Smoking a Ham

PS: I am not planning on using some spiral cut ham or pre-cooked ham. I want to smoke a raw ham from scratch.

I'd go to the FIND at page top,open all forums,and enjoy.

It will give you several approaches-some are more time and effort than many desire.

It could take you the couple of weeks to do the curing process,before smokung.

Put the ham in your smoker and just add more smoke to it. If it is a fresh ham, then you need more assistance.

If you smoke a ham "raw and from scratch" you will wind up with either a plain pork roast (with a smokey taste) or pulled pork depending on finished internal temp.
Ham is made by first curing the pork and then smoking. Try a Google search for making ham then read the recipe section of this site.

Ok guys, point taken. I will get a cooked ham and smoke/warm it. I won't go for the non-cooked ham.

Will let you know how it turns out.

Thanks

I do several of these a year. Cook/smoke at close to 250* until meat is 150*.

GLH,

Do you get a little bark or charring on the fat?

I'd really like to accomplish that effect. When I slice I like to leave a little of the fat on slices as it contains good smoke flavor.

Yes. I go for the big whole bone-in hams that are already cooked and just need reheating. Usually, about 4 oz. wood is plenty. I wish I had my notes with me, but they don't really take that long to hit 150*, as long as you aren't too stingy with the heat. You are just reheating, so might as well crank it up. I get good charring and bark alot like when doing a pork butt.

GLH,
Smoke a ham today according to your directions. It came out great. Used 3 small chunks of hickory on a small half ham. The ham is juicy and very tastie.

Next week I will do a whole ham for Thanksgiving and a turkey breast.

To you novices who want to cook an uncooked ham. This novice pulled the cooker out of the box Thanksgiving morn...broke it in with a bunch of fat and a bit of meat for 3 hours at 225...cloved and pineappled a 11 pound ham with most of the fat cut off of to lighten it up to cut back cooking time and stuck er in with one chunk of wood that came with the cooker. Stuck a thermometer in, set it at 145 and checked it 3 hours and 50 min later and it was at 200 so I figured it was done. Wow!!!....What taste and flavor!!!! Sooo moist and melted in the mouth. All our dinner guests loved it. Will never cook a ham in the house again!!! Note: I felt the thermometer was a bit close to the bone after I took it out. Will stick it in the meatier section next time. That may have accounted for the high temp reading. Will experiment with variations like keeping the fat on etc. Thanks Cookshack...