Ham ?

[RandyP]

I am planning on smoking a ham this weekend and have read all of the "how to's" in the coooking topics section. Can you guys please share some of your smokes and what I need to look out for?

I am planning on using hickory for this smoke. I would love to hear you guys opinions on high heat versus low heat and that sort of thing.

I hickory smoked a turkey last weekend with great results.

Thanks again Larry!

 

[Mike Stevenson]

If it's a precooked ham cook it to an internal temp of 140F. Any more and you will dry it out.

 

[Bill_W]

As much as I smoke, I must admit that the last ham I did was braised. I pulled the recipe from a Julia Child book. It was the best ham I've ever cooked. I may never smoke another ham. It's "The Way To Cook", page 230, master recipe Braised Whole Ham. She knew how to do it.
Check it out. It's worth the trouble if you want to eat ham.

 

[Larry Wolfe]

Randy, what kind of ham are you cooking? Fresh, cured, ready cook??

Here's a Ready Cook Ham with a Rum Butter Glaze I did for Thanksgiving. Read through the post and it has the glaze recipe and how I cooked it.

 

[RandyP]

Larry, I only have one question how much wood did you use for this ham?

It looks beyond delicous. I can't thank you enough for the help you have given me on my last smoke. The turkey that I did last week came out great! And I'm sure the ham will as well.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RandyP:
Larry, I only have one question how much wood did you use for this ham?

It looks beyond delicous. I can't thank you enough for the help you have given me on my last smoke. The turkey that I did last week came out great! And I'm sure the ham will as well. </div></BLOCKQUOTE>

Two small apple chunks.