Ham Help

I score the ham, place it on the top rack, no pan. Turns out great. Enjoy.

Do you smoke yours at 225 to between 125-140 internal temp?

I usually set my AQ at 200 deg and try to take it to at least 120 deg buy due to the AQ holding temp is 140 deg and usually I don't get back in time to shut it down. So any where from 120 to 140 is OK cuz is a cooked ham already and I'm just warming it up.

Like the above cooks say, I do mine at 225. I can't remember what the package says for final temp. I think it is in the 140 to 160 degree range. I usually look and shoot for that temp. I score the fat cap and put it right on the cooking rack with out a pan. I use a fruit jam with diced Jalapeno peppers mixed in as a glaze. Store bought jam works. It is better if you mix the jam and peppers let it sit for several days in the fridge before you use it. heat part of the jam so you can glaze the ham a couple of times during the last hour of cooking time, and reserve some to serve as a sauce for the sliced ham.

AK - welcome to the forum. Yes, it's hard to mess-up a precooked ham. As long as you don't overcook it. Glaze and seasoning is a preference.

I use a FEC 100, so do low temp (around 180) or so for a couple of hours to get a good smoke on it, then boost it up to 225 or so until internal temp around 140.

This is assuming it is a pre-cooked or fully cooked product, which you could basically eat as it.

Post a pic and let's see how it looks.

I smoked the ham at 225 and took it to 135 deg. I scored it about an 1" into the meet. It took about 3hrs to bring it to temp. When I first pulled it out, and let it set for about 15 min, I was concerned that it was going to be dry. When I cut it open the juice ran out and the favor was smack your granny good!! I used on piece of hickory. I noted that when I pulled the ham out of the smoker there was only one small drip of juice in the drip pan. The ham turned out awesome!! Thanks for the help!!

Sometimes, I do a whole ham like a pork butt. I take it to 190 and pull or shred it. My people love it. Sometimes I even mix it with a pork butt for added flavor.

pulled ham with a little of smoking okie's finishing sauce, now that sounds good!!!!