anyone know how to smoke a Ham

[Doop]

I thought I'd try it today....practice for an ice fishing trip in March! Any ideas...I'm all ears!

[prov1900]

Is it an already smoked ham? Hams are cured, which I believe is a pretty complex process. There is material on the web for curing however. If it was something that you were going to do without the curing then I would do it like a turkey but I am only guessing. Sounds good. Let me know how that turns out. I have taken an already smoked ham (store bought) and put it in the smoker for x amount of time to impart more flavor. That turned out pretty well, although not much skill involved. I have a Big Chief Electric.

[Doop]

It's a bone in partially cooked ham.

Some guys recommend brining the ham for 7 days prior....but this is more work than what I was hoping for! lol

[Doop]

I did a little reading and if I "cold smoke" it at around 190 for a while and then bump up the temp to around 220 or so.....I will get a nice pulled pork roast....does that sound right?

I guess I should have bought an already smoked or cooked ham huh?

[prov1900]

That sounds right to me. That's why you practice now...plus you can practice for me!! What kind of smoker do you have?

[Doop]

I have a Smokey Mountain upright smoker.

I was kind of looking forward to actual HAM...lol...but I'll try this and see how it goes.

Smoke with the fatty side UP or Down?

[prov1900]

Up to keep it moist. Down to dry it out? If it were me, and I'm no expert, I would prefer it down. I don't think it's going to turn into jerky by any means if you keep it down, especially if you can keep the temps that you referred to earlier on your smoker. Mine can get pretty warm. Myself, I am going to smoke some hard boiled eggs today...if you haven't done it, it is awesome!!! I am also going to put in some jalapenos that I will finish off on the grill tonight, filled with cream cheese, sausage then topped off with bacon. Yum!!!

[Doop]

My goodness man...you will have to wipe with a warm sponge instead of toilet paper!!!!!!! Sounds like my kind of meal!

I'm all ears about the eggs and your stuffed jalapenos. Details!

[prov1900]

The eggs are boiled, peeled then placed on the top rack of the smoker. With mine, I prop the door open just a little to get that cold smoke method as best I can. Doesn't take long, maybe 15 to 20 minutes with some heavy smoke. I like applewood, but I don't think it matters. When the eggs turn a "dark tan" then they are ready. Eat as is, or combine in your favorite recipes, like tuna/mayo/deviled/whatever. They will receive raves at your next gathering. Again, low temp and low time. Keep an eye on them. I have never over cooked them and I don't know if it would hurt anything, other than they might get bitter.

As far as the peppers, it is just one of those things that I like to stick in the smoker, because I can. I also like them to get a little color. I have put the cream cheese in with it in the smoker. If you can keep the temp down, then you have some good eats...if not, then you have runny cheese, but is that all bad? Pick your poison as far as the wood is concerned here too. I don't think it matters. I probably use hickory most often for everything, although I am always searching for pecan wood. That stuff is awesome if you can find it.

Your right on the sponge thing, but then again it could be the several ice cold PBR's that help wash it down. Spring cleaning is good for you

Of course in your case, you might want to wash it down with some Shiner Bock or Lone Star...right? That stuff ain't bad either, especially when you're in Texas!!!

[Doop]

I'm a born midwesterner so PBR would be right up my alley!

Shiner Bock is right up there too...get me a Sam Adams and we'll be set!! lol

You said you used sausage on your jalapenos...what kind?

Do you make a cut down the side of the pepper and stuff everything in or do you carve a whole from the top?

[prov1900]

Just cut the very top off, rinse, drain, get the seeds out as best as you can, unless you are a real glutton for punishment. Sausage is up to you. I have some of that pre-cooked Jimmy Dean that I will chop up today, mix it in with the cheese and stuff. I think it would be best to precook it, regardless. Put a one inch piece of bacon on top. When that is cooked, you are ready to eat. The bacon won't get crisp...if you waited that long, it would be too late. Some people use bacon bits and that is supposed to work well. I like the real thing. I also have one of those pepper holder things...it keeps the peppers up right so the cheese doesn't run out. Most people don't smoke these, but my motto is if you can eat it, you can smoke it. Was kind of toying with the idea of adding some minced/crushed garlic in with the cheese too. This would be a nice ice fishing appetizer. Definately will warm you up.

[Doop]

I'm hardboiling 4 eggs right now...they'll sit in the applewood smoke here pretty soon.

I think I'll try the jalapenos tomorrow. My wife would probably agree

[crawdad]

I've done a little research but have not gone to the extents of a true cold smoked ham....but what does turn out close is to dry rub cure a boneless pork loin. My quick recipe is appropriate amount (1TBS per lb) of Tenderquick, mixed with some dark brown sugar, say about 1/2 cup per 5lb piece, garlic powder & ground pepper to your taste. Rub into meat well, seal in good ziplocs (1 gal size), put in the fridge for about 5-7 days. The meat will get firm as the curing works its way in. After done, you may rinse with water lightly, & pat dry or just pat dry (the moisture works out of the meat over time) for more flavor. Smoke (hickory, apple, whatever) until internal is 160 or your liking. Turns out kind of like canadian bacon. It might be good after smoking to throw in the crock pot. The loin should be about 6" pieces or so depending on how much you have. I usually get the whole loins at sams. You'll know if it was too thick and the cure didn't work all the way in, there will be a color difference in the meat. Enjoy!

[Doop]

Smoked hardboiled eggs are awesome

Ham turned out AWESOME! It's the first thing I've really experimented with and just kind of thrown things together. I'm glad I wrote it all down...lol. It's very good and I LOVE the smoke flavor. Even my picky wife liked it.

[prov1900]

Doop,

Made the jal's tonight. They were awesome. Didn't make the eggs, but will tomorrow. Glad to see you liked them!!! I told you...those are awesome.

[Tom Linderholm]

I've smoked alot of things from vegetables, meats to seafood, & chicken. I am intrigued by the eggs Prov1900, I will have to give them a try.

[Doop]

I was surprised by the smokey flavor in the eggs....sure was tasty! I'm going to try the Jalapeno's next weekend

Let my digestive system calm down a little.