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Does anyone know how to do a ham?

zogobyzogoby Posts: 1
edited November 2011 in Root
What do I do with an 8lb pre-cooked/smoked ham?  I wasn't able to find any raw.  Can I follow the burbon receipe but change time and temp?  to what?


  • egretegret Posts: 4,110
    Here's how I do mine. As far as the temp. is concerned I've cooked them anywhere from 250* to 350* and they come out fine. It'll still take close to 3 hours at the higher temp. I have two 8+ # butts in the refrigerator right now for tomorrow's cook.


    Maple-Bourbon Paste (recipe follows)

    10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section) 

    1/2-1 cup Maple Syrup

    Cherry and Apple Chunks


    The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).

    Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).

    Stabilize egg at 250℉ with plate setter (legs up) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours). 

    Maple-Bourbon Paste:

    2 Tbls. pure Maple Syrup

    2 Tbls. freshly ground Black Pepper

    2 Tbls. Dijon or Honey-Dijon Mustard

    1 Tbls. Bourbon

    1 Tbls. Vegetable Oil

    1 Tbls. Paprika

    1 Tbls. Onion Powder 

    2 tsp. coarse Salt, either Kosher or Sea Salt

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