Ham

I prefer Cooks, actually don't see them as much. I agree on the spiral sliced, but just work to keep them most.

You looking for a particular brand? Problem is, too many types out there.

If you wanted to buy one, Petit Jean from Arkansas makes a great ham.

Russ

Like Smokin' says.The problem now is Smithfield has bought up about all the labels in the country.You may get the old good name,but the Smithfield lower quality.

The shanks work well to just add some smoke and dry out the 20% salt water in them.

quote:

If you wanted to buy one, Petit Jean from Arkansas makes a great ham.

Did they get Petit Jean, too? Man that is the best ham I ever had - it would be a shame if that was ruined.

I need some help with this too, my wife wants me to do a ham for Thanksgiving. A guy who did some really good hams for church told me to use the spiral-sliced kind and then spread it open at the end and put the glaze over it. Can I go by internal temp to tell how long? If so, what temp am I looking for?

The spiral sliced are the worst to use (but we like them a lot). They WILL dry out.

For me, the simple method has been to put the ham (already cooked) face down in a shallow pan. I add a can of coke (I love coke, you could use Dr. Pepper)

Bring it up to 140, no higher.

You only want to reheat it, not dry it out.

You can do this for the spiral sliced, but all those slices they can dry out so basting is a good thing.

I got my first PJ ham from a dear friend of the forum, Mike (Papashaka) in Arkansas. He past away a few years back in 2007 but I always remember him fondly during the holidays. Great guy and a great ham.

http://www.petitjeanmeats.com/

How long & at what temp do you set the smoker?

You're only reheating, so I set it for 250 or so and go by temp to know when to pull.

Smokin,

A couple questions on your ham in the pan with coke post.

Does the cooked hams pickup much smoke flavor?

Any particular kind of wood and recommended amounts to start with?

Jer (in Virginia)

quote:

Originally posted by SmokinOkie:
... I add a can of coke (I love coke, you could use Dr. Pepper)

...

Coke!, OMG, we use that stuff to take rust off our cars up here in the North.

Yes, I use CocaCola, people who like Pepsi have no taste buds (there you made me fight back).

It's only going to pick up a little smoke on the outside, as it's already fully cooked and all you're doing is reheating.

For this kind of smoke I like a heavier wood. I'll use hickory or oak, sometimes pecan.

On several occasions I've purchased whole or half "City" Hams (unsliced) from Burgers Smokehouse. They also produce several country style hams. All their hams can be purchased unsliced or spiral cut. The quality has always been very good and prices include shipping.

quote:

Bring it up to 140, no higher.

You only want to reheat it, not dry it out.

Do you have a rough estimate of how long this would take for a 10# ham with smoker at 225? I need to plan when to start it, just a ballpark number is fine.

Ok, did this for Thanksgiving, it took about 4 hours. I did not baste, I just added the glaze after it hit temp, turned the oven off and let it set for another 30 minutes. Peeled off the top slice, which was black, and the rest was still moist and had a good bbq smoke flavor just like I was hoping for. It was really easy. You are basically warming the ham but with smoke added.