Need help on smoking my first ham

Discussion in 'Pork' started by bamasmoker, Dec 18, 2009.

  1. Ok gang I need some help. Tomorrow I'm going to smoke a 7.59lb spiral cut ham in my MES. I need to know how long to smoke it, temp for the smoker and temp for the ham. Also wil Hickory and Apple chips be good to use. I looked at Jeff's recipe for smoking a ham and I see he put his in a pan to smoke. Is this also good to use in my MES?
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Run your temps the standard 225-250, I do like Jeff doesn and let it smoke for 3 hours then pull it, precooked so no need to put a probe in.
    Don't bother putting mine in a pan when on the smoker but it will help on clean up.
    Wood sounds like a great smoke for ham, just don't go too heavy on the hickory.
    Personally i would go with just apple for a ham.
  3. john3198

    john3198 Smoking Fanatic

    I haven't done a spiral, but have done a lot of pre-cooked. Jeff put his spiral in a pan and I think that is OK, but like FIU said, probably not needed. Don't get any smoke to the face that way. That's usually the pieces we fight over at my place.[​IMG]

    I would do it face down, so as to minimize the amount of distortion of the meat since it is already sliced.

    I use hickory. Apple sounds good too, just hard to come by down here.

    I don't cook mine to temp since it is pre-cooked. I like a lot of smoke, so I run mine for 5-6 hours 225-250. Probably don't need to run that long for most folks. That's just how we like it.

    Pull it after 3 hours and try it. If you don't have enough smoke, put it back on.

    I would do a mop to keep it moist - especially since it is spiral cut. Apple juice or whatever. I get fancy with maple syrup, apple cider vinegar, dijon, and bourbon. But anything will do. Here is my last one:

    Good luck. Let us know how if turns out - don't forget Qview.
  4. I get my apple wood chips at Bass Pro Shop. Thanks for your tips. I will post how it turns out tomorrow afternoon.
  5. john3198

    john3198 Smoking Fanatic

    Meant to post this on your thread, but got it on another by mistake, Anyway,,,,

    here a couple of threads that might help...

    By the way, I assume you are talking about a "cured", but not cooked ham.

    If you're talking about a "fresh ham", that is essentially like a butt, i.e. you can smoke it, but it will be roast pork, not taste like ham. The curing is what makes ham pink and gives it the taste (along with smoke of course).

    Seems to be a lot of confusion about what is a ham and what isn't. Hope this helps.
  6. raceyb

    raceyb Smoking Fanatic

    You got a lot of good advice in my opinion. Basically it is a piece of meat, already cooked. You are just reheating, adding smoke flavor and maybe glazing. You shouldn't have any problems.

    Just don't do what I did one year. I put ham in smoker, tossed in some dry wood and went to bed, figuring I'd get up in 4 hours and check on it. Somehow the dry wood started a nice fire that reached the ham while i was in bed and burned the skin crisp. I've learned since to use a dual probe thermo and to remain alert. :)

    Merry Xmas
  7. husker-q

    husker-q Smoke Blower

    I do mine about 4 hours with Hickory.

    I slather with Mustard and put my rib rub on it - and spritz with apple juice about every hour.

    No better ham than double smoked!
  8. Ham turned out good had a very good flavor. Sorry no pictures daughter took camera to Christmas party. Thanks for the help.

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