Going to try my first pre cooked ham?
Never had tried before.
What are the best woods to use for flavor,
anyone have any good recipes to use?
Thank you
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you might try cherry wood with a cherry glaze. Works for me
Please, pardon my ignorance.
Why would you WANT to smoke a precooked ham?
Thanks in advance for your reply.
Why would you WANT to smoke a precooked ham?
Thanks in advance for your reply.
I would buy some very inexpensive (cheap) ham on sale and would smoke them during the holidays and you believe how well it turns out. Family would rave about how good it taste, even better than the well known place that sells cook hams. My recommendation is to try it and see if it's true.
Also don't use those presliced hams, they dry out too much. Most of the cheap hams use liquid smoke injected into them, so you would be adding real smoke to the ham.
Lots of methods here in the Ham sub forum. Key is to remember that's it's cooked, so just reheat it to 140 or so.
Downtown, it's a great way to add fresh smoke flavor to the outside of the meat.
Downtown, it's a great way to add fresh smoke flavor to the outside of the meat.
Hickory or cherry get my vote
I score the fat cap on mine, and then smoke with hickory, pecan, or oak. I mix up some pineapple apricot or peach jam with a couple of diced jalapenos and glaze the ham with it a couple of times during the last half hour or so of cook time. The glaze makes a great sauce to serve with the ham. My girls made a batch of Sweet Cherry Jalapeno Lime jam this year. I will be using it on the next ham,
I smoked a CURED ham last week-end for a neighborhood get-together. Rubbed down with honey/Dijon mustard, sprinkled on some KC Butt Spice and smoked with apple wood for 4 hours at 225. Halfway through I sprayed with Apple juice, applied some more rub and foil-wrapped it. Bumped temp up to 240 the last hour or so to get an internal temp of 160*. Neighbors loved/devoured it.
I think everyone has a point here. Hard to mess up a ham, unless you overcook or oversmoke it.
This is for City ham, which is brined. County hams take a lot more work to reconstitute and then warm up.
I like pecan on all things pork. If you have a bone-in ham, it'll always have more flavor. The hams are fully cooked and you have to warm up anyway, why not apply more flavor with smoke. Pecan is my favorite.
This is for City ham, which is brined. County hams take a lot more work to reconstitute and then warm up.
I like pecan on all things pork. If you have a bone-in ham, it'll always have more flavor. The hams are fully cooked and you have to warm up anyway, why not apply more flavor with smoke. Pecan is my favorite.