Yes, I'm crazy for ham, have question

Discussion in 'Pork' started by oneshot, Aug 10, 2009.

  1. oneshot

    oneshot Master of the Pit SMF Premier Member

    I bought a canned ham and was thinkin of smokin it.
    Has anyone here smoked a canned ham??? Any suggestions on how????
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I think ya take it out of the can first Oneshot, otherwise it doesn't take on alot of flavor
     
  3. rivet

    rivet Master of the Pit OTBS Member

    Yes, there's been some folks whove smoked them with good results, if I remember correctly. Check out the Pork forum....
     
  4. oneshot

    oneshot Master of the Pit SMF Premier Member

    LMAO....Thanks Dan, I knew I could count on you for help!!!!
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Several of us have smoked Spam. No reason why you couldn't have a great smoke with a canned ham. Good luck and post some pics.
     
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Heh-heh!


    Oneshot, I haven't done one yet myself, but, here's what I think I'd try:

    Keep the ham at room temp for a day or so to assure that the gelatin will be easier to remove prior to rubbing. If left on, I think it would take your dry rub with it when it melts;

    Use a mild, low/no-salt rub with a moderate amount of brown sugar (kick up the heat if you want though);

    Go straight to the smoker after rubbing, as the meat is now exposed and warm, and rechilling would put too much time in the danger zone temp range;

    A mist with a 50/50 mix of maple syrup & water after the bark starts forming (or your favorite beverage [​IMG] ) would help bring on a nice glaze;

    Another good flavor addition instead of the misting would be an herb butter mop/baste (Rosemary & Lemon go good with pork);

    Smoke @ 225* with a mild smoke wood to an internal of 138-140 (should be pre cooked, being canned);

    I would also foil at that point and rest for at least 30 minutes;

    What da ya think?

    If I think of anything else, I'll come on back...

    Eric
     
  7. pops6927

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

    I smoke a Corn King Ham (Product) every week for my lunches. Cut it in half and toss on the smoker until it's good and brown. Don't rub it as the wife eats it too and doesn't like the rub. We slice it and make sandwiches with it almost every day for lunches and it's cheap and good! The added smoke flavor makes it go from 'blah' to 'aha!'. My sons came over one afternoon to do some work and got into it and couldn't stop eating it; I just did one and gave away half!
     
  8. jimmyjoebob

    jimmyjoebob Newbie

    [​IMG][​IMG][​IMG][​IMG]
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Down here w take a ham out the can and throw it in the pot when we boil crawfish. Slice it up and have some very good sammies.
     
  10. danbury

    danbury Smoking Fanatic

    and that good crawfish dipping sauce of mayo, mustard, catchup, horse radish, tabasco or la. hot sauce, mixed all togther!!! Man.. royalty doesn't eat that good. I live in Grayslake, Illinois, but was born and raised in Cameron Parish.
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    steve the 1 I did last we. was a picnic in a bag-buck a #.slather in mustard and rubbed it-they are so Good.
     
  12. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    No rub on canned ham. Glaze every hour after the first hour with a mix of Honey, brown sugar, pinapple juice, and a pinch ground cloves until done. I like smoking with maple wood.
     
  13. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Safeway had a 5 lb. chopped ham cube (plastic wrapped) on sale for $2.85. Brought one home... unwrapped it (*nod to Dan*), cut it into 2"-3" thick slices, slathered with mustard and rubbed with a mix of brown sugar, cinnamon, cloves, nutmeg, and CBP (NO SALT!). Put em in the smoker with some yard birds, smoke temp was around 150°, hit with lots of hickory.... all I can say is MMMMMMMMMMMMMMMMMMMMMMM!!! [​IMG]

    Turned a sub par piece of ham into a realy tasty one!
     
  14. oneshot

    oneshot Master of the Pit SMF Premier Member

    Maybe I'm not so crazy....No, I am!!! That sounds like a winning combo fourthwind!!!!
    Did you just think that up or have you done a canned ham that way????

    Thanks [​IMG]
     
  15. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I have done canned hams this way [​IMG] The glaze combined with the smoke make for some tasty eats. I tried one with rub, and it was just overbearing. The ham flavor just dissapeared all together.

    I use a recipe I got off of here for full hams. It is the best double smoked ham I have ever had. Again smoked with maple. Sorry to the guy I got this from, because I forgot who it was, but he deserves a lot of credit. If I had to guess the glaze would work great on canned one's too.

    Rub:
    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


    Rub into scored ham and wrap with saran wrap. Rest 24 hours in fridge.

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


    Glaze every 30 minutes for last 1.5 hours of smoke.
     
  16. oneshot

    oneshot Master of the Pit SMF Premier Member

    Hey Fourth, I forgot to ask you what Internal temp. you took the canned ham to and if you wrapped it at all, if so, how long and when???? Thanks. [​IMG]
     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I personally haven't smoked one but I have seen it done here. But after hearing how eman does it, I just might have to buy a canned ham just to try that recipe. But I think I would eat my shoe if it was cooked with crawfish.
     
  18. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I smoke until 150 to 155, then wrapped and rested for 30 minutes for both canned and full hams. Full time for the process was about 2 to 3 hours on the canned, and 5 + or - on the full ham at 225 in my MES. Time will vary on the canned pending on the size, The one's I have done were the large tins.
     

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