All night ham smoke, with Qview

Discussion in 'Pork' started by smokinal, Feb 5, 2011.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    We were at Wally World Friday morning and they had bone in cured uncooked half hams on sale. I got a 12 pounder for $18. I cut off the skin, trying to leave most of the fat on. Then scored it & put on a basic pork rub with some extra brown sugar, and into the fridge for a few hours. I was figuring 1.5 hours per pound so I fired up the WSM around 7PM Friday night. It was a perfect night for an all nighter, little to no wind and low temp 65 degrees. Put the ham on right away, got the vents adjusted & hit the sack around 9:00. Woke up around 1:00 AM, checked smoker, still sitting at 225. Didn't have a probe in the ham yet. When I checked it at 6:00 AM it looked done. Checked it with a probe & it showed 167. The package the ham came in said to cook to 148 internal. So I thought it would be real dry. Not so!! It turned out very moist, & juicy with great smoke flavor. I don't think I will ever do a pre-cooked ham again. This one was so much better. Much more juicy & flavorful. Now I have plans for the ham. Slice it thin for sammies on Sunday, and for tonight I also bought some chicken breasts at Wally World, and plan on making Chicken Cordon Bleu, stuffed with the ham & provolone, & wrapped in bacon. But that's another story. Here's a look at the ham. Enjoy!

    Ready to go

    [​IMG]

    Just out of the smoker. Took 11 hours.

    [​IMG]

    Here's a couple of more looks.

    [​IMG]

    [​IMG]

    Ok, I know what your saying! Open it up lets see inside, so here you go!

    [​IMG]

    [​IMG]

    Thanks for looking guys. Hope you enjoyed it!

    Al
     
    Last edited: Feb 4, 2011
    rp ribking likes this.
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Very nice

    Nice thing about ham is that when you  slice it thin you get just enough of the crust to give it a kick but not so much that it overpowers the ham.

    I like the idea of the cordon bleau, haven't done that in a while and it may be time to do it again.  Hope you smoked the skin also and plan on putting it in a pot of beans, good stuff.

    Al
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good Al!!

     I bet you kinda stressed when you first saw the outside..

     Have a great day!!

      Craig
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Al I didn't know what to do with the skin. Great idea!
     
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yea Man I was freakin out!!!
     
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Super Al !!!!

    Now quit changing your Avatar---You're making it hard for me to find you!

    Bear
     
  7. That looks great Al, I was wondering what kind of wood you used.
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks great Al...
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'm incognito! 
     
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Mixture of Hickory, Oak, & Pecan
     
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Here's one last shot. It was so tender we had trouble slicing it up, it just fell apart. Next time I'll have to put it in the freezer for 30 minutes before slicing.

    [​IMG]

    I've got to get a better camera or find someone who can work this one.
     
  12. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great [​IMG]
     
  13. cole

    cole Fire Starter

    Looks good.  Now on to the Super Bowl.
     
  14. Looks great Al! I'll bet some of that would fit right in with a kettle of ham and bean soup. Looking forward to the chicken cordon bleu. Enjoy the game!
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yea I saved the bone for split pea or bean soup along with some of the smaller chunks we couldn't slice. That'll be next week. It's too darn hot down here for soup. Hope it cools off next week.
     
     
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well your ham looks good and all but just wait till your smoke some of thoses Cordons they are out of this world. I would save some of that hams for sammies now. Thoses will be good too.
     
  17. les3176

    les3176 Master of the Pit

    I bet that would make some wicked ham salad!!!! Looks great!
     
  18. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Best smoked ham that I have seen. Nice Job!!!!
     
  19. venture

    venture Smoking Guru OTBS Member

    I aint going to candy coat this.  Those people who keep changing their avatars confuse the hell out of us old farts no matter how good their food looks!

    But for this guy I guess I would cut some slack.  LOL

    Good luck and good smoking!
     

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