Anyone ever smoked one?
I did one for a neighbor on Saturday, pretty much traditional scored, cloved and pineapple type with a sweet raisin glaze.
Basically it was an 8 lb. pre-cooked ham from a local shop. I smoked it for just about 4 hours with apple wood to 160deg.
They gave me a bit of it when it was done. They absolutely loved it, me I wasn't too impressed.
What have you done in the past?
Look at this link. Olds explains his t-shirt method for smoking pre cooked hams. I have done them and I really like them. Have fun
Olds T-Shirt Method (http://susan.rminor.com/forums/forumdisplay.php?f=56)
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
OK... That looks doable [:)] Will give it a whirl next time though with lower heat (did this last one in my offset).
Just a random thought here...try something besides Apple. I do not care for the Apple flavored bisquettes, but I have done a few dishes with it that people loved.
Oh yeah, in this case the apple was their choice.
I'd rather do that then mesquite though... burned out on mesquite. [:D]
I did order alder and grape vine after reading about it here.
I did one for X-mas last year,full dress with maple syrup being spooned over it in the fridge for 1/2 day.It was around 12 lbs,bone in and I believe I also took it up to 160 F with apple/pecan pucks.
It did go faster than the buzzered! REALLY NICE !! [:)]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ListerD</i>
<br />OK... That looks doable [:)] Will give it a whirl next time though with lower heat (did this last one in my offset).
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I do mine hot if we are going to eat it that day. However, IMO if you cold smoke it (ya right if that is possible here in Florida) in the T-shirt then try Oak and smoke it for several hours.
The real trick is to allow it to cure for several days before you bake it.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ListerD</i>
<br />Oh yeah, in this case the apple was their choice.
I'd rather do that then mesquite though... burned out on mesquite. [:D]
I did order alder and grape vine after reading about it here.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Grape vine???
LOL! That's what I said but not what I meant. [:D]
I don't know WTF I was thinking... Alder and Apple.
Though I did read of someone using grapevine the other day somewhere. Kind of caught me off guard.
I was thinking about this while I was at the store... Keep in mind I'm not using a BS I've got a pit and the Great Outdoors cabinet style.
For a Christmas ham, what about adding Mulling Spices to the water bowl? Smoked with hickory or oak.
We will add it to simmering wine in a cheesecloth pouch and let it steep for 20-30 minutes. Popular drink during the holidays served with cinamon and a thin slice of orange.
It just made me wonder about carrying that aroma and flavor over to a ham or maybe even a turkey breast.
Thoughts?