Smoked a Ham on Sunday.....

FWRealtor · February 2016

I smoked a ham on Sunday for my grandmother's birthday party. She had requested it and I would never tell Memaw no. Ha.

Anyway, I went to the local store (HEB) and bought a precooked bone-in spiral cut ham. I took it out of the package and rinsed it off to take away any extra salt. I patted it dry let it sit out for a few minutes. I used oak and pecan wood chips that I had soaked for a few hours as my smoke source. I placed the ham flat side down directly on the grill grates and cooked it indirect at 300. I pulled it when the internal temperature was 140. I sprayed the skin down with apple juice about every 30 minutes just to keep it moist. There was a drip pan underneath the ham so the plate setter wouldn't get nasty. It took about 2 1/2 hours to cook.

It turned out phenomenal. Nothing fancy or advanced as far as the cooking process but the second round of smoke really added flavor and crisped up the skin nicely. I have done this in the past and made them into sliders but not this time. Hams are cheap and always a crowd pleaser.