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This will help make transferring the ham a lot easier without disturbing it. Place the ham in a large 12 inch cast iron skillet. Nov 10, 2013 - Smoking your ham is a great way to add more flavor to the meat while warming it up to serve. Essentially, it takes about 30 minutes to smoke a single pound of precooked ham. The ham I use for this recipe is a Spiral Sliced Smoked Ham. Do not be afraid to experiment with wood chips of a different flavor than you normally use. Also keep checking to make sure there is liquid in the water pan to keep your meat from drying out. Once the wood is making smoke, the smoker is ready. INGREDIENTS One good quality spiral sliced ham, 8 to 10 pounds. Heat up smoker to 275°F. So, bring it to a temperature of 120 °C (250 °F) and prepare Maple flavour bisquettes for use in smoker. After 2 hours, turn the heat up to 325 degrees Fahrenheit and continue to cook the ham for 3-4 more hours. Step 4: Smoking the Ham Take the ham out of the fridge and remove the plastic wrap or aluminum foil, letting it warm up slightly for half an hour (to save time, you could do this part right … I do it a little differently, and the ham still ends up great. The internal temperature of the thickest part of the ham should register 140 degrees F when it’s completely warmed through. Place the flat side of the ham on the smoker rack and put the meat thermometer probe into the top and into the middle of the ham. Continue cooking until internal temperature of meat reaches 160 degrees. The purpose of this recipe is to add smoke, add the amazing glaze, and bring the entire ham up to temperature. I've always done them on charcoal. Place your spiral cut ham on the grill. If your smoker runs at a constant temperature of around 210 degrees, then your ham will need to cook for 1 hour per pound; if your smoker does not run at a constant temperature, you will need to check it until it reaches an internal temperature of 160 degrees. Use a chicken tray. Because it’s come pre-sliced, the slightest movement could make it all unravel. Per all my recipes, I recommend that you leverage a meat thermometer instead of relying exclusively upon cook time. Also keep checking to make sure there is liquid in the water pan to keep your meat from drying out. Place an aluminum pan under the spiral cut ham so any drippings will fall into the pan instead of into smoker. Add cherry wood to smoker. Once done, you can already put the meat inside the oven. 8/8 = 1lb, 4/8 = 0.5hrs at 275 degrees. Heavy Duty aluminum foil Creating a Great Tasting Double Smoked Ham. A little like a honey spiral cut ham, but oh so much better. The ham should easily fall apart, and present meat that’s juicy all the way through with a beautiful pink color. The lid will keep the smoke contained. In most cases, your ham is already cooked. Here are 23 fantastic winter BBQ ideas so that you keep grilling all…, Not sure where to start with your next rack of smoked BBQ ribs? This is also the case for spiral hams. Google "how long to smoke a whole ham or butt by weight" -- take that weight and divide by how long per pound. Leave it in the smoker for about half an hour to let the glaze set. When you unwrap the ham there should be juices caught in the foil. I buy the shank portion because the bone is great for making a big pot of beans after the holidays; but the butt portion is just as good for serving. The smoking … In either case, ensure that your ham registers 140 degrees Fahrenheit at the thickest parts. The smoked ham most people are familiar with is a pork loin that’s been highly processed with sugars and brines. Remove ham from all packaging and transfer to chicken tray, cut-side-down. Pull it off when the final temp hits 190 and let it rest in a dry cooler wrapped in old towels for a couple hours. Set your smoker for cooking at about 230 - 240 degrees F. Place the pan with the spiral cut ham on the smoker and close lid. How long does it take to smoke a ham? Heat the mixture over medium heat and stir it well. You could, theoretically, buy a pre-smoked ham and bake it in the oven, inject the ham with smoke flavoring, or add smoke flavoring to your glaze—but this wouldn't taste the same as cooking your meat in a smoker. Ensure that all cracks and crevices along the surface of the ham are covered. If you are worried about the slices of ham separating while you are smoking it, use skewers. Details: - MES 30in upright - 10.8lb fully cooked and smoked spiral ham - face down in pan, cup water - started at 180, after an hour bumped to 200 - hickory wood chips - nothing on it - smoked to 135, came up to 145 in the hour Not sure what else to post. Also, make a glaze that will taste much better than that packet you got in the package. He holds a bachelor's degree in journalism from the University of Memphis and an associate degree in computer information systems from the State Technical Institute at Memphis. Place on cooking tray and transfer to smoker. Also be sure to place the ham cut-side-down to give yourself the best chance of keeping the ham in one piece while it cooks. If you want something different from a store-bought honey glazed ham, then this smoked spiral ham is the way to go. To test for flavor, cut a small piece of ham and taste it after 90 minutes. Just pulled this spiral sliced ham off the smoker about an hour ago. Allow the jelly to liquify (should take about 3-5 minutes). At the end of our smoke we’ll then glaze it with a sweet sauce to give it a beautiful finish fit for any holiday platter. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. This year, you want to smoke the ham in the new smoker you purchased back in the summer. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. Ensure that all cracks and crevices along the surface of … We’re simply going to warm it up in our smoker, which is why we call this double smoking. Use a sweet wood. Close lid and cook for 2 hours. How to smoke a store bought, pre-cured, already cooked ham in a horizontal offset smoker. Well...? It is really hard to estimate the time that is needed to smoke a 10-pound pre-cooked ham. Take it off the smoker (and close the lid so the temperature doesn’t go down) and glaze it generously with about half of the glaze. When being smoked, a precooked ham will have its rancidity slow down, thus lengthening its lifespan. You can find an uncooked spiral ham at the meat counter, but typically those need to be special ordered. Smoking a pre-smoked ham essentially double-smokes it, leaving you with unpleasant results. Pull it off when the final temp hits 190 and let it rest in a dry cooler wrapped in old towels for a couple hours. You want to give the glaze at least 30 minutes to coat and stick to the ham before removing the piece of meat from the smoker. The weight of the ham and the skewers will keep all the slices together. Leave to cook for about two hours. For spiral-cut ham, you can get in between the layers to add more flavor inside. Super easy and a new family favorite for the Holidays! Once the jelly has broken down completely, add a cup of the raspberry chipotle bbq sauce. Also, make sure you keep the spiral cut ham moist at all times. 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