Cooking a uncooked smoked ham

Buckeye Bill

I have an 18# ham that is smoked but uncooked. It was frozen, but is currently thawing in my refrigerator. I have owned my large egg for about a month and am getting better (fatter), but need some advise from those with more experience.[p]I want to cook the ham on Sunday. I know I can slow cook it, but my preference is to try to cook it for lunch (noon), and I really don’t want to stay up all night! Does anyone have any suggestions/experience on temp and time? [p]Any counsel would be appreciated.[p]Bill

JJ

Buckeye Bill,Do whatever you want to flavor it, ie: cloves pineapple, etc. [p]Cooking the raw ham would be at 350* for 25 min per pd to an internal temp of 160*. An 18# ham would take appx 7.5 hrs

Trout Bum

Buckeye Bill,
I would think if it's smoked that it's allready cooked and all you have to do is warm it up. If that's the case 130-140 internal would do it. I'd heat at about 375-400 indirect.
B D

Buckeye Bill

Big Daddy,[p]The ham was smoked for about 24 hours in a smoke house with a temperature between 100 and 120 degrees. Hickory was used to smoke the ham, but it is an uncooked smoked ham. I have done several in the oven, but want to do one on the BGE.[p]I appreciate your input.[p]Bill

ChefRD

Buckeye Bill, cooking that big of a hunk of ham will take some time no matter what you do .
I would guess 7~9 hours at around 350 indirect. For a good recipe I recommend you look at the submitted recipes, for Dave's Double Smoked Ham. I posted it to the recipe board, but it was his recipe and I thought all should be able to enjoy it.
It works great on any ham, but if you're in a hurry then crank up the heat a little to shorten the time.
HTH
ChefRD

RRP

To ChefRD and others so interested. Dave (aka Dr Chicken) doesn't roost here anymore, nor even lurk, but if you care to chat with him or ask any questions about his double smoked ham recipe or many other recipes or draw upon his years of cooking, grilling, and baking experience (that's pronounced "wisdom") give him a holler at
Dave Spence <daspence@cgtelco.net>
He's a knowledgeable cuss and since he works a swing shift you might not catch him at night, but I'll assure you he will answer...probably when the rest of us are sleeping he'll be out putting Humpty through his paces. [p]

RRP

For some reason the email address didn't attach..anyway it is: daspence@cgtelco.net

ChefRD

RRP, Thanks ron for the info, I kinda wondered what happened to him, cause he was a good contributor, but sorta just left. Now I know and thanks for posting it.
later,
ChefRD

Unknown

Buckeye Bill, I assume this is a cured ham, therefore it is techinally done and ready to eat. [p]

Buckeye Bill

Mack,
In fact the ham is uncooked, only smoked. I help with a small smoke house a couple weeks a year and this ham was smoked for 24 hours with hickory smoke at about 120 degrees. The ham is not cooked, but is cured and smoked. I have cooked them before in my oven, but never in the BGE. I am looking for time and temp recommendations.[p]I have received Dr. Chicken's recipe, but think that given my time constraints, that I will use it on the next one. I think I will smoke (heavily) with hickory at about 350, hoping it will be done in about 6 hours. The ham goes on at 06:00 in the morning (unless the alarm doesn't work). My in-laws are leaving right after lunch, hopefully at noon. [p]I appreciate any input and advise. I have had me BGE (large) since 9-11-01 (a date I will always remember) and only enjoy in more and more. Everyone says the BGE is forgiving, but I would rather hear that it is non-fattening. [p]Thanks for your response.[p]Bill

Unknown

Buckeye Bill,
You can consider simmering the ham the day/night before the cook, for the requisite hours (@15 - 20 minutes lbs.), cooling and storing in the fridge till the cook day. On cook day peel the skin leaving a thin layer of fat, diamond score and stud w/ whole cloves and roast/smoke to desired temperature, applying yr. favorite glaze the last half hour or so. -Should cut your time in the egg considerably.[p]Let us know how it turns out.[p]Oh forgot...simmer in large pot, on stove top, covered w/ water - I'd include a couple cups of apple cider/juice, cup of brown sugar and 1/2 to cup of cider vinegar w/ the simmer water.

Citizen Q

NYFerg,
Whoa now, hold on there! Check out this disclaimer that I found:
"BGE, its affiliates, sponsors, outlets, owners and their next-door-neighbors as well as the Bar-B-Que Community as a whole, entirely disavow any practices that include the boiling in water of any meats, whether bovine, porcine, ovine or equine as well as poultry. The practice of doing so shall henceforth be referred to not as Bar-B-Que'd meats, but as 'boiled meats'."[p]Sorry

Unknown

Citizen Q,
Touche! Point taken.