Pointers on smoking a cooked ham......

TideJoe

I get a cooked ham for Christmas every year and instead of re-warming it in the oven, I'm thinking of smoking it. How long per lb and what dome temp do you think? Thanks.

Unknown

TideJoe,
This was posted in the Klose website and I have not tried it.
It sounds good. Heat your ham at 350, indirect and go from there. Good luck!
Top Secret Recipes
version of
HoneyBaked® Ham Glaze
by Todd Wilbur
TSR has discovered that the tender hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. One at a time, each ham is then coated with granulated sugar that has been mixed with spices - a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the sugar-coating is added, and the blowtorch is fired up until the glaze is just right. It is this careful process that turns the same size ham that costs 10 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during this holiday season. For this clone recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that's pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. If you don't have one, you can find a small one in hardware stores for around 15 bucks. We'll leave this recipe up for 2 weeks to get you through Christmas. Happy Holidays!!
1 fully-cooked shank half ham, bone-in
(pre-sliced is best)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
dash ground ginger
dash ground allspice
1. First you must slice your ham. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mixture onto the wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.
5. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but won't burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture). Serve the ham cold or re-heated, just like the real thing.[p]From: http://www.topsecretrecipes.com[p]Makes 1 holiday ham.[p]

SouthOfI10

TideJoe,
Search the archives or recipes for "Double Smoked Ham". It is really good. I did one for Thanksgiving, and the family just raved..

Texas Geezer

TideJoe, I apologize for being a little late on getting my 2-cents in here, but for something different, and really, really good, I've had success with the twice-smoked maple bourbon ham described in Smoke and Spice. I cook mine indirect at 250-275 dome, and pull when internal temps are about 160 (my last one - a 9.5 pounder - took right at 10.5 hours). Yummy! My daughter who states that she ordinarily doesn't like ham, delares this recipe to produce the best ham she's ever tasted.