Need help cooking a smoked ham

bajaunderground

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Re: Need help cooking a smoked ham

diabetic ? skip the sugar.

A smoked ham is already cooked, but to make it more tender.
Remove the outer layer with a sharp knife, rub the ham with a good deli mustard, sprinkle lightly with cloves, place it in a covered roasting pan with 1/2 inch of water and cook at 285 degrees, 15 minutes per pound.

This can be true, but according to Smithfields' website, they sell an uncooked country bone-in ham that's not cooked!

There's a difference between, cured, cured-smoked, hot smoked (cooked) and cold smoked...more than likely, it's a lightly cured and cold smoked ham; therefore needing cooked. Hot smoked get's the temp of the meat from 40˚-140˚ in under 4 hours, curing (dry and/or cold requires salt and a humidity controlled atmosphere)...His is an aged country bone-in smoked ham so it's got some cure and age, but not to the point of a fully cured ham requiring no cooking. The smoke is added as a cold (100˚ or lower) to add flavor, but no cooking. Country hams are different than salt cured hams. They must also be soaked for extended periods of time prior to cooking as well!
 

rbh

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Re: Need help cooking a smoked ham

Tyme2fish; We found a can of cloves that we have no idea of age. The contents look like cloves said:
Good thing you didn't step in it!

Most hams are hot smoked and just need to be cooked to a certain point, overcooking just dries them out.
 
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ezbtr

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Re: Need help cooking a smoked ham

Mrs.Tyme and I decided we want a ham for Christmas. We bought a Smithfield Bone-In Smoked ham weighing 18.82lbs. The ham is not spiral cut and is a "whole" ham.

I'm thinking about the brown sugar-mustard recipe with maybe a can of Coca-Cola poured into the pan. We are still questioning on whether or not to stick cloves in it but are leaning on not doing the cloves. I don't really care for pineapple slices.


I'm diabetic and want to keep the sugar quantity down, but that's not really all that important.

Does anybody have any suggestions or tips?

Thanks
All sounds good EXCEPT NO CLOVES!!! I made a great ham last Christmas, was excellent except the cloves ruined it, ugh, had to pick all off but the flavor was over powering and I didnt put that much on.
 

aspeck

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Re: Need help cooking a smoked ham

We like our local Dakin Hams and they have a website with instructions which have never failed. Dakin Farm Pure Vermont Specialty Food

I am shocked ... Almost all their recipes contain maple syrup. Note ... If using syrup in a recipe, make sure it is pure maple syrup and not that corn syrup stuff. Maple syrup does make for a great glaze!
 

MH Hawker

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Re: Need help cooking a smoked ham

I used to love the cure 81 hams but they have gotten hard to find around here.
 

puddle jumper

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Re: Need help cooking a smoked ham

Just go to the Bradley smoker site and it is full of hints and tips plus some fantastic recipes. Coodos on doing you Xmas dinner in the smoker our turkey will be going in ours at about 8am to be ready for 5 pm dinner time .
ps the wife loves it because it frees up her day..
 
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Fishing Dude too

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Re: Need help cooking a smoked ham

Bring it over and I will throw it in the smoker for a few hrs. Did a bunch of summer sausage this morning turned out wonderful.
 

bajaunderground

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Re: Need help cooking a smoked ham

Just go to the Bradley smoker site and it is full of hints and tips plus some fantastic recipes. Coodos on doing you Xmas dinner in the smoker our turkey will be going in ours at about 8am to be ready for 5 pm dinner time .
ps the wife loves it because it frees up her day..


Puddle,

How big's your turkey? On thanksgiving I smoked 2 12# turkey, each took approximately 3 1/2 hours at 275˚. I smoked a 21# turkey last Saturday for a Xmas party and it only took 5 1/2 hours!

I use one of 2 self-built smokers and have smoked quite a few turkeys...If you're going for a low-n-slow smoke, then 225˚ is your magic number; however, the last 30 minutes you'll want to crank it up too 300˚ for crisper skin!

If you're going for a cooked/smoked turkey then you'll want 275˚+.

8:00am-5:00pm is a long time too smoke poultry you'll want the breast no hotter than 165˚...pork and beef have different connective tissue arrangements than poultry, so the longer smokes are needed!

Good Luck...post some pics!

Thanksgiving Turkey 2013
Smoked Turkey 2013.jpg
 
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puddle jumper

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Re: Need help cooking a smoked ham

Puddle,

How big's your turkey? On thanksgiving I smoked 2 12# turkey, each took approximately 3 1/2 hours at 275˚. I smoked a 21# turkey last Saturday for a Xmas party and it only took 5 1/2 hours!

I use one of 2 self-built smokers and have smoked quite a few turkeys...If you're going for a low-n-slow smoke, then 225˚ is your magic number; however, the last 30 minutes you'll want to crank it up too 300˚ for crisper skin!

If you're going for a cooked/smoked turkey then you'll want 275˚+.

8:00am-5:00pm is a long time too smoke poultry you'll want the breast no hotter than 165˚...pork and beef have different connective tissue arrangements than poultry, so the longer smokes are needed!

Good Luck...post some pics!

Thanksgiving Turkey 2013
View attachment 219716
It sounds like you have done this a lot. This will be my second time. The first one tasted so good my wife and kids all wanted me to do it again.The turkey samwitches later are to die for.

We start out at 200-225 deg with the smoke house ( portable smoker) and saturate the bird with smoke for 4 hours. I then bring the temp up to 300 -350 deg on till 180 deg. We then allow the bird to sit on till the rest of the meal is ready. We like our bird warm not hot when we eat.

Using a portable smoker has many variables when it come to temperater and i like to give lots of room for that.
We use about a 12 pound turkey.
 

bajaunderground

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Re: Need help cooking a smoked ham

It sounds like you have done this a lot. This will be my second time. The first one tasted so good my wife and kids all wanted me to do it again.The turkey samwitches later are to die for.

We start out at 200-225 deg with the smoke house ( portable smoker) and saturate the bird with smoke for 4 hours. I then bring the temp up to 300 -350 deg on till 180 deg. We then allow the bird to sit on till the rest of the meal is ready. We like our bird warm not hot when we eat.

Using a portable smoker has many variables when it come to temperater and i like to give lots of room for that.
We use about a 12 pound turkey.

Sounds like you've smoked one that turned out great, so I'd stick with what's not broken...as you know there are about as many variables in smoking preference as there are in boats! The newest cooking standards for poultry is breast (white meat) must reach 165˚ that's where I pull my birds. I've had a low-n-slow smoked bird before and they're very tasty...it's not like I even eat the skin?!

My smokers are both electric and have PID's controlling the temps and fans circulating air/smoke...I get consistent temps and smoke every time (as long as all the variables are not changed, wood-type, type of meat, weight of meat, etc...)

I still say post some pics when complete!

~Brett
 

Bamaman1

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Re: Need help cooking a smoked ham

Wow! Lot of good info on this posting.

Unless a ham is "fresh" and never been cooked, it's going to be shot full of water.

You just need to cook the water out of them @ relatively low temperatures or per the instructions on the ham. No glaze is really required on such a fine ham.
 

Capt Sully

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Re: Need help cooking a smoked ham

No water, No coke, use and keep it basted with Apple Juice :thumb::thumb::thumb:
 

Tyme2fish

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Re: Need help cooking a smoked ham

IMAG0473.jpg This was the raw ham before I added the brown sugar/mustard coating.

IMAG0475.jpgPlated ham

IMAG0476.jpgMore carving to be done.

I checked the ham for temp after 4 hours at 350 degrees. Good thing I checked early as it was at the desired temp after the 4 hours.

Nobody complained at the dinner table and all took a second and some took a third helping. Had some ham and eggs for breakfast and now I've got a kettle of Pinto beans on the stove with the ham shank bone in the pot. I'll add some ham pieces a little later to the beans.

Thanks to all for the suggestions and the advice.:)
 

colbyt

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Re: Need help cooking a smoked ham

And the leftovers are where?
 

Tyme2fish

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Re: Need help cooking a smoked ham

I've probably got about 2 lbs leftover after I added some to the beans. My younger son and his fiancee will be here Christmas day so that will be the end of the ham.
 
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