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Post by marshallco on Nov 22, 2021 15:53:42 GMT -5
Anyone ever smoke a ham? All of ours are already smoke cured, but they really don't have any "smoke" flavor. My app for my electric smoker, a Char-broil, doesn't give any time/directions for a ham. We wanted to try the smoker to see if slow cooking at a lower temp would keep the ham more moist. Any reason I couldn't just follow the steps for a pork butt? Thanks in advance.
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Post by whitetaildave24 on Nov 22, 2021 19:33:40 GMT -5
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Post by deadeer on Nov 22, 2021 19:34:37 GMT -5
Anyone ever smoke a ham? All of ours are already smoke cured, but they really don't have any "smoke" flavor. My app for my electric smoker, a Char-broil, doesn't give any time/directions for a ham. We wanted to try the smoker to see if slow cooking at a lower temp would keep the ham more moist. Any reason I couldn't just follow the steps for a pork butt? Thanks in advance. I think you would just be warming it up tho, not cooking to temp to be safe. To keep moist, wrap in foil or put in a covered pan. |
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Post by marshallco on Nov 23, 2021 0:04:56 GMT -5
Thanks guys. I may try that recipe, and cover with foil to keep from drying out. It’s part of Thanksgiving dinner. I suppose they can grandmas brussel sprout casserole if they don’t like it!
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Post by deadeer on Nov 29, 2021 0:01:33 GMT -5
Did you try it and how did it turn out?
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Post by marshallco on Nov 29, 2021 9:49:17 GMT -5
I did use that recipe for the most part, and ended up smoking 2 five pound hams for about a total of 4 hours. I left them uncovered for the first hour and a half, then wrapped them in foil for the rest of the time. They got to about 177 degrees when I pulled them out. They were great, had a moderate smoke flavor, and were still very moist. Thanks again for the advice and help!
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