smoke flavor in Costco ham?


 
T

Tom Ivan

New member
Anyone ever put one of these hams on the smoker to put some woodsmoke flavor into it?
Since it's already "cooked", do you bring it up to a specific temperature (as measured by insta read thermometer)?
My wife's complaint has been that the added smoke flavor is good, but that it dries the ham out too much
I usually put the ham & some Evergood hot link sausages on the top rack for about an hour before the turkey comes off the bottom rack, but maybe I should try to get more "scientific"
Your thoughts?
Wishing everyone a great Thanksgiving in advance
Thanks,
Tom
 
Tom.
I double smoke "Ready to eat" hams a lot. That's the only time I use water in the pan to maintain 225 or so.
You're just heating it up slowly, not really cooking it so 120 with a thermapen is what I read to take it till.
I use Maple and a bit of Hickory for smokewood, but Apple works also.:wsm:
Happy Thanksgiving.
Edit to add: Let it sit on the counter for a few hours before putting on the WSM. That will help take the chill off.
Tim
 
Last edited:
My go to ham recipe. A can of pineapple rings and place them on the ham with toothpicks, stud the ham with whole cloves, with as many that will fit. take the pineapple juice from the can of pineapple and mix it with half a can of either 7 UP or ginger ale about 3/4 cup of some brown sugar. Place the ham in a pan and pour the juice mixture of the ham and baste every so often until the ham gets to 140*. I like apple smoke for ham or this can be done in the oven just as easy. I also like to cross hatch the ham but if your Wife thinks the ham is too dry you might want to skip this step.
 
You must log in or register to reply here.

 

Back
Top