For the final college tailgate of the year, I decided to smoke a ham for the first time ever. Thanks for all the advice and help from everyone on here.
I started off with a 10 pound Cooks Shank ham. I trimmed all the fat from the outside of the ham, and saved the pieces for the smoking process. After the trim, I injected it 4 times with root beer. After the injections, I placed the ham in a baking pan and poured the rest of the root beer over it, then coated it with Famous Dave's Rib Rub (I am out of my Gates Spicy Rub).
When my ECB was ready, I put the pan on the bottom rack of my smoker, then above it on the 2nd rack put all the fat pieces on the top grill, so it could melt and drippings could baste the ham. I started the smoke at 9 p.m. on Friday night.
I woke up around 2:30 a.m. to check on the ham and to glaze it. I made a root beer/brown sugar/cajun seasoning/run glaze, and covered the ham. I also put 5 pounds of cheap sausage links on the top rack to smoke them the rest of the morning. After going back to bed for 4 hours, I got up for good. The ham was not done, so I put it in the oven to finish it off for the final hour (had to leave to tailgate). I pulled the ham for sandwiches, sliced the sausage, and sliced up a summer sausage and a block of Wisconsin cheddar. The ham was the best have I have ever eaten. It was amazing. I can't wait to do another one.
I started off with a 10 pound Cooks Shank ham. I trimmed all the fat from the outside of the ham, and saved the pieces for the smoking process. After the trim, I injected it 4 times with root beer. After the injections, I placed the ham in a baking pan and poured the rest of the root beer over it, then coated it with Famous Dave's Rib Rub (I am out of my Gates Spicy Rub).
When my ECB was ready, I put the pan on the bottom rack of my smoker, then above it on the 2nd rack put all the fat pieces on the top grill, so it could melt and drippings could baste the ham. I started the smoke at 9 p.m. on Friday night.
I woke up around 2:30 a.m. to check on the ham and to glaze it. I made a root beer/brown sugar/cajun seasoning/run glaze, and covered the ham. I also put 5 pounds of cheap sausage links on the top rack to smoke them the rest of the morning. After going back to bed for 4 hours, I got up for good. The ham was not done, so I put it in the oven to finish it off for the final hour (had to leave to tailgate). I pulled the ham for sandwiches, sliced the sausage, and sliced up a summer sausage and a block of Wisconsin cheddar. The ham was the best have I have ever eaten. It was amazing. I can't wait to do another one.
