Smoking a Ham this morning (first one in a while) Need Feedback.

Discussion in 'Pork' started by cxb, Nov 5, 2010.

  1. Smoking a Ham this morning (first one in a while) so no rocks[​IMG]

    Marinaded the ham overnight in Coke.. Tried this once before and gave it a real nice caramel sweet flavor. 

    Starting off with a chimmeny full of charcoal and a chunk of hickory wood (soaked).

    Smoker at 230?

    Cook to what internal temp.

    Will post pics as I go!
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Is it a pre-cooked ham or a fresh ham?  Pre-cooked hams just need to be warmed 130 - 140 .  Fresh hams need to be cooked to internal temp of raw pork   165 - 170 I believe
     
  3. Thank for the quick feedback!

    Fresh ham so I will cook it to 165-170.
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Check one of the cooking charts for me, I am using my failing memory on this one so check to be sure!

    Good luck

    Al
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds great cxb,

    How big is the ham?

    Did you inject it?

    Did you temperature probe it?

    So many questions---sorry.

    You do know you will be getting something similar to pulled pork, which is great, but it won't be like an actual cured "Ham"?

    Bear
     
  6. Pre-Cooked to 140* ~~~ Cook before eating to160* ~~~ Check several different spots! HTH

    Fun!
     
    Last edited: Nov 5, 2010
  7. Bear,

    About 10 pounds, did not inject it marinaded it over night in the fridge in Coke.  I expect more of a smoked ham not a cured ham.

    I will put the thermometer in it later when I add the second round of charcoal.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great!

    I hope you can sneak some Qview in for us!!

    I can't wait!

    Thanks,

    Bear
     
  9. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Try this glaze during the last 1.5 hours of the smoke..   I have been using this recipe for the last several years, and it makes for a very tasty finish to the smoked ham.

    1 cup of honey
    1/2 cup pineapple juice
    1 tsp dry mustard
    pinch of ground cloves
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    It  sounds like you are off to a good start and I can't wait to see the Q-view. So I'll be checking back soon. I remember the first fresh ham I smoked for our kids. They just looked at the ham and then at me then at the ham and then me again. This went on for a little biut and then they said that's not ham, Ham in pink and that ones gray in color. Kids theses days just don't know things that we do.
     
    Last edited: Nov 5, 2010
  11. MY FIRST Q-VIEW

    [​IMG]

    [​IMG]
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Qview---We need more!

    We need more!

    We need more!

    Am I being a PITA??

    Oh well--We need more Qview!

    Bear
     

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