Ham - smoking advice


 
Anne M.

Anne M.

TVWBB Pro
I got this small ham, it's cured (mini gammon ham).
Generally, I boil them and eat, but now I'm thinking of putting one on the wsm.
It got enough fat, so shouldn't get dry. I hope.
Anyone tried this before and/or has any advice?

This type of ham is only available here around christmas, so generally, I buy a number of them and freeze to eat later in the year (goes very well with sauerkraut)
 
I think it's worth a try. Does boiling remove some of the salt cure? If smoking would it need to soak to remove some salt too?
 
Boil? I am not an expert. There should be no problem with smoking or heating. What temp?
Sous vide? Then smoke and or crisp
 
Thanks for the quick responses.
I don't want to boil it first, but I do think I',ll soak it in water for a bit.
It is not very salty.

I'm thinking of WSM, but without water pan (water pan is actually in use by the dogs).
Our charcoal is mopane and already gives a lot of flavour. I may add a little fruit wood (masau).
Temperature below 150 oC and above 120 :)
Drip pan with onions and potatoes underneath
 
Depending on the size, you can put it right on the top grate for an hour or so and then in a pan. You can glaze at this point (maybe dijon, brown sugar, honey and OJ mixture). We do spiral cooked hams in this method and they turn out pretty good. They’re cooked/cured already so I’m just heating them up. Charring a little ham fat doesn’t hurt either😀.
You may find some double smoked ham videos on youtube.
 
Anne M. said:
Thanks for the quick responses.
I don't want to boil it first, but I do think I',ll soak it in water for a bit.
It is not very salty.

I'm thinking of WSM, but without water pan (water pan is actually in use by the dogs).
Our charcoal is mopane and already gives a lot of flavour. I may add a little fruit wood (masau).
Temperature below 150 oC and above 120 :)
Drip pan with onions and potatoes underneath
Click to expand...
That's a great plan. Remember that you're heating, not cooking, the ham so pull it off the smoker when the internal temp hits 135F
 
I'm planning on letting it go higher than 135 F internal. I was thinking more of 160+ F
These things are cured but not cooked!
I won't be glazing it. Not a fan.

It's only small, so shouldn't take too long. I can always ramp up the heat if I don't like the way the fat renders/crisps ;)

It got one of those net things around it. Feels plasticcy. I would leave it if it was cotton, but will remove this.
I may replace with butcher's twine if I feel up to it :)
 
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Yes, remove the nasty net, truss if you wish, bone in? I think I might rinse it or even let it soak a bit.165 might be a little high, I might go145. But, it’s your ham/gammon. Many in the US have no reference for Gammon, I have a UK connection and have been schooled a bit on that score.
Anne, please post a picture if you can, before and after when/if possible, please?
 
It's defrosting...
Right now just in a cooler box. I'll move it to a waterbad a bit closer to the time, but with enough time to air dry it a bit before it goes on the wsm.
It's boneless
Pics to follow once I got a bit more sun. I run fully on solar and it's a real grey day so have turned off everything that can be turned off, including my starlink
 
Sorry, I overlooked that point. Here in the US, we used to have partially cooked "ready to cook" hams like the one in this article. Not sure I remember seeing cured, uncooked hams like you've got. But this one is close.

www.virtualweberbullet.com

Whole Ham - Mustard & Whiskey Glazed - The Virtual Weber Bullet

Smoking a whole, partially cooked ham with a mustard and whiskey glaze on the Weber Smokey Mountain Cooker. It's ham-tastic!
www.virtualweberbullet.com www.virtualweberbullet.com
 
Thanks :)
Looks like I'm on the right track.
It's only a small one (750 gr), so nice to try.
I'll keep taking pictures.

I got no problem with getting the WSM high in temps when needed, and it ain't freezing here
 
That is a rather small ham. For us Colonials, that's less than 2 lbs.

Personally, I'm not a big fan of glazed ham either. I'd smoke it rather low, 225-250 F. I think your target temperature is a good idea for cured but uncooked. Given how small it is, I'd expect to be a rather short cook.
 
Chris Allingham said:
Sorry, I overlooked that point. Here in the US, we used to have partially cooked "ready to cook" hams like the one in this article. Not sure I remember seeing cured, uncooked hams like you've got. But this one is close.

www.virtualweberbullet.com

Whole Ham - Mustard & Whiskey Glazed - The Virtual Weber Bullet

Smoking a whole, partially cooked ham with a mustard and whiskey glaze on the Weber Smokey Mountain Cooker. It's ham-tastic!
www.virtualweberbullet.com www.virtualweberbullet.com
Click to expand...
I missed that too. I thought it was like a spiral ham on the bone.
 
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