Smoked ham on the WSM

[T Perkins]

I've got a half butt smoked ham in the freezer that needs to be cooked. Having never done a ham on a grill or a smoker I was looking for any helpful hints, tips, or maybe even someones go-to glaze for hams.

Its a 8.8lb fully cooked, smoked ham so I'm not sure if putting in on the WSM with a small amount of hickory will "oversmoke" the ham.

Also looking to verify what temp to bring the ham up to? I've read anywhere between 140 and 160 is the best.

Any and all tips or hints are appreciated!!!

 

[timothy]

Hi T.
I double smoke ready to eat or fully cooked hams with hickory and maple.
For one idea you can read this.
http://www.virtualweberbullet.com/ham3.html

There is a Citrus Rum Glaze that Emeril has on FN that I like. http://www.foodnetwork.com/rec...ze-recipe/index.html
Good luck and let us know how it turns out.

Tim

 

[T Perkins]

Thanx Tim. Just about to fire up the WSM now. I dont know why I always seem to forget about all the great recipe ideas Chris has on the main page. I always seem to jump right to the forums looking for ideas.

 

[timothy]

Cool!
Be prepared for a treat, cause the WSM adds that little somethin that you wont get using an indoor appliance.

Tim