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Daze Off

Smoking Easter Ham?

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Pretty new to this smoker thing and since the weather is supposed to be nice on Sunday I thought I might try to smoke the ham we plan for dinner.

It is a Cure 81 fully cooked ham so I am not sure if it would be worth it or not. I have found out that I need to bring the interior temp to 140 degrees which should not be a problem in the smoker. Was thinking about using apple wood.

Any tips or thoughts on the idea?

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You can do that no problem; precooked is a piece of cake. It is as straight forward as you said. And applewood shoul be delicious. If you need anything else just ask. Good Luck

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Thanks Harly - had another thought after the post - I have some liquer called "Apple Jack" which has strong apple flavor as you might imagine. Thought I might mist the meat occasionally as it smokes.

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Your making me drull. A nice slow smoke at a temp of 300 degrees for 4 to 5 hours depending on size of ham should suffice.

The misting is a good idea but remember each time the hood is raised temp and smoke is lost. While misting once in a while maybe make a glaze from the Apple Jack to put on the ham half way through the smoking to create a crust over the ham.

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You should have no problem with a store bought precooked ham.

Watch your internal temp of the ham, when the inside of the ham reaches 160 deg your done, I would also keep your temp of the smoker around 230-250 deg. still will take 4 or 5 hours.

My two cents, everybody has their own way of smoking, I like to keep the temp down and smoke a little longer. Apple wood is an excellent choice. I have actually use a rib rub and mustard on mine, sometime I coat with bbq sauce the last hour. depends on my mood.. Good smoking

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All I can say is, once the product has hit 140, the smoke is most cycle is likely done. The rest is just bring it to finish temp. This does not mean you can't do your thing with apple, it's well worth the try. But all you have to do is bring it up a temp to eat, it't already cooked.

Mike89

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Try mixing some pineapple juice and brown sugar together and

inject into the ham before you smoke it, i always enjoy that

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