Smoked a pre-cooked ham, made a big difference

Discussion in 'Pork' started by crankybuzzard, Dec 24, 2014.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I bought a 14# boneless ham for Christmas to be served at the wife's grandmother's Christmas Day. Looked good when I opened it up, smelled like ham, but the taste was, well, just plain old ham...

    I had started 12 pounds of bacon an hour or so earlier in the large smoker and decided to stick the ham in there as well. The temp in the smoker was around 50 degrees and I left the ham in there for just over 4 hours. Not a lot of difference well into the center, but the wife agrees that it smells more like a ham should! :biggrin:

    It's also a lot prettier now with some decent color on it...

  2. bamafan

    bamafan Smoking Fanatic OTBS Member

    Nice looking ham! They are always better with a little more smoke. I usually buy the El Cheapo ham shanks that are precooked and inject them with a mix of apple juice, honey and brown sugar. All the family thinks I perform magic[​IMG] Enjoy the beautiful ham! Merry Christmas.
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Good looking ham for sure....

  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I'm doing my traditional smoked ham today with a typical store bought already cooked and smoke one, but will first rub the ham with standard yellow mustard to act like a  adhesive to help contain a bunch of Jeff's rub.  Into the smoker it will go at noon for 3 hours at 230*. 

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