Smoking a pre-cooked ham

Unknown · June 2002

I'm thinking about buying a pre-cooked ham and then smoking it up to serving temp with some mild wood chips.[p]Has anybody done this? [p]I guess that the internal temp is a moot point if its pre-cooked.[p]And what would be the best wood to use?[p]Thanks!

KennyG · June 2002

Skwerl X,[p]I've done this on many occasions and have had great results with pre-cooked hams from Sam's Club (they have the word "ridge" as part of the brand name). They come with a package of glaze mix to make up fresh and apply during the last half hour of cooking.[p]I follow the directions on the label for oven reheating which is 325* for about 10-15 minutes per pound. [p]These are every bit as good or better than "Honey Baked" and about $2/lb.[p]K~G

KennyG · June 2002

Whoops, forgot to mention to shoot for an internal temp of 140* and to use apple chips (these are already hickory smoked.[p]K

3 Balut's · June 2002

Skwerl X, concur with kenny G. Have done them numerous times myself. Have done spiral sliced Smithfields and MASH hams (MASH are very good non piral sliced). Cook at 300 to 325 dome and get the internal up to 140. I have never used the enclosed glaze packet had the wife mix something up of her on. Glazed it last 30 min or so. If you put the glaze on two soon with the spiral slice or non sliced ham the edges get a bit crusty when the sugar carmelizes.
In fact I'm doing one for a Hail and Farewell this Saturday evening.
Hope your ham comes out great.[p]V/R
Jeff

Unknown · June 2002

Thanks for the help! I'm gonna do a ham Saturday and a pork loin Sunday.[p]Pigs of the world watch out![p]

Wardster · June 2002

VaNole,
What kind of chips would you use to smoke it?

3 Balut's · June 2002

Wardster,have used Hickory and Maple. Both woods worked out fine. Did one of each about 3 weeks ago for a retirement home and the residents left nothing but bone. Hope that helps.[p]V/R
Jeff

JimW · June 2002

Skwerl X,
The way I do mine is at 325 degrees to an internal of about 125 or 130. I set it over a drip pan with apple juice or cider. Apple or maple chips both work well. Glaze in the last 30 minutes if you wish. I also put pineapple slices and marischino cherries on when I glaze it (use toothpicks to hold everything on). I avoid spiral cut hams like the plague. No matter how you tie them up, the slices still tend to flop apart and dry out.
JimW

fiver29 · June 2002

Skwerl X,[p]I looked for Dave's Double Smoked Ham and it wasn't in the recipe section. Maybe ChefRD or someone could post this recipe as its a good one.

Smoking a pre-cooked ham

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