Newbie... Help!...Ham questiion

Discussion in 'Pork' started by night stalker, Mar 23, 2008.

  1. My wife just picked up a Shank Portion Ham that she got at the grocery store for Free...

    Now i got new smoker for xmas a Bradley Electric with the the auto wood puck delivery system & digital controls.
    I can set the smoking time as well as the temp and cooking time.
    Would it hurt to smoke this ham (the man behind the counter said they are lightly smoked).


    So my question is...using Jeffs Rub etc....how long do i want to cook this Ham?
    and how long should i smoke the ham during the cooking process???
    Wanted to just slice off pieces to eat


    Heres what the label reads...

    Shank Portion Smoked Ham
    Water added
    Fully cooked
    9.89lbs

    Thanks for your help!!! Great site>>
     
  2. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Greetings Stalker,
    If I were you, I'd first of all, strip some (if not all) of the skin off the shank. Then, apply the rub and place it into the smoker. Use hickory wood and smoke at 225* pit temp until you get an internal temp of 190*to 200*. Bring the shank into the house and pull the meat from the bone. Use some of Florida Jeff's finishing sauce over the meat and enjoy ..... makes great sandwiches .... especially with a cheap hamburger roll and a big scoop of cole slaw. Cold beer goes a long way too. Enjoy!
     
  3. I would like to have this to serve around 12:30 tomorrow. So do you have any idea when i should start???
    And looks like you are leaning me to using as pulled pork instead of sliced?

    Thanks for you input!!
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Go to 160-170 for sliced. Start early and cooler it if req'd. could be 4 hours, but remember it's already cooked. All you need is hot actually.
     
  5. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    for sliced.... go with what Rich said!!
     
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    No disrespect bro but a cured ham AIN"T gonna pull, no matter how high a temp you go!! [​IMG]

    Cook until internal of 140*, your just warming it up and adding some smoke flavor, not cooking it!! [​IMG]
     
  7. crewcab4x4

    crewcab4x4 Smoking Fanatic

    4 hrs. is about right on . Got one on right now just getting ready to start glazing.
    Jason
     
  8. geob

    geob Meat Mopper SMF Premier Member

    It's been cooked. Temp range of 130 to 140 will slice great. Lots of Smoke.

    Lot of options here. I like it.

    Smoking
     
  9. You all have been super !... all went well [​IMG]

    Ham out of the smoker on the cutting block,,,i had vultures all over me, picking and eating all the goodies...wow thanks to all...
     
  10. richtee

    richtee Smoking Guru OTBS Member

    Bravo...glad to be of some assistance :{) Happy Easter!
     

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