I was wondering if anyone had advice on
how long I need to smoke a store bought ham. The ham is not precooked.
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It should go at least to about 148� to kill any varmits.
You can take it up to 175�-180� and it should slice nicely.
You can even foil at about 165� and take up to 200�,if you want to pull it.
Hope this helps a little.
You can take it up to 175�-180� and it should slice nicely.
You can even foil at about 165� and take up to 200�,if you want to pull it.
Hope this helps a little.
I just finished a store bought not-fully-cooked ham w/bone in... (first one I've done on a CS)...
It was 11 pounds...Package directions said to take it to 160'
I covered it in mustard/brown sugar and added 4oz of hickory...
It went in last night (unfrozen). I pulled it this am at 165'...Took 15hrs at 225 on my CS to get there...(Took longer than I expected--smoke trickled out the whole time-never got a real heavy smoke going--I'm wondering if my wood was a little wet or something????) Hope I don't have a problem w/smoker...
Anyway...I pulled/cut off the heavy coating of smoked fat..Coated with maple syrup/cheap mustard, packed the whole thing in white sugar and took a torch to it...
Let it cool and spiraled it...We had part of it w/eggs a few minutes ago...
Absolutely delicious--beautiful too...One of the best I've ever eaten...
Next time I'll take Tom's advise and take it to 175 though...so the inside gets as tender as the outside--I was concerned about it taking so long on the CS so I pulled it a little early...
Good luck and Happy Turkey Day to all...
It was 11 pounds...Package directions said to take it to 160'
I covered it in mustard/brown sugar and added 4oz of hickory...
It went in last night (unfrozen). I pulled it this am at 165'...Took 15hrs at 225 on my CS to get there...(Took longer than I expected--smoke trickled out the whole time-never got a real heavy smoke going--I'm wondering if my wood was a little wet or something????) Hope I don't have a problem w/smoker...
Anyway...I pulled/cut off the heavy coating of smoked fat..Coated with maple syrup/cheap mustard, packed the whole thing in white sugar and took a torch to it...
Let it cool and spiraled it...We had part of it w/eggs a few minutes ago...
Absolutely delicious--beautiful too...One of the best I've ever eaten...
Next time I'll take Tom's advise and take it to 175 though...so the inside gets as tender as the outside--I was concerned about it taking so long on the CS so I pulled it a little early...
Good luck and Happy Turkey Day to all...