Smoked Ham

[JacobMHD]

I am going to try smoking a ham for Easter this year. It is a precooked ham so I need to be careful not to overcook it or oversalt it. Does anyone on here have a recipe that they enjoyed? What do you recommend doing or not doing?

[Deitz Dittrich]

I've done it a few times.. cant remember the recipe I used though. IT turned out great! I know the recipe I used had brown sugar and dry mustard, and pineapple juice. I smoked it low, only like 225deg.

[JacobMHD]

I found a recipe for Famous Dave's twice smoked ham that I am going to attempt. It seems pretty simple. I'll try to take some pics of the progress for those that want to know more.

[Deitz Dittrich]

Yup, that recipe looks good.

[JacobMHD]

It turned out great. Here's how I did it.

I used the recipe for Famous Dave's Twice Smoked Ham. I took the already smoked ham, with bone in.

Ingredients:

1 smoked, bone-in ham, 12-15 pounds

whole cloves

pineapple slices

maraschino cherries

Glaze:

1 cup frozen tangerine juice concentrate (I used Orange Juice concentrate)

1 cup all fruit apricot preserves

1/2 cup French Pommery mustard (Expensive stuff, I used whole grain mustard)

1/2 cup Dijon mustard

1 cup packed light brown sugar

1 teaspoon ground cloves

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon cayenne

Instructions: Use the indirect method of slow-cooking, so get your grill (I used a smoker) ready for this recipe and follow the related links below for general cooking and smoking directions.

Score the ham in a cross diamond pattern. Stud the ham with whole cloves at each cross intersection.

Smoke at 225° F for 3 hours. I used a 50/50 mix of hickory and apple chips. I applied smoke throughout the whole process, adding new chips at the beginning, after an hour, and at hour 2. The internal temp of the ham never went above 145.

Remove ham and place on a sheet pan. Secure the pineapple slices and cherries to the ham with toothpicks.

The ham before preperation:

The ham scored and with cloves at each intersection:

The ham going into the smoker:

After an hour and a half:

To make the glaze, combine glaze ingredients and mix well. Generously slather ham with glaze and bake in a 350° F oven for 1 1/2 hours. Brush with the ham glaze every 20 minutes or so. Remove from oven and let rest for 30 minutes before serving.

With pineapple and cherries going to the oven:

During it's 30 min rest:

The only thing I would do differently is not putting the cloves at each interesection of the scores. The flavor was too strong for my tastes and I would rather taste the smoke. Otherwise it was a great success.

[chaffmj]

Nice job and looks very tasty.

[Deitz Dittrich]

Bravo, thanks for the picts.. now I have to drool till lunch time.

[hockeybc69]

You have a Masterbuilt Electric smoker dont you???

I have one and boy have I put that thing through the ringer. I love it.

And fantastic looking ham!!!!

[JacobMHD]

It is a MasterBuilt. I've done pork loins, beef and venison jerky, snack sticks, ribs, sirloin steaks, turkeys, and a ham now. I have been very pleased with its performance.