Some ham guidance

[xaugievike]

Guys - been doing a lot of reading prepping for a Christmas ham-smoke. Just want to make sure I've got everything clear. My biggest question is regarding the targeted internal temperature

My ham is fully cooked. I've read some posts saying I need to aim for 140 degrees. I've seen others recommending 160 (my understanding had been that this higher temp is for uncooked/partially cooked hams). Hoping I can get a little clarity.

Thanks all - and merry Christmas

 

[linguica]

Being that the ham is already fully cooked I would think your goal as far as IT is concerned would to bring the inside to a serving temperature. I would split the difference and go for about 150 deg. For safety you want to reach 140 before 4 hours of cooking.

 

[xaugievike]

Thanks, Linguica - that was actually what I was kind of thinking of doing.  Being pre-cooked I'm less worried about the creepy crawlies than I am drying it out too much (i've got a pretty agressive basting plan ready).  any other advice out there?

 

[linguica]

My wife will make a thick paste of brown sugar and OJ and spices to rub on the outside the last 20 to 30 minutes of cooking. If put on too early it will just melt off. Instead of basting, she will cook it cut side down in a pan with a 1/2 inch of water the first half of the baking time.

 

[dairydennis]

Going to smoke one myself. Good luck, and Merry Christmas. :yahoo:

 

[dls1]

XAugieVike - As with many Christmas dinners in the past, I'm doing pretty much what you are doing with a fully cooked and hickory smoked country ham. I smoke it at 225° to an IT of 135°. Most of the time, I double wrap it in foil and a heavy towel, and place it in a warm cooler for 1-2 hours. The carryover will take the IT to 140°-145°. Anything beyond this and it starts drying out.

For basting, I score the ham prior to going in the smoker. I start applying the baste at 115°, about 1 hour before finish. I apply the baste every 20 minutes for a total of 3 times.

Remember, all you're really doing is gently warming a previously cured and cooked ham, adding an extra layer of smoke, and applying a glaze, if desired. It's a pretty simple procedure and you shouldn't be overly concerned.

Good luck, enjoy your ham, and Merry Christmas.

 

[big casino]

technically your ham is ready to eat without any cooking, altho I like my food to be hot, I too re-cook my hams, the 40 to 140 rule really doesnt apply to a fully cured cooked ham

Merry Christmas everyone

 

[xaugievike]

thanks guys!  Is there a guesstimate for smoking time?  I"ve been figuring it'll take about 3-4 hours to cook this smallish slab of ham (5 lbs).  would you say thats accurate-ish?

 

[big casino]

couldnt tell you sorry, I'd imagine it would be about the same as a porkbutt

 

[dls1]

thanks guys!  Is there a guesstimate for smoking time?  I"ve been figuring it'll take about 3-4 hours to cook this smallish slab of ham (5 lbs).  would you say thats accurate-ish?

I haven't ever done one that small, but I'd start with 20-25 minutes a lb. and monitor it closely. This assumes a pre-heated smoker and room temp. ham.

 

[xaugievike]

It turned out great, got it to 140 (love my new mav 372), nice and moist, and packed with flavor.

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• xaugievike
• Dec 25, 2012