Smoking a precooked ham

Discussion in 'Pork' started by ozark rt, Nov 20, 2007.

  1. ozark rt

    ozark rt Meat Mopper OTBS Member

    How high should I take the internal temp on a precooked ham?
     
  2. glued2it

    glued2it Master of the Pit

  3. ozark rt

    ozark rt Meat Mopper OTBS Member

    Thanks glued. I was thinking 150° so I'm glad you responded.
     
  4. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    Stop at 135-140. It will rise a little from that as it rests.

    Here's a recipe that might work:

    Total Ingredients

    Ham (cooked and smoked whole ham, not spiral)
    1/2 C brown sugar
    1/4 C maple syrup (dark grade B)
    1/4 C honey
    2 T cider vinegar
    1 – 2 T Worcestershire sauce
    2 T instant coffee granules
    1 T dry ground mustard
    1 T orange juice concentrate

    1 C water
    1 C light Karo syrup
    1/8 C Amaretto liqueur

    2 T Butter Pecan extract
    1 T Rum extract

    1 to 2T Vanilla extract
    1 t Orange extract
    Plastic wrap

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    Injectable Marinade

    1 C water
    1 C light Karo syrup
    1/8 C Amaretto liqueur


    2 T Butter Pecan extract
    1 T Rum extract

    1 to 2T Vanilla extract

    1 t Orange extract


    Plastic wrap


    Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup.

    Add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room temperature.

    Wrap ham in 2 layers of plastic wrap before starting the injection process.

    Using a marinade hypodermic syringe, inject at least 2 fluid ozs. Per pound of meat in a grid pattern through out the entire ham and don’t be afraid to use up to 3 ounces per pound of meat.


    ---------------------------------------------------------------------------------------------------------------------------------------

    Smoking Instructions


    Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack.

    If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.)


    While ham is smoking prepare glaze.

    Smoke for 25 to 30 minutes per lb. until internal temp on the ham shows 135-140°.


    Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°. If you start glazing the ham at 120° internal, you'll only have to apply the glaze twice. Do this 30 minutes apart. That way you won't lose a lot of cooking time trying to apply it every 15 minutes. 2 applications of the glaze will do a wonderful job if you make sure you get it into the cut areas.


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    Glazing Sauce

    1/2 C brown sugar
    1/4 C maple syrup (dark grade B)
    1/4 C honey
    2 T cider vinegar
    1 – 2 T Worcestershire sauce
    2 T instant coffee granules
    1 T dry ground mustard
    1 T orange juice concentrate

    Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.
     
  5. ozark rt

    ozark rt Meat Mopper OTBS Member

    Dang Stevie I wish I had seen that before I started this ham. I'm printing this one & keeping it for the next ham. Probably Christmas. Thanks
     
  6. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    We aim to please.

    I've got a whole library of 'em on my computers, collected over the years.
     

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