*Official* Easter ham thread

[mythmaster]

Since many of us will be smoking hams for Easter (some of us beginners), I thought that it would be a good idea to consolidate as much information as possible on this subject into a single thread. I'd like for this thread to be a place where people can ask questions, people can answer them, and everyone who's smoking a ham for Easter can post the procedure that they used and their opinions on the end results. Obviously, we want as much Qview as possible, too.

As for me, I've ordered a fresh 1/2 ham (butt portion) that has been cured but not pre-cooked from a local rancher. I plan to smoke it in hickory on Saturday then skin, trim, score, and glaze it on Sunday, bringing it up to temp and setting the glaze in the oven.

I'm hoping that everyone who is planning on preparing a ham for Easter will participate in this thread, because I feel that it would be beneficial to all of us.

Thank you,
-Bret

 

[mythmaster]

I know that many of you are planning on smoking a ham for Easter.

Please relate your plans/experiences here and don't let this thread die.

This forum is all about helping people, and I think that this thread is a perfect opportunity to do such a thing.

Also, if you have questions about smoking a ham then ask them here. I'm certain that they will be answered.

 

[bbqhead]

on the home page of the smf , jeff has a ham recipe on smoking one.

 

[mythmaster]

It's alright

 

[mythmaster]

Yeah, I know. But maybe some people are doing fresh ones, and maybe some people are doing precooked ones, and maybe some people are curing their own.

I just figured that we could all slam our Easter ham Qview into one thread to make it easier. Also, I figured that if anyone had any questions about smoking a ham for Easter, then they could all be addressed here instead of starting a new thread for each one.

I'm just trying to be efficient.

 

[richoso1]

Bump, Bump, Bump... as you say maybe some people are doing it one way while othere are doing it another, they may also want to post their own way. It's not a bad/wrong thing, maybe just an individual thing. I'm sure you'll get some replies/postings, and I thank you for your concerned interest. It's all good my friend.

 

[dkellogg3]

I can't find that link on the front page.... Help!

C'mon guys... let's hear it. I'm trying to figure out what I'm doing, and would love to hear some of your ideas!

 

[rbranstner]

Yea don't worry if you aren't getting a lot of posts in this one. Its probably just because some people would rather start their own post on their particular smoke. Don't take it personal. I'm sure you will get some post coming in here soon. I am not personally doing a ham this year at all.

 

[chisoxjim]

Ill be following this thread for some ideas, I wont be doing a ham on Easter(doing bb ribs & going to my sisters for ham), but will be sure to pick up one on sale in the days after to do soon after.

 

[smokin relaxin steve]

I havent even decided if i am doing Ham for Easter... But i guess i better decide in the next day or so... if I do decide to go with Ham I will probably do Jeff's Newsletter Fully Cooked Ham... But I was thinking of doing something a little different... only 3 people for Easter this year (counting me) so we shall see...

 

[mythmaster]

I'm not trippin' -- just thought it would be cool for everyone to post Qview and details for their Easter hams in one thread. Hopefully, questions could be answered in time, also.

@dkellogg3:
Jeff has a video on Youtube on how to smoke a precooked ham (looks like a honey spiral), but I can't find the link right now. Maybe do a Youtube search for "TulsaJeff".

I'll be picking up my ham today from Bar Mac Ranch -- I'm so excited!!

 

[coffee_junkie]

I took a turkey out for Easter, my In-Laws are coming over and they are Jewish.....If I do a ham I do a fully cooked ham and glaze it with a jalapeno pepper jelly glaze, really good!
Don't worry about the lack of posts, I have posted many times that I thought would get lots of responses, and it got buried pretty fast, it just happens.

 

[grizandizz]

I will be following this thread as well for ideas.I can't smoke this weekend, Grandpa is doing a ham for Easter Saturday and the inlaws are doing one for Easter on Sunday.I got shut out for the 2nd year in a row!!I plan on doing one the week after and plan to follow Jeffs method.

 

[jjwdiver]

My buddy just told me that he has a whole ham that he got in a hog purchase. All he said was that it was an uncooked ham, and a damn big one.

So, I'll be interested in what to do for it. I'll pick it up tomorrow amd know more then, but it's frozen and not going to be used for easter. He says its intended use is for the consuming of a case of beer. Hmmm....come to think of it he owes me one of those! I havent searched for the curing or smoking of a fresh ham - yet!

 

[mythmaster]

The one I'm getting hasn't been precooked but has been cured. I have no idea how long it's going to take, that's why I'm smoking it on Saturday. There's another thread here by pops where he shows you how to cure one.

 

[mama's smoke]

I'm going to try one Jeff's style. Here's a link to the video. I may make my own glaze, rather than use BBQ sauce.

 

[mythmaster]

I want to glaze mine, too, but haven't looked for one yet. I'll post it when I decide on one.

 

[coacher72]

I'm planning to do a pre-cooked ham for Easter. I would like ideas for the kind of glaze/mop people use. What temp to bring it to before it's done and the kind of wood used. I like Jeff's recipe but I don't want to use BBQ sauce this time.

 

[smokeguy]

Here's one I did for Christmas '08 that I've done a couple of times since then. Looks and tastes good and doesn't take much work to get it that way. By the way, "BC" means "Before Crash" where a lot of the posts were lost in a server crash and so links in those threads may not work anymore.

http://www.smokingmeatforums.com/for...ad.php?t=74806

 

[mama's smoke]

I've used this glaze many times in the oven, and it's always a hit, so I'm going to try it on my smoked ham:

1/1/4 Cups dark brown sugar, packed
1/4 Cup Dijon mustard
1 Tablespoons Jack Daniels Whiskey
1/4 teaspoon ground clove
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Mix it all together and set aside for glaze during the last hour of smoking.