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Thanksgiving Whole Ham

fester

Smoke Blower
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Joined Oct 20, 2010
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

 

rw willy

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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
 

sumosmoke

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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.
 

rbranstner

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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".
 

raptor700

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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.
 

Bearcarver

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Nice looking Ham there Fester!!!!

Bear
 

mballi3011

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now thats a fine looking ham. I really like the color too.
 

bamasmoker

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Joined Dec 6, 2009
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
 

fester

Smoke Blower
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Joined Oct 20, 2010
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.
 

Bearcarver

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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.

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..........

Bear
 

rp ribking

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

jojo22

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Joined Nov 26, 2010
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!
 

udt89

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Joined Sep 27, 2010
could i get some more details on this cook?  i would like to do close to the same thing if not the exact same
 

fester

Smoke Blower
102
14
Joined Oct 20, 2010
could i get some more details on this cook?  i would like to do close to the same thing if not the exact same
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

simmer

Good luck with your smoke and post pix's
 

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