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Multiple Whole Hams


 
A

a gampher

New member
Howdy,

I'm planning on purchasing two whole ready-to-cook hams this week for Easter (lots of people). I'll be smoking them on my 18" WSM. Couple things:

1. Will they both fit?!?!
2. How long should I smoke them? I could just go by the package until optimal temp, but will the 2nd ham add a significant amount of time to the cook? I have to plan this right.
3. Should I do anything to the hams previous to the glaze?

Thanks!
 
I done a 10lb yesterday with the foiled pan w/clay at 230ish and it was done(150 internal) in 5hrs.
I think 2 of this size would fit but would be tight on the top rack.
 
Here is the recipe that I ususally use when doing a fresh ham on the WSM. This recipe calls for a lot of salt. You can likely half that amount and still be o.k. I find it too salty as it is.
 
Alright, so I'm having an issue coordinating the smoke on Sunday morning, so I'll most likely do the smoking on Saturday, then re-heat on Sunday. Since they are ready-to-cook (and not spiral), I'm guessing that this is the best option, as I don't have the 5 hours on Sunday to devote to the smoke.

What's the best method to reheat the hams?
 
How are you planning on serving - sliced?

If so, it's best, imo, to rest the hams, tented only, for 30 min or so, then slice for serving. Fan the slices on a sheetpan (or two) and allow to cool; lightly tent with Saran and finish cooling in the fridge. Wrap tightly when cold.

Reheat in the oven, drizzled with a little ham stock (you can make one form the bone), or chicken stock, either with a touch of unsalted butter added in, covered tightly with foil, in a slow or moderate oven, till just at serving temp (~ 145-150). Remove the slices to a serving platter; serve immediately.

Make soup out of one of them bones!
 
Originally posted by K Kruger:
How are you planning on serving - sliced?

If so, it's best, imo, to rest the hams, tented only, for 30 min or so, then slice for serving. Fan the slices on a sheetpan (or two) and allow to cool; lightly tent with Saran and finish cooling in the fridge. Wrap tightly when cold.

Reheat in the oven, drizzled with a little ham stock (you can make one form the bone), or chicken stock, either with a touch of unsalted butter added in, covered tightly with foil, in a slow or moderate oven, till just at serving temp (~ 145-150). Remove the slices to a serving platter; serve immediately.

Make soup out of one of them bones!
Click to expand...

You're the best! Thanks!
 
Lookin' good, Glenn!

Well, lunch has been downgraded to only one ham, so that helps out a little. We'll see how it goes.

Kevin - What method do you use to make ham stock?
 
I chuck the bone with any clinging meat still on it into a large pot, cover with water, add aromatics (onion, celery, parsley sprigs, a piece of thyme, some peppercorns), and simmer for a hour or two. Next, I strain it and return it to the pot to reduce, if necessary, to concentrate the flavors a bit.
 
OK, things have changed (again! argh!).

Looks like I'm stuck with one Hillshire farms 18lb fully cooked whole bone-in smoked ham.

Will using the WSM "oversmoke" the ham? Should I just ease it up to 120-130 degrees internal @ 225-250? What wood should I use, hickory? Apple?

TIA.
 
Bummer.

Apple. And just a little. No oversmoking if you don't use too much wood.

Yes, ease it up to 120, no higher. Serve promptly.
 
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