smoked pre cooked ham question

[veritas]

I have a 20 lb smoked cooked ham Im going to smoke I have it scored slathered and covered in rub!

I was going to smoke at 240 with pitmaster blend and pull at 140.

My rub is a bit spicy and was thinking of adding apple pie filling as a glaze of some kind?

Was wondering what people thought about it and when they would add it etc..

Or any other advice feed back as always welcome.

And Merry Christmas!

 

[daveomak]

Veritas, morning....  I would add the apple pie glaze near the end of the cooking cycle....  The sugars may burn if left on too long..... 

Other than that, you have it covered....

Dave

 

[chef jimmyj]

Lots of options to cool the burn...Honey, Brown Sugar, Maple Syrup or a combination of all. Add a little Dijon and some spices, Clove, Allspice, Etc and you will be good to go. Apply liberally, 240*F is below the point that the sugars will burn...JJ