- Jun 19, 2006
I have a charcoal smoker. I want to smoke a ham. My guess is, getting a uncooked ham is next to impossible. So, will look for precooked ham. I have guest coming this weekend so this will be easy enough i think. I want to use a pralene/mustard glaze which i have. Now, any tips from here on out? Is there a home made rub for this? Temp? How long? I want to make sure it's not overdone or dry. I plan on using pecan wood. Do i need to use cross slits? How much wood should I use? Can u overuse pecan smoke, i know u can with hickory. Thanks for any suggestions. Live near Mobile Alabama, but Floridian by birth.