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Thread: whole bone-in ham

  1. #11
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Deep South...thanks for the info...I am with Wheelz...that's on my to-do-list as well!!!

    BillyBob

  2. #12
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

    Default Where To Get Hams???

    Quote Originally Posted by Deep South View Post
    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. 

Name:	wholehams by deepsouth.jpg 
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    Deep South - I looked, but did not notice - do you use pre-cooked hams or raw? If raw, where do you purchase your hams?

  3. #13
    Join Date
    Apr 2010
    Location
    Jasper, Alabama
    Posts
    37

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    Pre-cooked Smithfield hams from Wal-Mart.

  4. #14
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

    Default

    Thanks! Can't wait to try this weekend (hopefully)

  5. #15
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

    Default

    Update:

    I've made many hams using Deep South's recipe. My friends can't get enough. This is now my "go to" method for ham. A real crowd pleaser.

    Thanks, Deep South.
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  6. #16
    Join Date
    Apr 2010
    Location
    Jasper, Alabama
    Posts
    37

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    Glad to help! I do about 30 of these a year for friends and family.

  7. #17

    Default How much wood do you use and type

    How much wood do you use and type for a precooked ham
    Quote Originally Posted by Deep South View Post
    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. 

Name:	wholehams by deepsouth.jpg 
Views:	3 
Size:	82.6 KB 
ID:	384

  8. #18
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

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    Personally I use a small handfull, like 2 or 3 ounces of wood.

    Really does not take much, and I do not want to overpower the ham.
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  9. #19
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    629

    Default

    I was exploring in the freezer and found a cryo-packed ham!!! (Hey, what do you want. It was -16 yesterday. I gotta explore INDOORS)

    Perhaps this cook this weekend....
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  10. #20
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

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    Kaching!!!

    A score is a score, in my book. I just looked and found my Investment Brisket
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

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