recipe needed for smoking a ham

[VBRazorback]

i don't have any recipes at this time. we are having thanksgiving this weekend with my wife's family and i got talked into smoking a ham this year.

[sainthog]

http://eggheadforum.com/discussion/1133627/maple-bourbon-ham

[Slacker]

Are you smoking a cured ham or a raw ham?

[Boarcephus]

Are you smoking a cured ham or a raw ham?

Glad you're on here.....I'm smoking a Turkey Thursday and thinking about sticking a ham on the egg at the same time.  Do you think it would be a problem doing both at the same time?  Probably will set the temp in the 225 range with a turkey butt plug filled with Mojo Marinade.

[Slacker]

Glad you're on here.....I'm smoking a Turkey Thursday and thinking about sticking a ham on the egg at the same time.  Do you think it would be a problem doing both at the same time?  Probably will set the temp in the 225 range with a turkey butt plug filled with Mojo Marinade.

Don't see why not. Will take a bit longer I would think. I generally cook my hams a bit hotter than the turkey. Turkey at 250. Ham at 300-325. I'm sure you could find a happy medium for them both!

Sounds awesome BTW!

[Boarcephus]

Don't see why not. Will take a bit longer I would think. I generally cook my hams a bit hotter than the turkey. Turkey at 250. Ham at 300-325. I'm sure you could find a happy medium for them both!

Sounds awesome BTW!

The ham should already be cooked if I buy one of those spiral cut things so shouldn't it just be warming it up?

[VBRazorback]

Are you smoking a cured ham or a raw ham?

smoked a cured ham. put a spice rub on the outside and some brown sugar. let it smoke for 5 hours in the 250-300 range. the last hour i coated with honey and let it go. i should have used pineapple juice in a spray bottle to keep it moist and add an extra flavor. the best i found was to use a sugar cured ham.

[VBRazorback]

i would like to find a raw ham but cant find one in my area.

[Boarcephus]

i would like to find a raw ham but cant find one in my area.

Richards Meat Market sells them in Fayetteville

[Slacker]

The ham should already be cooked if I buy one of those spiral cut things so shouldn't it just be warming it up?

My bad. I was assuming raw.

[Slacker]

smoked a cured ham. put a spice rub on the outside and some brown sugar. let it smoke for 5 hours in the 250-300 range. the last hour i coated with honey and let it go. i should have used pineapple juice in a spray bottle to keep it moist and add an extra flavor. the best i found was to use a sugar cured ham.

Yeah, the sugar has to be turbinado or added at the very end of the smoking. Otherwise it will burn and make the meat bitter.

[DOGALUM]

Sorry if I'm derailing the thread....but I took a run at deep frying my first turkey this past friday.  I injected with Tony Chachere's creole/butter marinade and rubbed the outside with dry Tony's.  Also had a guy do the Tony's jalepeno and butter inject.  I loved the Tony's as a rub....but was so-so on the inject.  Any suggestions for my Thanksgiving turkey.  (it is a suplemental turkey as we are having 35 people total at the dinner so one baked turkey won't do the trick)

Thanks in advance and again....sorry for hijacking the thread.

[Slacker]

Honestly, I've never been just overly impressed with any store bought injection. Just use drawn butter and some Tony C's seasoning. Jalapeno Juice from pickled Jalapenos for a little kick.

[DOGALUM]

Honestly, I've never been just overly impressed with any store bought injection. Just use drawn butter and some Tony C's seasoning. Jalapeno Juice from pickled Jalapenos for a little kick.

It seemed a little stale......and certainly smelled stale when I opened the bottle.   Homemade is usually the way to go.  I will do it that way.

[DeltaBoy]

Juice that ham up and get some apple or pecan wood for smoke and you'll be set.

[Buff]

Honestly, I've never been just overly impressed with any store bought injection. Just use drawn butter and some Tony C's seasoning. Jalapeno Juice from pickled Jalapenos for a little kick.

Done exactly this before, worked great. 

On to a ham, I might wanna try a raw one too if I can find one.  Anyone got any tips for preparing and cooking that thing?  Mainly the preparing part, the smoker does the cooking.  Preferably over pecan wood since I'm planning on doing a turkey breast for Christmas too.

Who's tried the maple bourbon recipe posted above?

[DeltaBoy]

Dad uses Apple juice and Brown sugar injection mix he makes and then rubs the outside with pork grease and covers with black pepper.  Smokes it to the internal temp is 180 -205 and then off it comes and wrapped in a towel and placed on the table to cool!