Easter Ham - Need Thoughts and Ideas

Discussion in 'Pork' started by kennedy4597, Apr 22, 2011.

  1. 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
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    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.

  4. 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
  5. chef willie

    chef willie Master of the Pit OTBS Member

    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.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    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.

  7. 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!!
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

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