Posted By: DPirates80
Ham in the smoker - 11/02/17 08:17 PM
Gimme a recipe for a damn good smoked ham as far as glaze, rub, and cooking time/temp. I am going to smoke a few for the holidays coming up, but I want to do an early test run on one this opening weekend at the lease. I have hickory, apple wood, and cherry wood on stock as of now. Please!
Posted By: Dink Dodger
Re: Ham in the smoker - 11/02/17 10:00 PM
PM me your email and I'll send you a word.doc that I wrote up for another member
Posted By: mbavo
Re: Ham in the smoker - 11/03/17 02:13 AM
The one I smoked I left plain, no rub or glaze at all.
I'm not a big fan of sweet hams, and I was going to use left overs for other dishes.
I took a fully cooked ham and scored it pretty deep, so it would get plenty of smoke.
I smoked it 30 minutes a pound at 225 using pecan wood.
I thought it turned out pretty good.
Posted By: NewGulf
Re: Ham in the smoker - 11/03/17 08:54 PM
I took a fully cooked ham and scored it pretty deep, so it would get plenty of smoke.
I smoked it 30 minutes a pound at 225 using pecan wood.
I thought it turned out pretty good.
exactly what i do i just dont score it....i hate sweet hams too btw
