Hormel Ham

Former Member

I have bought a 5.5 lb Hormel Cure 81 ham to smoke for thanksgiving, what is the best way to smoke this ham, it is pre-cooked and boneless, It has the "skin" on the outside, do I take this off?? How long & high do i need to smoke this pre-cooked ham for good smoke flavor. I have a Honey Baste to use...

Thanks for your time

Joe

11/23/046:39 PM

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Original Post

tomMember

All you are doing is warming,so mild smoke.

200ï¿½ cook temp won't dry it out.

I'd leave the skin on.

You might put it in a foil pan,so you don't lose all your baste.

Hope this helps a little.

11/24/046:04 AM

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