- Aug 8, 2009
I want to smoke a ham for Thanksgiving. I've been reading around on the forum and realized that it's a bit too late for me to cure my own so my options are now to either smoke a cured raw ham or a pre-cooked ham. I see a lot of posts about smoking a pre-cooked ham. What is the difference (outcome) between smoking a cured raw ham and a pre-cooked ham? I would imagine you can impact more flavor on a raw ham instead of a pre-cooked but that doesn't explain why so many people are smoking pre-cooked hams. I also assume that you can smoke a pre-cooked to 140-145 while you need to smoke a raw ham to 165 or so. I'm just trying to figure out what will give me the best (I know its subjective) and most flavorful ham.