Mickey's Christmas Ham

milesbrown4

HAM!  Used Mickey's no rub, all smoke recipe.  Got an 8 lb. pre-cooked ham, smoked it at 300 degrees for four hours until internal temperature 155.  Wrapped in foil and towels, placed in a cooler for three hours.  Pulled it apart to use in a white bean chili (Christmas Tradition).  More than enough as an second act for the big bird tomorrow.  Used hickory wood to smoke.  Best ham I ever ate.  I couldn't stop the little hands from the kiddos as I pulled it apart. 

RAC

Man that look's good !

Skiddymarker

excellent - Mickey says it works, it works.....

Mickey

Wow that looks good. Sure easy, just don't tell the eaters how easy.
Miles I did one yesterday before heading to Dallas for Christmas.

Village Idiot

Skiddymarker said:

excellent - Mickey says it works, it works.....

+1

Mickey

So when is the second egg due?
Told you it was fun.

timekpr1

milesb - how much hickory did you use.  Raised grate? Direct or Indirect?  What is the reason for the 3 hour tin foil and towel wrap?  I am still trying to get the smoking thing down.

milesbrown4

timekpr1: I put a good size hickory chunk (fist size) in there.  just one.  but you can put as much as you want to get the smoke going.  I soak the chunks all night then pull them out of the water about 5 min before I put them in the coals.  It was indirect, on the platesetter (legs down) & a drip pan.  I used the 3 hour tin foil and towel wrap to keep it ready until dinnertime (original schedule changed).  hope this helps.

The Cen-Tex Smoker

The good news is that you are now free of soaking chips and chunks forever more! It really does not help but especially so on your egg. There is very little oxygen in your egg so wood will not burn at any smoking temp. I soaked for years before being set straight on the matter a few years back

milesbrown4

Cen Tex Thanks!