City Ham on Weber Smokey Mountain.


 
Arun L.

Arun L.

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I wasn't the thread starter, but from the middle to the end of this thread, I had asked about cooking a ham.

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County Ham ????

I’d scrub it down and soak it overnight - changing the water several times. Thanks, I just read this ("Cold Water Method"). https://www.wikihow.com/Cook-a-Ham So I could soak it right before sleeping, then once more when I wake up. So it will be in a fresh water in the morning, until I'm...
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I had never done one before.

I ended up getting a ready to eat 1/2 ham with shank from Burger's Smokehouse.

I put it on the WSM. It had reached an internal temp of 140 degrees within 17 minutes.

I figured that was too short of a time for any of the wood that I had put on to have any effect, so I smoked it for an hour. It was also already smoked when I got it.

I liked how it came out.

https://imgur.com/a/kc40FTR
 
I forgot to mention that I could only taste the pineapple pepper glaze that first day. Any day after that, I couldn't taste it.

I didn't mind though, because I still liked the flavor for how it ended up.
 
17 minutes! Yeah no way. Good call. I cook a ham occasionally butt I have leftovers for a long time. Sometimes I run out of mustard even.
 
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