HI all, I have a 6lb pre-cooked/water added pit ham. I was wondering how I should smoke/cook this ham using apple in my Bradley smoker. How long should I smoke? Should I wrap in foil to keep moist?I am planning on slicing it up for sandwiches. Or should I use Maple wood?
Woods your choice! I prefer Hickory on about every thing. I cook my store bout hams at 225 degrees with 4 hours of smoke. If your slicing and the ham is already precooked when you buy it. I'd cook to It of 140 Degrees. If the Ham is uncooked I'd go to 152 degrees. It will come out great. At least thats what every body said after eating all mine and not leaving any leftovers. LOL
Think i should wrap in foil to keep it moist?
I wrap ham in cellophane then slice a few hours before serving. I don't wrap during smoking either.
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