Smoked Ham

Jeremy

Looking for some ideas for a smoked ham. I have never smoked a ham myself, but my wife wants me to do one for Easter. I have read that smoking a "pre-cooked" ham is a good way to go. Any ideas? How long does it take? Recipes? Thanks!

egret

Well, my friend, I see this is your first post! Welcome, and stay around for all the help you could ever imagine. Here is my ham recipe that I just did at the Florida Fest :

Maple-Bourbon Ham
by John Hall (egret)

Ingredients :

Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks

Preparation :

The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° F. (this should take about 5 hours).

Maple-Bourbon Paste

2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either Kosher or Sea Salt

Jeremy

Thanks! I have cooked many things on my BGE, but never a ham. Your recipe sounds amazing and it will be served to my family and friends for Easter this year.

Got a 8 lb pork shoulder growing on the grill tomorrow morning. Gonna be a long day or relaxing and cooking up some great pulled pork.

Thanks again!

"Sparky"

Welcome to the club Jeremy :woohoo: Good luck with your Easter ham Here's one that I did before Christmas.I smoked it at 250 for.....oh heck,I don't remember(but 140 is a great target temp) :pinch: It was a pre-cooked ham,and it was great :woohoo:

vidalia1

Jeremy,

try Egret's recipe/ It is delicious.... :silly:

Mr. & Mrs Potatohead

Here is what I do with a ham on the Egg:

I set the Egg up for indirect, with the plate setter legs up and a drip pan, on spacers with a liquid filling it to almost “way full”. I don't know / think that a liquid is necessary, but I do it mostly for aiding in clean up and I guess it doesn't hurt anything. The last time I used apple jack for my liquid! I’m not sure it added to the flavor (it may have) but it sure smelled good cooking, the pan cleaned up nicely and with the "jug" out on the table "in the ready"....it sipped pretty well too!

My family doesn't care for any glaze, additional flavors...Anything at all, so what I'm doing is nothing more than double smoking.

First up…A goodly amount (almost to the top of the fire ring) of lump with either maple or hickory smoke wood chunks intermixed through out. I do a layered wagon wheel sort of thing.

Get a good fire going, get the plate setter in and stabilize at a dome temp. of 250 F. (300 F. max). Once you have "good smoke" set on the ham, fat side up and let it alone, other than adding more liquid as needed (you will hear a sizzle when the pan is getting empty) to keep the pan moist.

That's it! Just let it slow roast, picking up the extra smoky flavor.

My last one was a whole ham, weighing in at about 19 – 20 lbs. My rule of thumb is about 20 to 25 minutes / lb. For sure, she’s ready to pull when temped at 140 F.

Mr. & Mrs Potatohead

Forgot to mention :ohmy: that my "rule of thumb" cooking time of 20 to 25 minutes / lb. is for a bone in ham.
If its boneless...back off by 5 minutes / lb.

JD McGee

Here's a great site if you want to try your hand at smoking a fresh ham. I'm doing this for Easter...
http://www.dizzypigbbq.com/recipesHam.html