smoked ham

Hadn't been too many threads lately about ham.

Glad you had success.

For me, if the ham is pre-cooked, then I see it like everything else, you just need to "reheat" it.

I smoke them for about 2 hours at 160 - 175 so the don't dry out. We did on yesterday, got it to 130 internal and it was perfect. Family loved it.

I think the 160 goes back to the old days of pork, cook it until it's dead and dry.

Question on the ham?
Did you use an already smoked ham?
I just picked up 2 picnic hams today. Is this what you are using?
dave

it was a (cook or cooks)shank ham and it was smoked but not cooked all the way only partially. so i put it in with about 1 1/2 oz. of hickory and let it smoke/cook it was about 10 1/2 lbs. jeff

SmokinOkie it was perfect not dry at all and the taste was great. jeff

Glad to hear it got2.

These were bone in hams, not picnics. The main point with most picnics is they're so trimmed of fat, watch out so they don't dry out.

I think the key in these hams is to find one that has a good fat content to keep it from drying out.

We're not doing the spiral sliced anymore, because of all the cuts, they seem to dry out.

We did a Cook's Shank ham, good fat content, and the outside came out a nice smokey color. Did it at a low temp helps absorb smoke and it certainly absorbed it. Took out of the fridge the next day to cut the leftover and it was still smokey.

Thanks I have had Cooks brand before, good product, but never tried in the smoker.

The picnics I usually find have a thick section of the skin still on, and it needs to be removed at some point, so I figure I could put it in skin side up and give it a try.

smoker is a little snowed in right now.

dave

I did have it fat side up meat side on the grill. Man its good been eatting it for 3 days now. Already planing on making one for x-mas. jeff