Smoing a pre cooked 10LB ham

[pork dork]

Hi all,

I've got a question for the members at large.

I got a pre cooked ham and wanted to try a kajun style Rootbeer glaze on it. Am I going to get good results being it's pre cooked or is this a done deal and I should just warm it up in the oven?

If it's not a done deal how lont is it going to take to come to temperatrue?

IMG_2219.JPG

• pork dork
• Apr 25, 2014

 

[Bearcarver]

Nothing wrong with doing that----Could be the Best Ham you ever had !!

Maybe these will help:

Double Smoked Hams Times 4         

Double Smoked Ham Twins

Bear

 

[pork dork]

Thanks Bear, I added a point to your reputation for the helpful advice.

I got a repreive and it's going to happen later this week on Thursday so Wednesday I'll soak in Root Beer to break down the toughness. Then I'll make the following morning, then go to work, come home and start baisting.

PS

I've started making the glaze and it's got a great zip to it. Does anyone have a time machine I can use to make Thursday come quicker?   

New Orleans Root Beer Glazed Ham

1 (4 lb) cured smoked ham     (My ham's 10+ LB so I'll multiply by 2.5)
1/2 teaspoon dry mustard
3/4 cup dark brown sugar
24 ounces barq root beer (two cans)
1 1/2 tablespoons tabasco caribbean style steak sauce
6 cloves
1 cinnamon stick
1/2 orange, juice and zest of
1/2 lemon, rind of

1 Preheat oven to 350 degrees. (sorry I'm setting my smoker to 180")

2 Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.

3 Combine the brown sugar and the dry mustard and pat it all over the ham.

4 Put the ham in the oven. (Smoker)  

5 Combine all the other ingredients in a saucepan.

6 Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.

7 Strain.

8 Spoon some of the glaze over the top of the ham.

9 Spoon more glaze, at 15-minute intervals, until it is all gone.

10 Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.

11 Remove from oven and allow to rest for about one hour before carving.

 

[Bearcarver]

Sounds Great, Eric!!

And Thank You for the Point.

Don't forget the Qview!!

Just so you know, that recipe might be old------Before 2011 the USDA recommended 160* IT to be needed for Pork to be safe. Then they changed that to 145* IT being safe. 

I normally take Pork to 145* or 150* IT.

Bear

 

[pork dork]

Sounds Great, Eric!!
And Thank You for the Point.

Don't forget the Qview!!

Just so you know, that recipe might be old------Before 2011 the USDA recommended 160* IT to be needed for Pork to be safe. Then they changed that to 145* IT being safe. 
I normally take Pork to 145* or 150* IT.


Bear

Thanks again Bear.

Something just came to mind. It's a pre cooked ham. So IT doesn't matter like starting with an uncooked ham. So long as it's warm enough to enjoy is all were really after. Nobody likes cold ham except in sandwiches. And there will be plenty of leftovers for that. :drool

 

[Bearcarver]

Thanks again Bear.

Something just came to mind. It's a pre cooked ham. So IT doesn't matter like starting with an uncooked ham. So long as it's warm enough to enjoy is all were really after. Nobody likes cold ham except in sandwiches. And there will be plenty of leftovers for that.

I would still take it to 145* IT, unless the package has instructions telling you a lower temp that is OK.

The last Double Smoked Hams I did came with instructions telling me 130* was enough, so I took them to 136*, 140*, 140*, and 143* IT.

Bear