Smoked Ham

Discussion in 'Pork' started by garyinmd, Dec 25, 2011.

  1. garyinmd

    garyinmd Meat Mopper SMF Premier Member

    Busy weekend on the smoker, ham on Sat and Turkey on Christmas.  Turkey post http://www.smokingmeatforums.com/t/115140/christmas-turkey-breast

    Been wanting to double smoke a ham and finally jumped in, wife was out of town with the daughter and granddaughter for Christmas and had some friends coming over.

    Found a Smithfield ham, already smoked and ready to reheat.

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    Pecan rub the night before and into the fridge.

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    Wanted to use the offset on this, everything set up ready to go.

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    Tools of the trade.

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    Basket loaded with charcoal and hickory chunks

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    Three hours in to the smoke, water pan under to catch the juices.

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    Money shot, great food, beverage and friends.

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    10 lbs ham was put on at 2:00 and ready to eat at 5:30.  Ran the offset around 240 deg the whole time, internal temp was 135 deg when taken out.

    Thanks for looking,

    Gary
     
    Last edited: Dec 25, 2011
  2. shtrdave

    shtrdave Smoking Fanatic

    That looked great and the people look like they are happy. I went to the GF parents for dinner good ham but not double smoke.
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks good, I will be doing a ham Wed.  and Go Terps!!!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice job!..JJ
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Mmmmm  Hammmm
     
  6. venture

    venture Smoking Guru OTBS Member

    It doesn't get any better than that?

    Great job!

    Good luck and good smoking.
     
  7. Looks great!!! How do I get "Pecan Rub"??? Kinda new here.... Thanks and hope all had a Great Christmas....
     
  8. teeznuts

    teeznuts Master of the Pit

    You're becoming a ham king! Nice job. Do tell more about the pecan rub.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great Gary! Nice spread!
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Looks great there Gary.
     
  11. garyinmd

    garyinmd Meat Mopper SMF Premier Member

    Thanks for all the comments everyone, will be doing another one of these, it came out great with the second smoke.
     
    We found the John Henry Pecan rub many years ago while living in Minnesota and found that it will work on pretty much anything.  We then found a place here in Columbia MD that carried it, but they ended up going out of business.  If you google John Henry Pecan rub there are a number of places online where you can order, we usually buy in bulk because of shipping cost and share with the family back home, they can not find it locally either.  There may be other companies that make it and I usually look when I am in a store but so far no luck.  

    Gary
     
  12. hdflame

    hdflame Meat Mopper

    Gary,

    I've got a couple of questions for you.

    First, I'm looking for some John Henry's Rub too.  Can't you buy it directly from the source?

    Second, why have you got 4 probes surrounding the ham??

    BTW, the ham looks good!

    Thanks,

    Bobby
     
    Last edited: Jan 9, 2012
  13. garyinmd

    garyinmd Meat Mopper SMF Premier Member

    Bobby, the replies are in red, again thanks all for the comments.

    Gary,

    I've got a couple of questions for you.

    First, I'm looking for some John Henry's Rub too.  Can't you buy it directly from the source? Type "John Henry's Pecan Rub" in google, there are quite a few places that sell it.  The John Henry company has changed their website, I could only find it in 10 lbs bulk, might have to call them.  Look at the other stores that sell it, you may be able to buy it locally.

    Second, why have you got 4 probes surrounding the ham??   Most offset smokers have to be modified to get even temperatures from side to side.  I have made some of the modifications but have only used this smoker 2-3 times so I still am using all 4 probes just to make sure I am not sitting in a hot or cold spot on the grates.  As soon as I took that picture and I was looking good at the grate temps I put one of the meat probes in the ham.

    BTW, the ham looks good!   Thanks

    EDITED.  Bobby, I just did the Google search, found a number of posts on this site from other members that are using this rub, might have to try some of his other flavors.

    Gary
     
    Last edited: Jan 10, 2012

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