ham Question

Discussion in 'Pork' started by mrsb, Dec 20, 2010.

  1. mrsb

    mrsb Smoking Fanatic

    I reviewed Jeffs newsletter from last year regarding smoking a pre cooked ham.  However he mentions that his is spiral cut.  The one I will be smoking is not spiral cut, but it is already cooked.  Am I going to have to smoke quite a bit longer to get this thing done for Christmas dinner?  Its just under 10lbs.  Planning on rubbing and then finishing with a glaze.  Probably going to use hickory.  Although a friend just gave me some pecan wood.  But don't know how pecan would do with ham.  Any thoughts on that?
  2. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    If it is already cooked, then you'll just be warming it up, along with your glazing process. If you have a choice of wood, I'd use the traditional hickory. It's all good my friend. 
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Just as said your only Reheating it! Couple good hours ( watch the hickory) let it rest then slice her up& don't forget the qview:icon_biggrin:
  4. smokingowl

    smokingowl Newbie

    I haven't smoked a ham but I have been experimenting with pecan wood lately. Best way I could describe it is as a light hickory. A little too light for my taste but not bad at all. Good luck with the ham.
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Heat it to an internal of 135° to 140°.