Cold Smoking a Cure 81 Ham in my New Smokette

Welcome,there have been several topics on cold smokeing use the search.I know you need a kit from cookshack and there have been some real creative people here that have come up with there own.

A cure81 is an already smoked & cooked ham, so I'm not sure what, if anything you can achieve by cold smoking.

Are you trying to add lots of smoke to the ham?

Your best bet is to put it in a slightly warm oven, maybe 180, and smoke it some, maybe 3 or 4 hours. When the internal gets up to holding temp (140) you'll be good to go. Just reduce the smoker temp to "hold".

For an already cooked ham, like that, I'd suggest thinking about adding the smoke, but it won't penetrate too far, so score the ham. Then at finish, add a good glaze for about 30 min.

Hope that helps.

I have barbecued ready-to-cook hams using hickory, since that is what the packers normally use.
I score the fat surface of the ham diagonally to create a grid of about 1" diamonds, push in some whole cloves here and there. Then I cook per the instructions on the label.
I usually smoke them for only the first hour or so.
Finally, if you like a glaze, you can apply it when the ham is just about done.
Papa Shaka makes a great twice-smoked ham. I can vouch for it because I have eaten it.
Maybe, he'll volunteer some of his expertise.

All of the hams we use are 17/20lb pre-cooked smoked hams from a local company called Petit Jean brand. The hams are trimmed to perfection,and all we do is stick them in our CS unit and run for 4 hours at 180 degrees using 2 to 4 ounces of hickory.They turn out great everytime . I forgot to tell you we use a bone-in ham,then use the bones to make a great pot of beans or season fresh greens. If you or anyone else on the forum would like one of these hams 8-12lb,12-16lb-17-20lb and sometimes they have MONSTER HAMS 20lb and up,I would be more than happy to sell you the product at 10% over my cost plus shipping,just let me know.
Papa Shaka

Hi, Mike,
The next time I want a ham, you bet, I'll order the Petit Jean ham from you. That was the best twice-smoked ham I've had. I know you and Leigh had a lot to do with it, but I'd sure like to start with that raw material.
Thanks for offering us such a good buy on that ham.
By the way, on Ray Basso's forum, I have recently read someone else singing the praises of Petit Jean products. Obviously, you use nothing but the best.
Hope to see you soon, Richard & Rita

See Petit Jean's web site. Looks tasty!

Like Smokin'says,you are just adding a little extra smoke.

The downside to smoking a Cure 81 is that they are very lean,boneless,and minimally injected.

The glaze will be a nice touch.