Smoked Spiral Ham 7 lbs - Before/After Shots

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Original poster
Nov 11, 2013
Not my first smoke, but I see all the posts others do with their outcomes, so I figured I would contribute also.

Our Church had a Xmas Dinner, so I decided to Cowboy Up and smoke a ham for the group.

Along with it we had some classic Mustard based BBQ, and a Fried Turkey.

7 lbs, spiral cut bone in ham from Publix.  I pulled out the Glaze packet and tossed it.


Jeff's Rub

Master Forge Propan smoker

Apple Wood Chips Soaked in Water for around 30-45 minutes

Remote Thermometer

Apple Juice/Water mixture in a spray bottle

First, teach your 2 year old daughter to properly wash her hands, rub the ham down with mustard, and then apply Jeff's Rub.

Wash hands afterwards.  Make sure you open up a little of the spiral slices and toss a little bit of rub into the crevices.

Bring the Smoker up to about 220-230 F.  Slide ham on rack.  Toss in your soaked apple chips.  Close the door!

I started the ham around 2:15PM.  I kept smoke on it for about 1 to 1.5 hrs.  Around 3PM and 4PM I opened the doors to spray my apple juice/water mixture on it.

I pulled my ham out with an internal of 150 F.  I wrapped it up in double foil, and stuffed it in a cooler with a blanket.

That was right around 5PM.

The smoke really penetrated in and it was super moist.

Picture before I wrapped it up.

Another view.  

My daughter and I pulled off the bottom slice to sample of course. :)

Another view.  Since I was feeding a good bit of people, I ran the electric knife through it to distribute more slices to the people.

This is what was left of the ham.  The bone, and a sparse collection of attached meat...

The ham was super moist and had great flavor.  I did not overdo the rub on it, since I was helping to feed a group of 25 people.

I'd rather "under season" than "over season".

Anyway, I figured I would post up a follow through on a smoke I did this year.


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