1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Thanksgiving Whole Ham

Discussion in 'Pork' started by fester, Nov 26, 2010.

  1. fester

    fester Smoke Blower

    I smoked my first whole cooked ham in my Smoke Vault. I was very pleased with the results as well as the family. The only problems I encountered was time. It took a little longer than I anticipated. I first put on some pork rub and pineapple slices and put in pre heated smoker at 300. I used hickory and apple chips and apple juice in water pan. After an hour I started basting every hour with a whiskey glaze I found online. It took 7hrs to reach 160 on this 21 pounder. After 5hrs temp was only 105 so decided to double wrap with foil and increase temp to 350 for the last 2hrs. My lessons learned was to take ham out of frige earlier to bring temp up. Also start smoke earlier because I can let sit in cooler to stay warm. All said and done not bad for a noob.

    Here are a few pics

    meateater likes this.
  2. thebarbequeen

    thebarbequeen Smoking Fanatic

    Looks like it was worth the wait!  Beautiful color and it looks nice and moist.
  3. rw willy

    rw willy Smoking Fanatic OTBS Member

    Now that looks great.  I went to my sisters for T-day---No leftovers.  And now I want a ham sammie!

    Everytime you opened the door to spritz, your time till done increased.  just my .02
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Looks really nice, and I bet that won't be the last time you're asked to do a ham.

    I also did my first ham and encountered the same issue with time, as you did. Low-n-slow, and as long as it didn't dry out, then all appears to be good.
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man thats an awesome looking ham.
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh and I second the opening of the door. Its nice to add a spritz or a glaze but every time you do that you are adding on time to your smoke. Like the saying goes "If your looking you ain't cooking".
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    The ham looks Great! You've got some good advice here, everytime you open the door you add yo your cook time! I can get away with opening the door on my Lang-a-Like, because the recovery time is very short.
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Nice looking Ham there Fester!!!!

  9. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Someone say ham?   [​IMG]   Nice job!
  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    now thats a fine looking ham. I really like the color too.
  11. Very nice. I did a 15lb ham for Thanksgiving and it turn out good. I like the idea of pineapple, I will do that on my next one. Thnks for the pics
  12. fester

    fester Smoke Blower

    I agree that opening the door to glaze ham added to my time. I will account for that in the future. But it was agreed by the family it was the best ham I have made. Now I will trim off all remaining meat and vac seal and freeze as well as the bones for a pot of lentils or navy bean soup in the future.
  13. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That's great Fester---Perfect Ham!

    How 'bout you toast a couple slices of bread, throw a couple pieces of sliced Ham in a frying pan to warm up. Then throw a slice of cheese on top of the ham, until it melts, and drop that Ham & melted cheese between those two pieces of toast with a little Mayo, Miracle Whip, or Mustard (your pick)???

    Horse Radish Too ?????????  MMMMMMmmmmmm..........

  14. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Great lookin' Ham, the outer layer looks superb and the inner looks awesome.
  15. jojo22

    jojo22 Smoke Blower

    Looks delicious!! My wife is starting to hate this website, she already says I smoke too much, and y'all do nothing but give me ideas!
  16. udt89

    udt89 Newbie

    could i get some more details on this cook?  i would like to do close to the same thing if not the exact same
  17. fester

    fester Smoke Blower

    I used a whole water packed (Farmer John) ham. First I scored the fat and rubbed in a pork rub all over the ham and put on  sliced pineapple with toothpicks. I used the juice from the pineapple and apple juice in my water pan. The smoker I heated to 300 and used apple and hickory chips. After the first hour I brushed on the glaze and every hour after, I double wrapped with foil at 105 (photo above at 105) and put back in smoker till 160. let sit at least 30 min and slice.

    Glaze recipe I used from the "BBQ Pit Boys"

    Combine in sauce pan

    4 finely chopped Serrano chilies

    1/4 cup whiskey

    10 oz orange marmalade

    1/4 cup molasses

    3 Tbsp soy sauce

    2 Tbsp brown sugar


    Good luck with your smoke and post pix's
  18. udt89

    udt89 Newbie

    thanks Fester!