Easter Ham - Need Thoughts and Ideas

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kennedy4597

Newbie
Original poster
Apr 22, 2011
11
10
Spotsylvania Co VA
I bought a 11 pound uncooked bone-in Smithfield ham....It has a nice fat cap......I have a vertical propane smoker...I want to use apple chips and smoke for about an hour a pound....I use the hour per pound theory with chicken, beef, and pork shoulders and seems to work out well for my smoker, but have never smoked a uncooked ham....any thoughts would be appreciated
 
Welcome Kennedy!

First off, you should go to roll call & introduce yourself, so we can properly welcome you.

There are a few variables. We can't give you an approximate time of cooking, if you don't tell us the temp you're using.

We cook to internal temp on Hams---not time.

USDA calls for 160˚ internal temp for all Hams that were not previously cooked by their US manufacturer.

Bear
 
Al - Thanks for the link - I will check it out

Bearcarver - I will go to roll call....thanks for the info and the welcome!....I try to smoke at 225 and not higher than 250
 
Welcome to the SMF.....allow yourself plenty of time...I lately have been cutting myself short, not taking in variables like wind with my verticle gasser. I'm assuming you will be using a digital probe therm to monitor IT's on that ham....like Bear said, it's raw meat...gotta hit at least 160 to be safe.
 
I should re-state what I said above about that 160˚ IT:

When smoking a Ham that has not been cooked already, you should take it to 160˚ internal, unless it states a different temp on the package, like Smithfield tells you to take it to 148˚ internal temp.

USDA doesn't recommend that. They recommend 160˚, and Smithfield takes full responsibility for the 148˚ target.

The choice is therefore yours.

Bear
 


Man ...Al i still think of that ham smoke you did...that was one of the finest Q-Views i have seen since i joined.
drool.gif
 
now to add to my confusion....the misses invited more folks over for dinner and came home with a 6.5 uncooked bone-in Smithfield....original is 11.5...plan to smoke/cook at 225....how much sooner should the big one go on....will the 11.5 take 6 hours at least????   I'm okay with trial and error with the family, but got lots of prople coming for Easter!!
 
now to add to my confusion....the misses invited more folks over for dinner and came home with a 6.5 uncooked bone-in Smithfield....original is 11.5...plan to smoke/cook at 225....how much sooner should the big one go on....will the 11.5 take 6 hours at least????   I'm okay with trial and error with the family, but got lots of prople coming for Easter!!


I would say a couple of hours ahead of the smaller one.
 
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