Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
FAQ Subject: Smoking a store bought, fully cooked cured ham
Smokey will first discuss the procedures for smoking a store-bought, fully cooked ham for the holidays. This is a rather quick and easy way to take a rather ordinary piece of meat and turned it into something extravagant and delicious. Smokey you're on:
I can’t tell you how much I appreciate your articles and knowledge on grilling and BBQ. I am planning on smoking a store bought, fully cooked cured ham this week. I understand this should take around 8 to 15 hours with the temp of the smoker about 175 degrees, etc.
My questions are:
1. With the ham being fully cooked and cured I don’t need to season the ham correct?
2. I will be using apple wood for the smoke. I swear I remember you saying you shouldn’t use continuous smoke because that will make the meat bitter and should only use the wood smoke for the first part of the process (maybe the first hour or so?). Is this correct and if so does it hold true for smoking a ham?
3. Should I use a glaze on the ham at the end?
Thanks again and hope you have a great holiday!
Regards, Aaron Ward
Thanks for the kind words.
I smoke fully cooked hams to 1. Add smoke flavor 2. Cook out the water that has been injected. I do like to bring the internal temperature to about 155 degrees --- 3-5 hours should be sufficient.
As you say the hams are fully cooked, so additional seasoning is optional. To glaze or not to glaze is a personal choice. If you chose to wait until the last 20 minutes when the temperature in the pit is lower. Personally, I do not and, therefore, do not have to clean the crude of cremated sugar off my grates.
As far as continuous smoke, click into "According to Smoky"at Barbecuen.com and read "Burning Wood & Blowing Smoke" and "Clearing the Smoke" to find why too much smoke is untasty and unhealthy.
This time of the year I usually load up the pit 6-8 hams, bought "on sale" and deliver them to folk who need a ham.