Help on Un cooked ham.

BADaQ · March 2010

Ok, I bought an uncooked smithfield ham. Turns out I shouldve bought the precooked one (with the glaze packet and thrown away the glaze) that was smaller. now that I got this ham, what should I do to start smoking this thing? How long will it take? anybody got any thoughts?
Thanks.

Mr. & Mrs Potatohead · March 2010

You can glaze if you wish, or just smoke it…That’s the way my family likes it.
Prep, glaze, inject, cook methods are numerous here of the forum, my own included…
But you asked time and temp so we’ll start there:
A fresh, bone-in ham should be taken to an internal temp. of 160 F. On the Egg at 325 F. this should take about 20 minutes per lb.
Remember that the cook times are give or take rules of thumb and that your finish temp is where you want to go.

BADaQ · March 2010

Thanks. So carry it up to 160*. Could I do egrets on this uncooked version?

Mr. & Mrs Potatohead · March 2010

I really see no reason why you couldn’t...But I have to say, I have never done his method.
Maybe somebody with experience with his method will chime.

Hungry in Lilburn · March 2010

I am cooking a smoked smithfield today as well. I am going to cook at 325 indirect with pecan and cherry wood chips. I am going to wait six hours before i even check the temp with a thermapen since i burnt up my meat probe on my ET 73. using the smoker probe to monitor the smoker temp.

BADaQ · March 2010

Awesome. post on how it goes.

BADaQ · March 2010

Thanks again.

BillHill · March 2010

may be too late at this point? I did a uncooked ham around Christmas. Soaked it in pineapple and apple juice for a day or so, cooked her indirect @ 300ish. Glazed it after with equal parts brown sugar and honey with a few tbl spoons of corn startch. Broiled it in the oven then till it got good and crusty. Turned out really yummy. Good luck!

Help on Un cooked ham.

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