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Thread: whole bone-in ham

  1. #1
    Join Date
    Feb 2010
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    Kwajalein, Marshall Islands
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    Default whole bone-in ham

    Has anyone tried smoking a cooked, bone in whole ham? looking for a time/lb and temp.

  2. #2
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    Aug 2009
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    Arkansas
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    Raw ham or a store-bought, already cured ham? Big difference!
    Wheelz -- Life, Liberty & the pursuit of good Q!

  3. #3
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    Default

    pre-cooked already cured.

  4. #4
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    Nov 2010
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    Midwest
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    Default

    I would suggest a pre-cooked ham be smoked using the cold smoke technique to avoid leaving it dry. Treat it as you would smoked cheese, keep temp low (no higher than 200) and use a cold smoking plate. As I have not done a pre-smoked meat product I would have to guess on the minutes per pound but would try no more than 30 minutes per pound and use a BIT more wood than normal. (lots of smoke, minimal heat and time for a product that's already cooked) This is just a guess on my part, but I know I would not want to subject a pre-cooked ham to too much heat and risk leaving it dry.
    If you don't have a cold smoking plate try using one of the recipe's for smoked fish, which also requires minimal temperatures to do an excellent job of smoking. Don't be afraid to experiment and let us know how it turned out! Remember with a pre-cooked item you are looking for exposure to the smoke, not exposure to the heat so anything that maximizes one and minimizes the other should work for you. Don't overdo the smoke though or it will have a bitter outter layer! I've learned that with the Smokin Tex you just don't need a heck of a lot of wood!
    Last edited by Ken; 11-24-2010 at 10:55 AM. Reason: additional info

  5. #5
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    Apr 2010
    Location
    Jasper, Alabama
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    1/2 shank hams (bone in) Smoked over Hickory @ 225. 3 hours in the smoke then onto a pan covered in foil to finish. I typically take them beyond 160 but it is not necessary.

    Click image for larger version. 

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  6. #6
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    Apr 2010
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    Jasper, Alabama
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    Those were 10-12 lb. hams and total cook time was 5 hours.

  7. #7
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    Feb 2010
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    Default

    Thanks for the info.

  8. #8
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    Feb 2010
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    Smile

    Thanks for the info and pics.

  9. #9
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    Aug 2009
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    Arkansas
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    Deep-South,

    How did you like the flavor? Was the smoke too heavy or just about right? Anything you would do differently or change next time? A "twice smoked ham" is on my to-do-list in the very near future.

    Thanks for the pics!
    Wheelz -- Life, Liberty & the pursuit of good Q!

  10. #10
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    Apr 2010
    Location
    Jasper, Alabama
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    Flavor was lip smacking good. Hickory is a little heavier on the smoke but on a large cut like this I think it's perfect. I did about 20 of these for friends and family over the holidays and I wouldn't change a thing.

    There are a few things I learned:

    -Use an exacto or new box blade to score the thick skin.
    -Rub with brown sugar and a little smoked paprika.
    -3 hours on the rack @ 220.
    -drop in a foil pan and pour over apple pie filling and a little pineapple juice-cover in foil.
    -two more hours @ 220.

    As I said before, I take them past 160 internal with this method but I've never had one turn out dry.

    Click image for larger version. 

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