Smoking a Ham

[ifish2]

I would like to smoke a ham and remember Mr. Cannon telling me to buy a cheap one that was cured, but not smoked, and then smoke it. My husband likes cracked black pepper on the outside of ham that we buy at a meat market. Do I need to put worchestershire and then pepper or rub, or mustard, or anything at all? Have y'all done this - and how long at approximately what temp?

[wood_is_good]

I have a friend who smoked a spiral ham with the glaze that comes packaged with the ham. The pictures of it looked good :)

He's a member here, Halo_20

[HALO 20]

http://i63.photobucket.com/albums/h138/HALO20_photos/DSCI0517.jpg
http://i63.photobucket.com/albums/h138/HALO20_photos/DSCI0516.jpg
http://i63.photobucket.com/albums/h138/HALO20_photos/DSCI0515.jpg
http://i63.photobucket.com/albums/h138/HALO20_photos/DSCI0520.jpg
http://i63.photobucket.com/albums/h138/HALO20_photos/DSCI0522.jpg
http://i63.photobucket.com/albums/h138/HALO20_photos/DSCI0527.jpg

i used a combo of mustard, worc sauce, and brown sugar. and a good amount of fresh ground black pepper.

[DaHorns]

Now thats a good lookin' ham.........NICE!!!

[david brace]

THat's a beauty...and good pictures. What did you use as the liquid medium and the spice?

DB

[75fordfan]

My brother came over for thanksgiving and we put a ham on the smoker rubbed down with txbbqrub and injected with a mixture of cherry and pineapple juce. which was also sprayed every thirty min or so.
I tell you what, that was the best ham i have ever tried.

75Fordfan

[cleglue]

In North Carolina many people smoke hams just like they do shoulders or more specific boston butts. The FFA club where I teach high school does a fundraiser every year the Monday before Thanksgiving and sells the chopped BBQ by the pound. These hams were not pre cooked but as stated above cooked like a boston butt. The cookers are gas cookers. A few years back most of the cookers used wood that had been burned into coals then shoveled under the grates.

Here are some pictures.

http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/th_DSC00141.jpg (http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/DSC00141.jpg)
http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/th_DSC00142.jpg (http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/DSC00142.jpg)
http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/th_DSC00140.jpg (http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/DSC00140.jpg)
http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/th_DSC00138.jpg (http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/DSC00138.jpg)
http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/th_DSC00136.jpg (http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/DSC00136.jpg)
http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/th_DSC00134.jpg (http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/DSC00134.jpg)
http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/th_DSC00133.jpg (http://i147.photobucket.com/albums/r286/cleglue/FFA%20BBQ/DSC00133.jpg)

[wood_is_good]

great pics cleglue. So all the meat goes into a wodden box to be chopped up :?:

[Goat]

This is what I use on fresh hams. It was modified from "Barbeque Biscuits & Beans".
1/4 c coarse ground black pepper
2 T chili powder (I use New Mexico chili powder)
2 T salt
1 T celery salt
1 T granulated garlic
1 T paprika
1 T cumin
1 t cayenne pepper

Rub with oil then season.

[david brace]

great pix...now i'm hungry.

good idea to mix all the meat together. Yo just gotta hope that everybody's cooking is in the same basic ballpark in sanitary conditions, taste, and doneness.

DB

[cleglue]

So all the meat goes into a wodden box to be chopped up :?:

Yes...they fill it about 1/2 full then add the North Carolina sauce to the meat then chop. They have an assembly line going for about 5 or 6 hours.

[txpgapro]

Had to find fresh hams to smoke here in Texas. Use a mild fruit wood and a fruit juice to inject or soak it in. Use a little honey as a binder for the rub. Man I hungry!

[david brace]

Yes...they fill it about 1/2 full then add the North Carolina sauce to the meat then chop. They have an assembly line going for about 5 or 6 hours.
My favorite of these NC sauces is Billy's. TAR turned me on to them, and I love them.

http://www.billyssauces.com/

DB

[ScurvyDog]

Very nice!

[Magic Dragon]

Halo 20, was that spiral sliced ham already smoked before you put it in the cooker?

[Oli]

ifish2

If you just put some smoke to a regular ham, it will be great,

If you are on the friendswood side of pearland, HEB in Friendswood has them on sale.

I bought 3.

[david brace]

just looking again at Halo's spiral ham and I gotta say I'm a sucker for that stuff. Nice glaze on one and that's good eating.

DB