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Tips on smoking a ham

 
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V8KILLR
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Joined: 13 Jan 2008
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Location: New Berlin, WI

PostPosted: Jul 02 2010    Post subject: Tips on smoking a ham Reply with quote

Hey guys, think my next project will be smoking a ham. I was wondering if I could get a run down? What's the prep, mustard w/ rub? What's the cooking process: how much smoke (time), foil or not, what internal temp to pull, what's the ballpark cook time, hour and half per lbs, mop or not?

Thanks for the help in advance.

Jason
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Jarhead
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PostPosted: Jul 02 2010    Post subject: Reply with quote

Need to know what kind of ham. Pre-cooked, fresh, country, etc?
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V8KILLR
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Joined: 13 Jan 2008
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Location: New Berlin, WI

PostPosted: Jul 03 2010    Post subject: Reply with quote

Jarhead wrote:
Need to know what kind of ham. Pre-cooked, fresh, country, etc?


Fresh.

Thanks!
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Jarhead
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PostPosted: Jul 03 2010    Post subject: Reply with quote

If you want ham, it must be cured first. Other wise you will just have smoked pork.
Here is a how to that I found:
http://www.dizzypigbbq.com/recipesHam.html
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Jul 03 2010    Post subject: Reply with quote

Cook it just like you would a butt for bbq/pulled pork.

The link given above for "cured" ham is for what we refer to as "city ham".

A real cured ham, or country ham, isn't soaked in brine or smoked. If you want one of those, you're better off buying one.
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Pkerchef
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Joined: 03 Jun 2007
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PostPosted: Jul 31 2010    Post subject: Reply with quote

Since Jarhead posted the link to the dizzy pig site i was wondering if any of you have ever tried the Dizzy Pig products and if so what we're your thoughts on them ? Thanks Pkerchef
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3mattc



Joined: 01 Jun 2011
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PostPosted: Jun 30 2011    Post subject: Reply with quote

I like mixing in one ham with 3 smoked porked butts and one loin for my Pulled pork, great contrasts in texture and flavors, but Ham's at Sams Club that were $18 6 months ago are now $42....... No way, so I bought some extra butts trimmed the fat a bit and made a brine suggested off this site, boiled it last night, smells awesome.....injected the hams, and are soaking them now in brine at 38 deegrees for 10 days then will smoke with regular butts and loin..... If this works well I am goint to start making my own Venison hams this winter, nothing better than Venison Ham, it just costs so much to have done. hope it works........ this site is such a great source of info!!!!
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Pit Boss
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Joined: 04 Sep 2008
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PostPosted: Jun 30 2011    Post subject: Reply with quote

Shoulder hams are great. Those butts should be nice.

Never had venison ham, but I bet it's great.
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