Smoked Bone-In Ham

[uncle eddie]

We had some company over Saturday evening and had a busy day planned so I decided the meat had to be something simple and easy, so I popped a ham into the smoker (MES40). I used my AMNPS/apple for smoke. This was the first time I had used apple for smoke with ham and it was quite good.

When thinking of difficulty when smoking meats, I don't think there is anything much easier than smoking a ham. Depending on the ham it is usually about 35 minutes per pound (+/-) when smoking at 225F. I pulled it at 140F (38 minutes per pound).

I do trim off the skin and thick fat and just put it in the smoker as is.

I do trim off about 1/8 to 1/4-inch of the "face" of the ham to remove the dry meat...but just under this is moist, juicy, delicious smoked ham.

 

[Bearcarver]

Looks Great, Eddie!!!
Like.
Check below on how to use that Fat in an MES 40, and let it baste itself while you're smoking it:

Double Smoked Ham

Bear

 

[chopsaw]

Nice Ham ! Those are so good .

 

[uncle eddie]

Looks Great, Eddie!!!
Like.
Check below on how to use that Fat in an MES 40, and let it baste itself while you're smoking it:

Double Smoked Ham

Bear

Thanks Bear.

I remember that post from way back when I was searching this forum about smoking a ham for the first time! I usually do it that way but due to my afternoon schedule...no joy.

 

[SecondHandSmoker]

do trim off about 1/8 to 1/4-inch of the "face" of the ham to remove the dry meat...

I actually like that part...sort of like ham jerky.

BTW, nice looking ham.

 

[uncle eddie]

Nice Ham ! Those are so good .

I actually like that part...sort of like ham jerky.

BTW, nice looking ham.

Thanks guys!

 

[Brokenhandle]

Ham turned out great! Hard to beat a good smoked ham

Ryan

 

[Steve H]

Looks great! I love double smoked ham.

 

[uncle eddie]

Ham turned out great! Hard to beat a good smoked ham

Ryan

Looks great! I love double smoked ham.

Thanks guys...

I actually think it tastes even better the next day with the smoke flavor mellowing its way through all the slices.

 

[Steve H]

Thanks guys...

I actually think it tastes even better the next day with the smoke flavor mellowing its way through all the slices.

I agree. Try Bears method. It works fantastic.

 

[MJB05615]

Looks great Eddie! I love it the next day as well. Seems like a stronger flavor after sitting overnight.

Mike