Canned Ham

ChefBrian

Having seen the Smoked Bologna here I decided to try a canned ham in similar fashion. Not too big on Bologna but I like ham. First time ever buying a canned ham I was pleasantly suprised that it was a real ham and not just pressed meat.
I used lump and Hickory. Made my usual pork rub minus the salt as they inject more than enough for my taste already. Smoked indirect at 215-225 for 6 hours. Came out great.

cpadar

Very nice! I might have to give that a try.

TomM24

My wifes grandmother always made canned hams. I like your way better.

Susan Egglaine

Nice job!!!
Are you going to use for sandwiches or anythitng else?

Unknown

Aren't canned hams pre cooked? If so then why would you need to cook one for 6 hours.

Just a thought. :ohmy:

ChefBrian

I did not really "cook It". I reheated it at a low temp (probably less than 200 degrees at grate temp) with smoke.

Car Wash Mike

Brian, we used to do the same thing at the store. Not with canned ham but with those 5lb. boneless ones. You get a nice smoke flavor and ring.
I haven't cooked one for a long time. Looks good and thanks for the reminder.

Mike

Old Salt

Growing up my mom used to get canned hams and boiled them because they were too salty. They were delicious though. After I got married she would pack a canned ham in her suitcase and fly from NY to visit us. When she got settled out would come the ham and boiled for dinner. My wife liked it so it became one of our staples. Now I cook it on the ancient egg whenever we could find them.

Ross in Ventura

Brian,
Great looking cook, I bet it tasted real good.
Ross

Slotmercenary

looks good,
i love doing the Ducane canned hams as they are solid and not chunked.
i like to do mine until warmed thru then put in a disposable pan and cover with a pineapple, mustard, brown sugar and ground clove glaze and let go for another half hour or so.
it will have you trying to lick your elbows!!