Smoked Ham - Help Needed!

Tanya

I have a 9 Lb. Shank Portion "Cooks" brand Ham I pulled out of the freezer. I normally cook in oven for around 3-4 hours and slice. I'm dying to try on the Egg for the flavor and would like to smoke tomorrow. I get off at noon. I want to do it like a honey baked ham (sliced) not falling apart slow cooked but still want the smoke flavor. Or maybe I need to try a new technique. Can anyone give me cooking times, temps, technigues, rubs, or marinades? Any help appreciated! I'm still eggsperimenting! Thanks!

Tanya

P.S. I only have Hickory and Mesquite wood chunks and no quick access to other flavored chips. Would either be good with ham. When I get to the "city" I will stock up on some of your recommended rubs, chips, sauces, etc., but for now will have to use what's on hand. Thanks!

BobinFla

Tanya,[p]Cook it pretty much like you would in your oven. Think of your Egg as an outdoor oven with better control than the indoor oven. Remember, the indoor oven is on or off so there are greater temperature swings. In your ceramic, the fire is burning constantly, controlled by the amount of air you allow in for combustion.[p]I'd use oak or hickory for your first trial cook. Do everything else basically as you would in the oven.[p]BOB

Tanya

BobinFla, Thanks! I was kind of thinking that way! Any suggestions for flavoring or what to baste with? I've tried several in the oven but would like any ideas.

BobinFla

Tanya,
Basics...salt and pepper. Maybe some sugar to make a crust.
I'm putting a brisket in very soon, if you have any of the Dizzy Pig rubs, I'd try one of them. (I'm using the coarse grind Dizzy Dust)[p]I don't generally use sauces or bastes, just dry rubs.
I feel that with your ceramic cooker (it holds in moisture) opening the lid lets out some moisture and adds some time to the cooking.
YMMV[p]BOB

Sippi

Tanya,
Check your email.
George Weaver