tropigal08
Newbie
I'd think that would depend on whether you think hams are too salty to begin with. Sweet does balance out salty. It's all about the flavor you are looking for.
Thanks Dave!
Hadn't seen this before. Glad someone posted something or I may have missed it. My wife bought two hams for Christmas even though we won't be home. She got one of her favorites from Wegmans (You know Wegman's, Bear, don't you?) The other came from Bottom Dollar and was cheap.
Well I am looking at the cheap one and wondering if I could smoke it. Out of the blue you answer my question without me asking. Now I wonder if it will work as well way over in East Allentown?
A follow up: now that I have looked into double smoking the ham I have seen some recommendations about soaking the ham in Dr Pepper first. It's supposed to balance out the salt in the ham. Any comments?
Boomerang Dave
Sounds Great, Captain!!
I use Cherry Coke to marinate duck breasts before smoking. Cherry Coke, cherry jam, Dijon mustard, soy sauce, HP sauce and balsamic vinegar. Cover duck breasts and leave overnight in the fridge.
Looks Great !!Just pulled mine from the MES 40 about an hour ago! Can't wait to dig in for Christmas Eve lunch!
That's really hard for me to guess because I use lower temps, I do 2 at a time, and I'm not caring when it's done, because I'm just trying to get a lot of TBS on it.Have a 12 lb ham (fully cooked) to smoke in the morning. Planning on 225-250...how long per lb to get to right temp? Gotta figure out what time to get up in the morning. Thanks!
That's really hard for me to guess because I use lower temps, I do 2 at a time, and I'm not caring when it's done, because I'm just trying to get a lot of TBS on it.
As a Total Guess, I would say 12 pounds at 250° would be 5 to 6 hours.
Bear
I would say it has to get to 140° unless it comes with a tag or directions telling you different.Thanks Bear. Since the ham is fully cooked, is the target temp as important with it, or is the time spent in the smoke most important. Does a fully cooked ham have to get to 140+ to be ok to eat?
Yeah, I try to sat y away from Spiral sliced.
Thanks Bear I did forget to say the reason for so much glazing was to keep it moist - It worked well. I got lots of compliments - for me it was the best spiral sliced I've had. Now how do I get the pics to open up when the post opens? Today getting ready for a stuffed pork loin,like in my avatar. Wifes favorite.Leftovers go to the kids homes.
Mr Bill
Yup----That's the best process-----Get a store bought "Smoked" Ham, and put some "Real Smoke" on that baby!!! You'll love it !!
Good info here!The pics make your mouth water!
I'll have to do some ham, I never thought the "Smoked" Ham at the store really seemed that smoked. Tastes too processed.