What's cookin' for Easter?

I have been smoking hams for several years and never had a bad one. I take them to 125-130 and they always turn out great!

Braised lamb shanks.

quote:

I take them to 125-130

Hi 2nd Hand, at this IT how is the texture at the bone?

It may seem underdone to some but since I use cured hams they are safe to eat out of the package. If you are used to baked hams you may want to take it to 140-145. The lower temp keeps them very moist.

I'm smoking a 10# PB and having friends over to watch the final round of The Masters in the afternoon.

Sesame-ginger leg of lamb for our Easter dinner. Accompanied by Pommes Dauphinoise (Potatoes au Gratin), grilled asparagus and grilled corn on the cob.

Smokin a Butt (kids request) and Tri-tip for my Dad.

Brisket, Had a big ham for Christmas.

We're inviting a lady down the road we know for a 3pm meal. I'm smoking one rack of baby back pork ribs, doing an arranged salad of sliced tomatoes, cucumbers, red bell peppers, vidalia onions and fresh mint and a pan of Singapore Street noodles. Both my wife and the lady are not big meat eaters and they'll enjoy the other stuff. Me, I'm eating it all. :-)

17.5lb ham in my Cookshack 008

doing some of Pags' smoked baked beans for a pot luck my niece is throwing- she asked specifically for the beans. (she's doing burgers and dogs for the meats)

I know this ain't right, but I'm having burnt ends and warmed up pulled pork. The heck with the hams....lol!

Smoking a ham.

Smoking a 4 pound bone-in pork loin.My first one ever on the AQ.

Well I did the Alton Brown City Ham as I always do for Easter, but I smoked it for the first part of the cook and had a unanimous decision from everyone.... Don't smoke it. Almost everyone, including me, preferred the oven cooked ham over the smoked ham.

So next year it's back to using the oven for the entire cook.

How did everyone else's dinner turn out?

Andy,
I did a practice ham a few weeks before Xmas and felt exactly the same. It was my first in the smoker and to date the last. I love the smoke profile I get on pork, brisket and chicken but my ham just was not right. I know I'm gonna have to give it another try one of these days.

quote:

Originally posted by AndyJ:
Well I did the Alton Brown City Ham as I always do for Easter, but I smoked it for the first part of the cook and had a unanimous decision from everyone.... Don't smoke it. Almost everyone, including me, preferred the oven cooked ham over the smoked ham.

So next year it's back to using the oven for the entire cook.

How did everyone else's dinner turn out?

Yeah, I know what you mean. The outside of the ham where all the glaze is was the only part of the ham that actually picked up any smoke flavor. Was just something between the smoke and the sweet brown sugar, ginger snap, bourbon glaze that just didn't go together. Everyone overwhelmingly preferred the non-smoked version from previous years.

Oh well, live and learn. Not everything should be smoked.

Most people take the heat to high on a ham. I have been smoking hams for 15 years and found best to pull at 125 to 130 and wrap for 30 mins and towel. All I do is use a fave rub and no glaze. Do NOT use a presliced as they just get to dry. Cook at 180 till the desired temp is reached. Buy good quality like a Hillshire or something like that. My large family would shoot me if I didnt smake a ham at most all family gatherings. Its awesome leftover as well. best advice is just dont overcook them and don't get presliced.

Hi AndyJ,

What I have done for a different flavor (and I think SmokinOkie or Tom or someone on the site has suggested it) is to not use any smoke wood but use the seasoned flavor of your smoker ala natural.

So no smoke wood, just put the ham in and run your smoker. Its a subtle flavor. I do it more often with my weber bullet smoker (ust use charcoal) but have done it with my smokette and it comes out nice.

Good luck and thanks for the Alton Brown ham link that looks great.