First time smoking a ham

[KrisDecker]

Hi everyone!

So, I bought a half hog from a farmer, and cooked a half ham for christmas. First time doing so (I have an 18" WSM)

I was following (for the most part) this recipe:
Maple Glazed Ham on Weber Site

The recipe says an 8-10lb ham should be approx 6 hours at 250. I had my smoker going pretty good (254) for the first two hours. I applied the glaze and then had a little bit of a tough time for the next two hours (it bounced 245-260). I applies the glaze again.

After that first 4 hours, it became a battle to keep the temp above 240 (tended to go from 225-239). It also started misting out--not sure if that had an impact.

At 6 hours, the probe I had in the ham registered only 157 IT. I had planned on going to 165 IT. I checked the coals, and it seemed that I had got as much as I could expect out of the first full load of kingsford briquettes (there was only a handful left). So I lit another chimney full, and when that was ready, I put about 20 unlit briquettes in and (using the door as a chute) dumped the half-full chimney in as well.

It still was a battle to keep the temp at 250. After a total of 8 hours the internal probe made it to 160. So, I took the lid off, and tested in a couple of places on the ham-- lowest reading was 142!!. I turned the ham around (now I was suspicious of a hot spot on the smoker) and put the lid back on. Kept the temp in the 243-252 range.

In the end, I pulled the ham after a total of a little over 9 hours on the smoker. I let it rest a half hour, wrapped in foil, in my oven (which was off).

When I carved it, a good portion was dry. The area with the lower temp was just BARELY done.

Wondering what I should do differently next time. Someone suggested that I should smoke a fresh ham for only two hours uncovered, then wrap in foil with apple juice and smoke it for 6 like that.

I started out with the donut method (lit coals in the center of a ring of unlit coals) but it only lasted around 6 hours... maybe I didnt have enough coals packed in there?

I had, for the most part, one vent closed on bottom. One open half way, one open approx 1/4. Top all the way open. Sand in the water bowl and a drip pan with apple juice in it under the ham, on the bottom rack.

Any tips would be appreciated! The WSM is waaaaay better at holding temp then my old COS. But I feel like I had better results with the COS (likely beginner's luck--only used that 4 times and those were the first things I ever smoked!). I feel like I must be doing something wrong with my configuration... Maybe I should just use water in the water bowl, for example...

Some pics:

 

[V_Rocco]

That looks like an awesome ham. With BBQ you can't rush it. It's not done until it's done.

I always use water, but I've only been at this a little more than ten years, so what do I know?

 

[Dustin Dorsey]

You might try curing the ham next time if you didn't. Definitely use the minion method for that long of a smoke. I'd just fill the ring and throw about 12 to 15 lit on top. You probably didn't have enough unlit in other words.

 

[KrisDecker]

I like the concept of fresh ham. Doesn't curing your own ham add chemicals? What would be different between curing my fresh ham versus buying one already cited?

Regarding minion: I used a 3/4 full chimney of lit with a full bed of unlit... I had too many lit to start? Interesting. Will have to expirament

Thanks for the comments!

 

[Dustin Dorsey]

I like the concept of fresh ham. Doesn't curing your own ham add chemicals? What would be different between curing my fresh ham versus buying one already cited?

Regarding minion: I used a 3/4 full chimney of lit with a full bed of unlit... I had too many lit to start? Interesting. Will have to expirament

Thanks for the comments!

Curing a ham adds sodium nitrite, so yes. It's still better than store bought because they use a much more complicated cocktail of stuff to cure meats now. Fresh ham is fine if you don't wanna do that, it was just a suggestion. I must have misunderstood you regarding your method. I thought you ran out of charcoal and that's why you lost temp.

 

[Enrico Brandizzi]

Looks delicious! Complimenti.

 

[Len Dennis]

Kris, if you don't brine it or cure it, all you end up with is a smoked pork roast that will be somewhat like a "ham" (because of the smoking).

As Dustin suggests, brining (no cure) wll impart the "hammy" taste you were wanting. Curing it will impart that overall pink colour. There is no need to use cure but you should brine it. I know the first time I brined a turkey, my first impression was "tastes hammy". No cure was used with the turkey as no one wants to eat "pink" turkey.

 

[KrisDecker]

I liked the overall flavor of the ham... What bothered me was one side was dried out, the other was barely done. I do believe that I lost temp due to two reasons: (1) started misting/raining and temp dropped a little outside and (2) I ran low on coals.

Thanks for the comments (and compliments!).

 

[Timothy F. Lewis]

Indeed, "Ham" means cured. But, a fine smoked "fresh ham" is a delight like no other! My Dad, loved getting a pig leg and doing all kinds of different techniques. He was too busy to ever have time to have spent it on a "home smoking" after they moved to Georgia, he was on the road until just months before he died and never replaced the Weber he left with me.