Wife wants smokes ham

Discussion in 'Pork' started by mbishopjr, May 17, 2009.

  1. Hello all,

    My wife would like me to try and smoke a ham. She purchased a fully cooked 8lb ham from the local market. Any suggestions on what and if to brine this in first. Or any suggestions on smoking times or woods(was thinking apple) to use. Thank you for your input.
  2. smoke freak

    smoke freak StickBurners

    Never tried it but from what I here all you need to do is smoke it to 160. Just like you would heat it in an oven but with a ton more flavor.
    No need to brine but some like to rub it down first.
  3. Haven't done one as big as 8 pounds, but my 6-7 pounders have taken 4-4 1/2 hours at 325.

    I like to slather with mustard & honey, sprinkle with a rub of brown sugar and cloves, cook over a mixture of apple and pecan, and spray with pineapple juice every 45 minutes or so.

    If you like heavier smoke, apple and hickory would be a good choice.
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You'd only need to brine it if it was a fresh ham, then you have to pickle it with a curing agent in the brine, using a needle to get the brine in and around the bones and joints plus soak it in the brine for quite a while too, then smoke and cook it.
    You're re-smoking a cooked and smoked ham; you just need to bring it up to serving temp and get some nice flavors on it with smoke and rub. It will be absolutely mouthwateringly delicious and you'll never ever go back to just baking a ham again! Enjoy and thank the wife for suggesting it!

    Pops §§
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    You can use a rub, inject the ham or just do it with plain smoke. They come out great.

    This one was injected and rubbed.
  6. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I tried it this year for Easter and it rocked!!!!!! Double smoking ham is the only way to go. I got this recipe off of here. I couldn't find the original post to save my life to give the guy credit. I rubbed, and wrapped and let sit overnight in the fridge. I used maple for the smoke and smoked it at 225 to 240 for about 4.5 hours until the internal was 150 degree's. Glaze goes on the last 45 minutes of the cook, and it is incredible. So simple yet so good

    4 T Brn sugar
    2 T paprika
    2 T Pepper
    2 T Sugar
    2 T Salt
    2 t garlic powder
    2 t mustard powder
    1 t ground cloves

    the glaze is.....
    1 cup of honey
    1/2 cup pineapple juice
    1 tsp dry mustard
    1/2 tsp ground cloves

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