Can you smoke a pre-cooked ham?

cbmontgo

I already plan on smoking turkey for Christmas, but was thinking of adding a pre-cooked half ham.  It really may be more just warming it up and putting some smoke on it, but I was wondering if this would dry it out?  The butcher told me he didn't think it was a good idea to smoke a pre-cooked ham b/c it would dry out.  Thoughts?  If so, at what temp and how long if it's pre-cooked?

JustineCaseyFeldown

it won't dry out any more han heating it up in an oven would,  which is, not at all (unless you overcook it).

mickey does a 'naked ham' that is a forum go-to.

or you can heat it up however you normally would (in your oven), except do the same thing in the egg, and add smoke. 

it's already cooked, so just take it to 140. slower the better

fishlessman

about 99.9999 percent of us are cooking precooked ham, a double smoked hah is smoking a smoked cooked ham. get it out of the egg before 135 max internal

nolaegghead

What he^^^ said.  If it's spiral sliced it will benefit from some basting, dries out much quicker.

SGH

Sure you can. Several of us do it on a regular basis. Simply run your smoker real low (150-225) degrees and smoke the ham until it's around 120 degrees internal. The lower your cooking temp the longer the ham will have to take on smoke. If you go much higher than 120 degrees internal, then you run the risk of drying it out. You can even cold smoke it if you are set up to do so. 

cbmontgo

Thanks for the good advice.  If smoking in the 225-250 range, how long do you think it will take a 6 pound half ham to reach temp?

Bullhalsey

I did one on Thanksgiving.  It did not take that long and it came out perfect. I wouldn't over-smoke it.  Used one chunk of applewood.  I bet I only had it on for about 25-30 minutes.

cbmontgo

SGH said:

Sure you can. Several of us do it on a regular basis. Simply run your smoker real low (150-225) degrees and smoke the ham until it's around 120 degrees internal. The lower your cooking temp the longer the ham will have to take on smoke. If you go much higher than 120 degrees internal, then you run the risk of drying it out. You can even cold smoke it if you are set up to do so. 

Roughly for a 6 pound half ham at 225-250, how long would it take to reach 120?

SoCalTim

cbmontgo said:

SGH said:

Sure you can. Several of us do it on a regular basis. Simply run your smoker real low (150-225) degrees and smoke the ham until it's around 120 degrees internal. The lower your cooking temp the longer the ham will have to take on smoke. If you go much higher than 120 degrees internal, then you run the risk of drying it out. You can even cold smoke it if you are set up to do so. 

Roughly for a 6 pound half ham at 225-250, how long would it take to reach 120?

Check out this awesome video.
https://youtu.be/39-TWHJAr7k

Skrullb

I bought a spiral sliced ham and did a "honey smoked ham" recipe that I found. I made up a glaze and kept it brushed down while smoking. I used some sugar maple for smoke and it came out great. 

Dos_Eggys

Absolutely. Recently found two great recipes from Malcom Reed on his youtube page, How to BBQ Right. Killer hog style. Maple Glazed and Apple Apricot Glazed. Check it out, gonna try the apricot one.

Hans61

Yes 

Mickey

NAKED HAM / SMOKE ONLY

Let me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). 

 

 Several years 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: lots of Sugar Maple wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.

New item: just did spiral ham and turned out fine. 

gmac

If it's spiral sliced take it back and get an uncut one. Or not. I just hate the concept that the world needs pre-sliced meat. If you can't slice your own meat, starve. 

But as for cooking, listen to the experts above. 

Lit

I have made several recently and preferred smoking it the first hour or so then foiling the pan. I always get the Costco pre sliced ones though and it was more dry going naked the whole time. 

Focker

SoCalTim said:

cbmontgo said:

SGH said:

Sure you can. Several of us do it on a regular basis. Simply run your smoker real low (150-225) degrees and smoke the ham until it's around 120 degrees internal. The lower your cooking temp the longer the ham will have to take on smoke. If you go much higher than 120 degrees internal, then you run the risk of drying it out. You can even cold smoke it if you are set up to do so. 

Roughly for a 6 pound half ham at 225-250, how long would it take to reach 120?

Check out this awesome video.
https://youtu.be/39-TWHJAr7k

This is a fire ham, thanks for sharing.
Next one up, soon, is getting this treatment.
The crunch, crust, looks awesome.

Love egret's recipe, but seems like the majority of my injection, oozes out, even with good Z track technique.  

RRP

Focker said:

Love egret's recipe, but seems like the majority of my injection, oozes out, even with good Z track technique.  

Me too, but what is this "Z track technique"? I just brace myself while injecting knowing that I will have a large amount of counter space to clean up if I get too aggressive when pushing the injector plunger!

nolaegghead

Couple of big injections are going to spew juice everywhere.  Commercial processes use many small injection sites.

theyolksonyou

Keeping it lit is the biggest challenge