Ham suggestions

The best and easy way to do a ham is to buy a precooked ham at the store. Open it up and smoke it for 2 or 3 hours as you would any other piece of meat.You will be a hero.JT

You only need to take the internal to 125* or so since it's already cooked and you're just reheating/adding some smokiness. Take it too high and it'll dry out.

Agree with Pags, not over 140* at tops. You can always baste with something sweet, I've used plain coke before.

I have done the spiral sliced hams before, but prefere the whole hams. I mix Apricot Pineapple or Peach jam with diced Jalapino peppers to make the glaze.

Try to check out Alton Brown's ham recipe with ginger snaps burbon glaze.

When I do hams I normally get a smoked ham then double smoke it at 200F. When the internal temp's around 110F I apply a glaze consisting of frozen orange juice concentrate, apricot preserves, brown sugar, maple syrup, chile powder, and some other spices and stuff I can't recall at the moment. I reapply the glaze at 120F, continue to smoke to 130F, then pull and FTC for an hour.

I don't like doing spiral sliced hams since they tend to dry out when cooking. However, every now and then I get stuck doing one, and tomorrow is one of those days. One aid to prevent the drying is to tie the sliced ham tightly with 2-3 lengths of kitchen twine to keep the slices from opening up when cooking. I also reduce my internal temps for glazing and pulling downwards by 5-10 degrees. It seems to help a lot.

I always do Alton Brown's ham, always a crowd pleaser. This year going to use the smoker for part one of the cook. And like dls said, spiral sliced hams dry out way too easily. Tried one once, won't be trying it again.

Here is a picture of how the Easter ham turned out. I used Apricot jalapeno jelly as a glaze, and smoked it with apple and a little cherry wood.

Mike that looks great.

Smokin: Thank you very much. By the way, it didn't taste too bad either.

Nice job Mike.

Mike- looks delicious. I love smoked ham!