Twice smoked ham

Former Member

A co worker asked me to smoke a cured ham for him so I rubbed down with apple pie filling and smoked it with apple wood until internal temp of 140*at 225*. I brushed with honey and let go until internal temp of 160*. Here a few pics.

4/22/0810:10 PM

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Original Post

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Former Member

Great looking!! Interesting concept! Way to go.

4/23/082:09 AM

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Former Member

What made you think of "pie filling"????

4/23/085:28 AM

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Former Member

I found it on another forum! It included apple,cherry or raspberry pie filling. Just take a can of any of these and rub on the ham, take the internal temp to 140* or so and than brush with honey and take the internal to 160*. I'm going to try raspberry on my next one!!

4/23/087:01 AM

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Former Member

Good looking stuff.

Since it's already cooked, I'd only take it to 140 or so internal since all you're doing is reheating the ham. Higher, for me, tends to dry them out.

4/23/087:50 AM

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Former Member

Now that's pretty.

RandyE

4/23/087:50 AM

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wheelzSmmmmoooookin'!

Good looking ham Sterling! Was the co-worker satisfied? Did you take a nibble? Was it any way near being dry at 160*?

4/23/089:59 AM

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Former Member

quote:
Originally posted by Wheelz:
Good looking ham Sterling! Was the co-worker satisfied? Did you take a nibble? Was it any way near being dry at 160*?

He really enjoyed it. I did not get to try any as I was in a hurry to get it to him before it got too late in the evening.I saked if it was dry and he said that he thought it was just right. I will be doing one with raspberry pie filling next time!

4/23/088:40 PM

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Former Member

Wow! I am sending this to Cayley for the next Backyard BBQ News! Yum Yum

4/26/084:38 PM

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Former Member

WOW!

Very, very nice color you were able to get on that!

I too am a big believer in simply going by internal temperature as opposed to time. It's the only way I smoke. Without my Cookshack and probe thermometer, I just don't want to risk it! However, I was curious nonetheless as to how long the total cooking time was?

Once again, Super job!

Xavier

4/27/0812:57 PM

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Former Member

quote:
Originally posted by XROD:
WOW!

Very, very nice color you were able to get on that!

I too am a big believer in simply going by internal temperature as opposed to time. It's the only way I smoke. Without my Cookshack and probe thermometer, I just don't want to risk it! However, I was curious nonetheless as to how long the total cooking time was?

Once again, Super job!

Xavier

It took about 4 hours at 225*

4/27/087:57 PM

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