Need Help with Ham

kmellecker

I have a 9lb Smithfield hardwood smoked ham that I'm putting on the grill this afternoon. I'll be cooking indirect with the plate setter and am thinking of a dome temp of 250-275. Any ideas as to how long to cook for an internal temp of 140. I'm shooting for dinner at 6:00 (about 5 hours from now). Any help or suggestions would be sorely appreciated.

Doug in Eggmonton

One piece of advice only - do this. It gets nothinhg but rave reviews, 250 for about 5 hours to 140.

Doug

Grandpas Grub

 
All you are doing is re-heating the ham. Add some more flavor wood to the lump, I like cherry.

Raise the dome to 350° and it will take +/- 4 hours. If the ham is spiral cut make sure watch the internal temp of the meat and pull even at 135°.

Tip: Get a can of frozen concentrate orange juice and some Pure Maple. Inject the ham then put the pan over the entire can of concentrate OJ - don't dilute. Best eats on earth. Neither flavor will overpower the wonderful flavor or aroma of the ham.

Here is a spiral cut:

Inject while in cryovac






Here is a ham deli sliced


GG

kmellecker

Thanks much...better get to cooking!

kmellecker

I was going to use a butter and honey glaze but I really like the injected orange juice and maple. I hope my ham looks as good as yours. Thanks for the tips.

Grandpas Grub

 
I only infected with Maple and put the entire can of orange underneath the ham. Injecting with orange might be really good. If you give it a try let us know how you like it.

The juice in the bottom of the pan on my cook made a fantastic dipping sauce with the ham.

I very seldom glaze a ham any more, the flavor of the ham is fantastic on its own.

GG

kmellecker

I couldn't find the needle to my injector, which comes with being old, so I had to go with the butter and honey baste and a can of pineapple chunks with water in my drip pan. I'll attach pineapple rings to the top for the last couple of hours. I'll let you know how it turns out, but next time I'm trying your method.

Grandpas Grub

 
That sounds great too. About 10 minutes before the end of the cook put some brown sugar or (90% BS & 10% cinnamon) on some of those pineapple slices. Don't scrimp on the juice underneath the ham either. Just a thought, a tiny bit of brown sugar in there would be nice also - not enough so the BS has much of a taste rather compliment the pineapple.

You have my mouth watering. Looking forward to hearing about your results. Don't overcook the ham.

GG

kmellecker

Never thought of brown sugar and cinnamon on the pineapple rings. Great idea. I was just going out to check the moisture level in the drip pan so I'll take some brown sugar with me.