Smoked Ham

[Tim Mulvihill]

I wanted to practice smoking a ham before the upcoming holidays, and also have some good sandwich meat.

My local grocery store has a sale now 99 cents/lb for shank ham, is that good/bad/average?

If I smoke it, should I chop it up to get more surface areas with smoke flavor?

Any previous links for a good prep/rub/mop/sauce/smoke time, temp & wood?

Thanks,
Tim

 

[timothy]

Howdy Tim!
That's a great price for shank ham. I do quite alot of hams on the WSM or OTG.
Check the Cooking topics on the home page for recipes, prep and selection.

Hickory is good, pecan is better but my favorite is sugar maple.

I like to use this glaze.
http://www.foodnetwork.com/recipes/emeril-lagasse/baked-fresh-ham-with-citrus-rum-glaze-recipe/index.html

Tim

 

[Jon Des.]

Assuming it's already cured (not fresh), I'd just throw it right on the smoker whole. It's probably had a simulated smoking in liquid smoke when it was made, but a couple hours of real smoking will make it great. Then just slice. I smoke half-hams this way every once in a while and slice for lunchmeat.