Thanksgiving/Christmas Ham

[cyberstrategist]

I wanted to throw out the question on how much smoke flavor one of the store bought hams could actually pick up if doing the cook on the smoker. Since most of them are already pre-cooked and only need to be heated up, they already have a "skin" on them and would make it hard to penetrate and truly get the flavor you're looking for.

I'm guesssing, most will say to score it which is what I've done previously. Can you think of other ways that I can penetrate these things and still hold true to not only the process but also the flavors?

Thanks in advance!
-Cyber

[Rodcrafter]

I've done it, they come out nice. Don't forget the honey glaze


Making memories.

[Puff]

When we go back to Vermont to visit family, most of the smoked goods are cob smoked. That is a very potent flavor and if I had to make any suggestions for a deep tasting smoke, try it if you can. I know it's getting late to start drying corn cobs but you can buy pellets as a supplementary smoke. I use them for cheese and we think it's great...FYI

[BitBucket]

I guess there are a few types of hams out there--where I live you don't see very many of the uncooked 'country hams', but I have put a store bought presmoked 'city ham' in my ceramic egg cooker after putting on the pork rub I use. The ham itself did come with a chunk of skin on it, which I removed and cooked separately. I used oak lump charcoal and pecan chunks.

Because it was pre-brined and smoked, it didn't need a very long cook time, it was more about just getting hot and adding flavor. I used a bbq glaze made from apple jelly and just a few pineapple bits for some twang. It tasted pretty good except it was salty, since I didn't account for the salt already absorbed in curing in the ham when considering the rub. The 'fresh' smoke in addition to the flavor already there worked pretty well to just take things up a notch.

If I were going to do it again today I would make the same rub and just omit the salt from the rub ingredients. In fact, hmm...Someone else is cooking Thanksgiving but I still have a 4-day weekend...Dang it now I'm hungry AND conflicted on what to cook...

The pic is a bit dark, but here's what it looked like.


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