Alton Brown's "City Ham" Recipe Question

[Don Cash]

I'm planning on doing the City Ham recipe from Good Eats for Easter...only I want to do it on the WSM.

http://youtu.be/2JihgZGQG1c?t=13m

The recipe says to tent the ham with foil for the first 3-4 hours, cooking at 250* until an internal of 130* is reached. Since I'm doing it on the WSM and want to add some smoke I'm not going to use foil. I'm thinking not foiling will slow down the cook, right? About how much longer do you think it will take to reach 130* if at all?

 

[timothy]

I would add some smoke for the first few hrs than foil for an hour or so than remove the foil to glaze.
Or just run without foil as you say, I don't think it will add more than a few hrs to you're plan.

Tim

 

[Bill Sutton]

I think the foil will speed cooking just as it would when foiling a butt, so cooking sans foil will likely add at least a couple of hours. I would think that enough smoke will penetrate the foil such that you could follow the tenting instruction and still get the smoke flavor you desire. I'm glad you posted this question, I'm doing a picnic ham on Sunday and it gives me something more to think about.

Good luck!!

 

[timothy]

Ok. I just watched the vid. That's a fully cooked ham Yes? You're just gonna add some smoke and warm it up. Let it sit on the counter for and hour or so and for those I use water in the pan cause I like to keep the WSM about 225, no foil needed IMO.

Edit: Chris A has a WSM specific flow Here.
Happy Easter.

Tim

 

[Boss Banks]

Smoked ham is one of my Holiday favorites! The cooking vessel does not matter. I am doing one tomorrow on a OTS at my in-laws house. I am going to do a glaze with 1 Cup brown sugar and 1/2 cup of yellow mustard. My target temp is 275. Since I am going to cook on a kettle, I am placing the ham on the charcoal grate and I will make some type of foil shield between the fire and meat. I am using a spiral cut pre-cooked ham. So, all I am doing is heating it up. I recommend going light on the smoke and cooking to an internal of 140 F. Hope this helps.

 

[Boss Banks]

I guess that I should add...the only time that I flubbed on a smoked ham is when I over smoked and/or overcooked. That's why I recommend going easy on both. Happy Easter!