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4 replies

Ham hints

FM Former Member
OK, so I've gone through the archives and 'boned' up on as much info as I can on hams. We are having 20 people over for Thanksgiving this year (I know it's a ways off, but I gotta start planning now!) and we are going to serve turkey and ham. I want to smoke the ham in a 'smokette' type device... ;-) I believe I will go with a ready to cook, bone in. These folks are traditional, german lutheran farmers and like their ham sliced, so I guess I will take the internal to 160-165 degrees. 2 questions:

1) Is brining necessary? Can the ham just be 'done' in the smoker without any other prep than a little salt and pepper and garlic?

2) To feed 20 folks, does a 10-12lb. half shank seem reasonable, given all the other food that will show up? (Trust me, these folks eat a lot and the table will be full of just side dishes... And oh yeah, they drink alot too! At their wedding receptions they serve 7/7s on tap!)

Any help is always appreciated!

mr_melvis
somewhere in ohio
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PS papa shaka (Guest)
Mr Melvis
Re/brining your ham ready to cook type,I vote no. Here is what I would do,select at 10-14# ready to cook ham,(lean to the 14# side)with as little fat on it as possible. If it is heavy fat then your going have to trim it so you have as little as possible.At this point you can score the top of the ham with 1/4 inch cuts (I use a box cutter for this as you can set the depth of the blade)or you can leave it alone.I would score it IF there was still a fat cover,otherwise leave it be. Smoke in your COOKSHACK wanta be for 4hours at 180 degrees. When finished make a honey or brown sugar glaze and drizzle over the ham,sprinkle with crushed pecans or walnuts and dazzle them with your skills.Have a problem finding the right ham,contact me and I'll send you one at cost plus 10% and shipping.
Remember,where there's smoke there's great food.
Papa Shaka
FM Former Member
Up in Wisconsin's Lutheran country, some locker plants make "double smoked" ham by doing as Papa Shaka describes. They start with name brand regular whole bone-in fully cooked hams, smoke them fairly heavily, then cut into halves or slices as desired and sell for around double the price of a regular ham.

Purchasers usually bake in the oven until warmed, just like any fully-cooked ham, glaze and serve. They're delicious, a bit drier and less fatty than regular ham.

The butchers like to do these because they can offer a premium product without fooling around curing hams. Some also make double-smoked bacon and picnics.

For the Lutheran crowd, I'd probably use a traditional pineapple/brown sugar glaze.
PS papa shaka (Guest)
Mr Melvis,
You stated in your first post they like 7&7's so you might consider a rum or bourbon glaze served warm on the side.Remember the main rule when cooking with booze, if you can't drink it don't cook with it.
Remember,where there's smoke,there's great food.

Papa Shaka

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