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Wanting to smoke a whole ham

okesmokie
okesmokie Posts: 150
edited November -0001 in EggHead Forum
Wanting to smoke a whole ham and would like to know how high can the temperature be and still not fall apart? [I like it tender and not chewy]
Thanks for the help

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Comments

  • TRex
    TRex Posts: 2,714
    okesmokie,[p]Is it precooked?
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  • okesmokie
    okesmokie Posts: 150
    TRex,
    no it is just a cured ham whole bone-ham with water added. i know 200 for pulled pork and 190 for brisket and would like to cook a whole 12-18 lbs so it is extrea tender
    thanks for the reply
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  • stike
    stike Posts: 15,597
    okesmokie,
    most store-bought hams are cured and cooked, and you essentially re-heat to 140 or so.[p]i think taking it to 200 at high temps would give you a dry hard ball with a bone in it.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 34,589
    okesmokie,
    i made pulled ham once , came out real salty, but was still moist. i foiled and added liquid sometime between 150 and 170, dont remember it was a long time ago. i think you will need to foil it, and my best guess would be 180 ish for sliceable. it did seem to concentrate the salts, i couldnt eat it like that, but it made great pea soup. chet that used to post here, greendriver in the grey room, used to make ham like what your talking, maybe put a post over there or email him directly
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • katman
    katman Posts: 331
    okesmokie,
    It probably is a "fully cooked" ham. If so, Stike nailed it. You can warm it and get a little extra smoke flavor, but you're not going to get it to fall apart like you would with a low and slow butt.

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  • tomo
    tomo Posts: 78
    okesmokie,
    I have not tried this recipe, but I copied it off cookshack.com. Looks good to me. I was in the same frame of mind as you are....tom
    [ul][li]pit-smoked ham[/ul]
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  • stike
    stike Posts: 15,597
    katman,
    though he could heat it up lo, at 250 or so, but only to 135-140. i just wouldn't do what it sounded like he was asking, taking it to 180-200 (AND using a higher dome temp).
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 34,589
    okesmokie,
    bunch of stuff on ham
    [ul][li]ham[/ul]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • TRex
    TRex Posts: 2,714
    okesmokie,[p]My guess is that yours is still precooked. If so, you can smoke it indirect with drip pan between 250 and 350 dome until it hits about 140 internal. We did one for Thanksgiving at 325 for about 18 minutes per pound. Coated with turbinado sugar and poured coke over it during the cook. I've also seen others include mustard in the coating, and some have injected pancake syrup with good results.[p]Good luck,[p]TRex
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  • okesmokie
    okesmokie Posts: 150
    TRex,thanks a lot

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  • okesmokie
    okesmokie Posts: 150
    tomo,thanks looks some good receipes.
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  • J.West
    J.West Posts: 6
    TRex,[p] Have you ever smoked a fresh raw ham? I was thinking of smoking one from scratch, since I have both days off for Christmas.

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  • icemncmth
    icemncmth Posts: 1,165
    94702463-L.jpg
    <p />okesmokie,[p]It is probably a pre-cooked ham....You can do it at 250 till the internal temp is 135 or so...Then wrap it and stick it in a cooler for a little while.[p]Oh when I do it I use a lot of wood for a lot of smoke taste...
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  • irishrog
    irishrog Posts: 375
    okesmokie,
    if you are cooking a raw ham I think you have to boil it first for 2/3 hours. If you dont the salt content in the meat will concentrate and the end product will become a bit dry and very salty.
    I boil my hams, then skin them and skore the fat in a diamond pattern. I bruch on a mixture of muscavado sugar, dry mustard powder, ground cinnamon, all dissolved in some cke, until it forms a sticky paste. I then stud the fat with whole cloves, and smoke for 2 hours using apple wood, or plum wood. You can ramp up the temperature to finish off the process if you wish.
    The main principle is boil the ham first to take away the salty flavour, and then use your imagination.
    Seasons greetings to all from Ireland.
    Roger
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  • TRex
    TRex Posts: 2,714
    J.West,[p]Never done that, but I'm sure someone on this board has - start a new post entitled "smoking a fresh raw ham" and I'm sure you'll get some good advice.[p]TRex
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