1. Dec 19, 2005 #1
   

   dacdots Master of the Pit OTBS Member

   Ripley WV

   Well here they are fresh out of the smoker after 23 hours,hope they taste as good as they look.While I was at it I smoked a deer ham for a friend.Next weekend bacons and country cured hams.
   

    
3. Dec 19, 2005 #2
   

   dacdots Master of the Pit OTBS Member

   Ripley WV

   Ham
   

    
4. Dec 19, 2005 #3
   

   Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

   Midvale, UT

   Mighty Good looking hames ya got there Dave.
   
   I knew a gal that had hams that looked that good, her name was Sal. She made some might fine bacon too. Miss that ol' gal Sal-but I'm glad that I still don't have to feed her at 6:00 in the morning before catching the bus for school!

    
5. Dec 20, 2005 #4
   

   bob-bqn Smoking Fanatic OTBS Member

   Texas

   Very nice! Looks like you were cold smoking. What temperature did you smoke it at?
   
   I did a couple hams this weekend but was cooking them to eat. Took about 14 hours at 225* to get them to 175* internal.

    
6. Dec 20, 2005 #5
   

   cheech Master of the Pit OTBS Member

   Beautiful Grand Rapids Michigan

   How did your deer hams turn out?

    
7. Dec 20, 2005 #6
   

   dacdots Master of the Pit OTBS Member

   Ripley WV

   I put them in the smoker with no smoke at 120 deg for 8 hours with dampers wide open,then at 140 with smoke for 8 hours dampers half open,then at 165 with smoke for 8 hours dampers half open until internal temp hits 155 deg.This is a fully cooked ham.

    
8. Dec 21, 2005 #7
   

   bob-bqn Smoking Fanatic OTBS Member

   Texas

   dacdots thanks for explaining your process to me. I have not cooked ham like that and knew that you would have pulled pork cooking them that long the way I do it. I must repeat "Those hams sure look good!"

    

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