Author Topic: Hey Toad (Read 454 times)

Gunslinger · « **on:** May 02, 2005, 07:44:47 PM »

my wife got a 7 or 8 pound ham and I was thinking about smoking it in my brinkman 2.0 gas mod smoker.

Got any Ideas about cook temp/time/prep?

Hangtime · « **Reply #1 on:** May 02, 2005, 07:51:51 PM »

Fust, yah gotsta kill it. Yuh kin use a club, but make sure yuh take if offa the steering wheel fust.

Then yah gotsta pluck it.....

Elfie · « **Reply #2 on:** May 02, 2005, 07:52:23 PM »

Uhhh....isnt ham by definition already cooked?

Gunslinger · « **Reply #3 on:** May 02, 2005, 07:55:44 PM »

Quote

Originally posted by Elfie
Uhhh....isnt ham by definition already cooked?

what would it be called otherwise?

I'm just trying to make a "smoked ham" and need a good starting point?

Toad · « **Reply #4 on:** May 02, 2005, 07:57:21 PM »

Has it already been smoked or cured? If so, you would just be additionally smoking and heating. If it's spiral cut already it will dry out on you too.

I'd say smoke it and let it stay in at 225 until you get to a good serving temp. Anything in the 140-150 range would do. You wouldn't want to dry it out too much. 160 internal would be the absolute max and I think that's too much.

Now, if it's a raw ham... I haven't done one either.

I've been looking for one though. I buy my BBQ meats on sale and then I load up the freezer with the good deals. I missed a great deal on fresh hams about 3 months ago and I'm still ticked! OTOH, I just scored about 8 whole chickens at 59 cents a pound.

Anyway, I found this suggestion for you. Let me know how it works... I may try it myself.

Quote

A fresh ham is smoked about the same as a pork shoulder. I like to trim the skin and fat off (not all, but leave about 1/4" fat on it) leaving about 3" of skin along the shank portion. Put a dry rub on the night before and wrap in plastic wrap. Let it sit in the refrigerator overnight. This will help draw the moisture from the top layer and turn the rub into a gel. Before putting it on the smoker I put a light coat of vegetable oil over the ham, then I put on more rub.

Start the smoking at a lower temperature than usual, around 225F, and a little heavier smoke. After 1 to 1 1/2 hours I baste with an oil-based mop, and again at 3 hours. After that I mop every hour with a apple juice and vinegar mop.

After the second oil-based mop, I move the temperature of the smoker up to about 250-275F until the ham is fall-apart tender (1 1/2 hours per pound or an internal temperature of 185-190F.) Let the meat sit for about 30 minutes wrapped in foil.
Pull the ham apart and put some sauce on it. I like my Mustard Vinegar sauce. I add just enough sauce to keep the meat moist when I reheat it. When I serve it, there isn't much evidence of the sauce, and I serve the ham with sauce on the side.

To reheat, I put the meat in a Ziploc bag that is closed about 2/3-3/4 of the way, add some Worcestershire sauce, a sprinkle of rub and maybe a splash of cider vinegar. I reheat in the microwave in 1 minute increments, mixing the meat thoroughly after each minute until it's hot. This helps trap moisture, keeps the meat from drying out and heats the meat quickly!

Hangtime · « **Reply #5 on:** May 02, 2005, 07:58:51 PM »

we gots one up heya named o'riely come on fox ever night at 8 o'clock. he doan' look cooked yet. woudn't mind whackin that ham with a club.

Toad · « **Reply #6 on:** May 02, 2005, 08:00:20 PM »

A "ham" is a part of the pig. It's the big part of the rear hindquarter. It can be sold cured or raw. You can find both in a good grocery.

For example there is "baked ham" which is just put in an oven and then there's the "cured ham" which is what most of you guys are talking about.

Gunslinger · « **Reply #7 on:** May 02, 2005, 08:05:34 PM »

Quote

Originally posted by Toad
A "ham" is a part of the pig. It's the big part of the rear hindquarter. It can be sold cured or raw. You can find both in a good grocery.

For example there is "baked ham" which is just put in an oven and then there's the "cured ham" which is what most of you guys are talking about.

the package doesnt say either. It says cook for 20 min per pound at 325.

Could I do the same in the brinkman?

Toad · « **Reply #8 on:** May 02, 2005, 08:53:56 PM »

Guns, it should say something on the label.

Is there a "cured" or "read to eat" or "fully cooked" comment on the package? If so, just smoke and reheat to about 150 internal.

If it says "cook before eating" you've got a fresh ham. From those directions, I think that's what you have. 8 pounds at 20 minutes a pound is 2.5 hours at 325... that's directions for a fresh ham. In fact, I just checked a few sites and "20 minutes per pound" is what they all say for fresh.

You just go ahead and smoke it like you would a pork shoulder for pulled pork. Marinate if you like, rub it overnight and smoke that baby @ 220 or so until you get 160 internal. That clip I posted seems like a good place to start.

Hey, it's a journey, not a destination!

Enjoy!

Gunslinger · « **Reply #9 on:** May 02, 2005, 09:55:48 PM »

Quote

Originally posted by Toad
Guns, it should say something on the label.

Is there a "cured" or "read to eat" or "fully cooked" comment on the package? If so, just smoke and reheat to about 150 internal.

If it says "cook before eating" you've got a fresh ham. From those directions, I think that's what you have. 8 pounds at 20 minutes a pound is 2.5 hours at 325... that's directions for a fresh ham. In fact, I just checked a few sites and "20 minutes per pound" is what they all say for fresh.

You just go ahead and smoke it like you would a pork shoulder for pulled pork. Marinate if you like, rub it overnight and smoke that baby @ 220 or so until you get 160 internal. That clip I posted seems like a good place to start.

Hey, it's a journey, not a destination!

Enjoy!

as allways....thanks toad

Raubvogel · « **Reply #10 on:** May 02, 2005, 10:27:19 PM »

Dammit I couldn't decide between a pork shoulder and a brisket for this Saturday and now you've got me leaning toward a pork shoulder even though my taste buds are screaming for brisket

Gunslinger · « **Reply #11 on:** May 02, 2005, 10:31:40 PM »

I'd like to try a brisket....maybe when i get back from S. Carolina in may.

Gunslinger · « **Reply #12 on:** May 08, 2005, 01:28:56 PM »

I'm cooking my ham today and I'm glad I checked out the Virtual webber site cause they got me strait now.

Anyhow.....I HAD to share this with you Toad if you havnt allready seen it. I might just try this some day

http://www.gassmoker.com/Frig/webpix/ap1.htm

Tumor · « **Reply #13 on:** May 08, 2005, 01:46:22 PM »

Quote

Originally posted by Hangtime
Fust, yah gotsta kill it. Yuh kin use a club, but make sure yuh take if offa the steering wheel fust.

Then yah gotsta pluck it.....

Good point... Plucking the Ham is the most important part.

Toad · « **Reply #14 on:** May 08, 2005, 02:00:03 PM »

Looks pretty cool, Guns. I wonder where my nearest appliance junkyard would be........

Just pulled a pork loin off the smoker. Mother's Day meal is smoked pork loin. beans, coleslaw, bread and strawberry shortcake.

Happy Mother's Day to all you Mothers.