Ok guys, spill the beans. Never done a whole ham in the smoker so my CHRISTmas Ham is depending on y'all. Tell me what to do. [emoji4]
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Ok guys, spill the beans. Never done a whole ham in the smoker so my CHRISTmas Ham is depending on y'all. Tell me what to do. [emoji4]
get sum realy BIG papers to roll with
I've been thinking of trying one myself.
I hope this thing fits in my smoker. I have the 30" Masterbuilt.
BTW, it's not a spiral cut, but I guess it'll cook the same.
I do it every year. Get the cheapest ham I can find (Butt Portion) Crank up the egg to 250ish. Then score a cross hatch pattern in it, stud it with Cloves and put in a metal pan on the egg. I'll mix some Pineapple juice, some Orange Juice, Brown Sugar, good bit of my spice rub and Yeller Mustard, then pour a couple inches of that in the Pan. Every 30 minutes after the first 2 hours, I'll baste it with the mix in the pan. Gets a sticky Glaze to it.
sounds good
Big River I'll check with my buddy deadeye He is smoking about 14 hams today , He uses a 275 gal smoker he built, it's a big one . I sent him a text. Poor guy has to work the next 2 days.
go to SmokingMeatForums.com - Smoker and smoking meat forums and reviews and do a search. these guys are pretty good...
Yes good site been there myselfQuote:
Originally Posted by windstone
And remember to look for info specifically for the Masterbuilt, not eggs or charcoal cookers. Not saying that those aren't good but there's a bug difference in the way they cook.
If its a cooked ham like a lot of them are....you only need to smoke it a couple of hours.
So deadeye says if it's a cured ham 250 for 2hrs then 300 for 5 hrs or when internal temp hits 155. That's on cured uncooked , he likes to cure his own and has this big long procedure. This is for a wood burning smoker I'd go with Don and his tips , Deadeye is smoking pork loins tonight not hams my bad. I'll get some pictures if I make it over there Good luck and good eating
I just heat it to let the sweet sticky baste set and warm the ham up. 3-4 hours is about it
What's the papers for Billbob?
G is right, most are pre-cooked. Look at the label closely. Smoke enough to warm it up checking the internal temperature, otherwise it'll dry out regardless of what kind of smoker you use. I top mine with Steen's cane syrup and serve with homemade raison sauce.Quote:
Originally Posted by "G"
Mine is pre cooked.