Smoking a ham for Christmas

[nshaw65]

I'm smoking a fully cooked ham for Christmas. What wood flavor do I use and what internal temp. do I cook it too?

[Greathounder]

Hi, first understand I'm not one of the experts, but we have done several hams, and they were fully cooked. I used hickory and smoked it for 4 hours. Coated with honey and rub. Also put a pan of beans under the ham w/ brown sugar and maple syrup in them to catch the drippings. Set it on the table and it disappeared. Greathounder aka Bill

[Paul Taylor]

For someone not being an 'expert', sounds like damn good advise in my books, as well as an education. I think that I may try that one myself. Thank ya Greathounder.

Paul Taylor

[Woodman]

Greathounder, you are more of an expert than I in this dept. I've been wanting to try a ham. Now I will! Woody

[BBQ101]

Sounds good to me just rememeber do not to smoke a spiral sliced ham they dry out. I did a whole ham with a paste made from honey, TexasBbqRub and Colemans yellow mustard powder it turned out great. I will also try the bean idea that sounds great.

[lwp aka old sparky]

Greathounder - sounds great, but what temp did you use and what temp do I take it out? Or do I just smoke for four hours - how big was the ham?

Thanks,

Ol Sparky

:oops: :lol: :o :D

[Greathounder]

I get the hams that are cheap, bone in. I peel most of the fat off before
coating. I usually have the temp about 200 in the smoker. The ham is fully cooked, so I'm just adding flavor and warming it up. Greathounder aka Bill

[Dirty Ron]

Great advice Greathounder, that's about how I do them too. Adds a nice flavor. 101 had a great point though - no spirals

[Woodman]

Seriously, I'd enrobe that ham in a jar of Texas Pepper Jelly Pineapple Habanero!!!!!Man,that would not suck! :wink: