HEY GUYS, I WOULD LIKE TO SMOKE A HAM, I WANT IT TO BE SWEET, WHAT KIND OF WOOD DO I USE, HOW LONG DO I SMOKE IT FOR, AND AT WHAT TEMP, ALSO WHAT DO I USE TO MAKE IT SWEET? ANY SUGGESTIONS WOULD BE HELPFULL. THANX SFENT
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Hi Sfent,
Here's how I smoke my ham: I just mix enough honey and pumpkin pie spice together and a little bit of cloves, I score the back side of the ham and rub the entire ham before I soak cheese cloth in the remaining mixture and wrap the ham, this makes the ham come out with a beautiful color. If you don't care for honey you can use pure maple syrup and the same spices,this works well also.
Here's how I smoke my ham: I just mix enough honey and pumpkin pie spice together and a little bit of cloves, I score the back side of the ham and rub the entire ham before I soak cheese cloth in the remaining mixture and wrap the ham, this makes the ham come out with a beautiful color. If you don't care for honey you can use pure maple syrup and the same spices,this works well also.
Howdy,sfent.
Haven't heard from you for awhile.
You didn't say if you were doing a green or fresh ham,or double smoking a precooked one.
Terry is right on ,if it is a precooked.
I'd cook at no more than 225�,since you are just trying to dry it out a little and reinforce the smoke flavor.
I'd think some apple or hickory would work well,and take it to about 155� before glazing it.
Put it back in the CS for another 30-40 minutes ,until the glaze has set.
Here is Famous Dave Anderson's approach,as he also cooks on CS.
Hope this helps a little.
Famous Dave's Twice-Smoked Orgasmic Ham
Haven't heard from you for awhile.
You didn't say if you were doing a green or fresh ham,or double smoking a precooked one.
Terry is right on ,if it is a precooked.
I'd cook at no more than 225�,since you are just trying to dry it out a little and reinforce the smoke flavor.
I'd think some apple or hickory would work well,and take it to about 155� before glazing it.
Put it back in the CS for another 30-40 minutes ,until the glaze has set.
Here is Famous Dave Anderson's approach,as he also cooks on CS.
Hope this helps a little.
Famous Dave's Twice-Smoked Orgasmic Ham
Hi guys, we are kinda new to smoking with the cookshack and so far we love it! I noticed you were dicussing fresh or green hams and wondering what your reccomendations for that are. Thanks!