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Smoking a cooked ham - need advice

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YukonRon
YukonRon Posts: 16,989
in EggHead Forum
Just bought a fully cooked ham. I would like to low and slow smoke it to 130 -140. Worried about drying it out. Anyone care to offer advice on the mechanics of getting this done on the BGEXL ( Gretchen )?
As always, thank you in advance for your insight.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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  • robnybbq
    robnybbq Posts: 1,911
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    We have done a few of them.  They come out very good.  They dont dry out. 

    Look at Egrets ham for another option on how to cook it.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Focker
    Focker Posts: 8,364
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    Inject with maple syrup/bourbon night before, right before putting on the cooker, and an hour or so before hitting 140 internal.  A paste rub or glaze would help with creating a bark over the dry outer layer.   
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Chubbs
    Chubbs Posts: 6,929
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    Is it spiral or regular?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • st¡ke
    st¡ke Posts: 276
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    they don't dry out any more than heating them in the oven does. most hams are precooked and you are reheating them anyway.

    a spiral ham will get a little dry because of the edges.  those are better heated by wrapping in foil, and hitting them at the end with some intense smoke, something flavorful like hickory bark, which gives a lot of flavor in a short time
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  • YukonRon
    YukonRon Posts: 16,989
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    225F 2 hours 20 minutes, I pulled at a strong 130F. Let sit until internal was 140F. Glaze was currant, apple, maple, vinegar with a solid spike of brown sugar. Smoked with pecan. Absolutely killer. Served with scalloped potatoes using asiago, Gruyere, and Caramelized onions carrots, and celery. Washed down with a pretty decent Chardonnay, from the killer 2013 in northern Napa. Awesome! 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • flyer_egger
    flyer_egger Posts: 128
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    I buy ham ends at the local farmers market and smoke them a second time They are great to use in a lot of cooks, ham and eggs, split pea soup,cut up in salads ect .
    NEPA, Med egg,
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  • Monaarts
    Monaarts Posts: 191
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    YukonRon said:
    225F 2 hours 20 minutes, I pulled at a strong 130F. Let sit until internal was 140F. Glaze was currant, apple, maple, vinegar with a solid spike of brown sugar. Smoked with pecan. Absolutely killer. Served with scalloped potatoes using asiago, Gruyere, and Caramelized onions carrots, and celery. Washed down with a pretty decent Chardonnay, from the killer 2013 in northern Napa. Awesome! 
    WOW!  I'm now hungry.
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  • YukonRon
    YukonRon Posts: 16,989
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    Thank you for the help. Used a pan with water under the rack on the grid raised with the plate setter. 
    Being a rookie, I spilled some glaze on the plate setter. What is protocol for cleaning that off?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Griffin
    Griffin Posts: 8,200
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    Ask @Mickey He's the king of the naked ham.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Mickey
    Mickey Posts: 19,674
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    NAKED HAM / SMOKE ONLY

    Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). 
     
     A short while ago went looking for (did not know this at the time) a naked ham / smoke only.  Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of Sugar Maple and cherry chunks. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.
    New item: just did spiral and worked out fine.  
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • YukonRon
    YukonRon Posts: 16,989
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    I am a new owner of a BGE.You have been recommended as a source for guidance on my rookie mistake while smoking a ham.
    The ham came out beautiful, but some of the glaze spilled onto the plate setter.
    My question is how do I clean that off?
    any help you may offer would be deeply appreciated. Thank you in advance.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Focker
    Focker Posts: 8,364
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    Egg a pizza.  
    You will burn off the glaze during the preheat. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Mickey
    Mickey Posts: 19,674
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    YukonRon said:
    I am a new owner of a BGE.You have been recommended as a source for guidance on my rookie mistake while smoking a ham.
    The ham came out beautiful, but some of the glaze spilled onto the plate setter.
    My question is how do I clean that off?
    any help you may offer would be deeply appreciated. Thank you in advance.
    What Focker said. Just turn it over and Fire up. 
    Note I use a pan with salt for a drip pan. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Fireman_Joe
    Fireman_Joe Posts: 298
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    Looks good YukonRon
    Gambrills,Maryland

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