I will be smoking Ham for the very first time this Christmas for about 9 people. I was hoping to get some recommendations in what kind of Ham to get? How long to brine for? How long to smoke and cook for? What kind of rub? Last thing how big?
Thanks
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if you are talking a ham that already has been cured then no rub.... as for 9 people,,, most have bones in,,,, so id say 12 to 15 lbs min, and do a glaze
my glaze is
1 cup apple juice
1 cup brown sugar
8 ounce can of pineapple ran through a food processor
1 tsp all spice
1 tsp ground cloves
put into a small crock pot on high heat for an hour or so or small pot on low heat till it is heated through and liquid through out...
put your ham in the smoker,, apply apple or maple smoke for an hour,,,smoke at 225 to 250 F... at 100 F meat temp... start applying the glaze above,, ,every 5 to 10 F apply another coat,,,also cook till an it of 145 F internal
The below link is to the technique I use for fresh ham from curing to serving. I haven't used a rub on my hams, but if you do add a rub, I would use a rub that has similar ingredients as your choice in glaze.
Smoked Cured Ham (http://www.susanminor.org/forums/showthread.php?465-Smoked-Cured-Ham&p=716#post716)
As for which cut to get it depends. Most articles I've read state that the shank is the best cut, because it is easier to carve. I don't find that to be true, though often I will have to settle for the shank, because that is mainly what stores in my area will carry. I prefer the butt end (aka rump or sirloin end) with part of the leg bone in it. I always remove the aitch bone prior to curing. It makes it much easier to carve at the table. Either cut will be more than enough for nine people.
If you can only get a whole ham; which happened to me this weekend, you can separate the two main cuts easily; though you may end up with the shank being much larger than the butt. You can search YouTube for instructions on how to do that. Or you can bone the ham prior to curing. This will make it more compact. Though I feel you loose flavor and some moisture.
The below link has good instructions on how to bone a ham.
Hamzilla (http://www.susanminor.org/forums/showthread.php?799-A-Tenpoint5-Ham-aka-Hamzilla&p=1201#post1201)
Quote from: beefmann on December 13, 2015, 07:22:39 PM
if you are talking a ham that already has been cured then no rub.... as for 9 people,,, most have bones in,,,, so id say 12 to 15 lbs min, and do a glaze
my glaze is
1 cup apple juice
1 cup brown sugar
8 ounce can of pineapple ran through a food processor
1 tsp all spice
1 tsp ground cloves
put into a small crock pot on high heat for an hour or so or small pot on low heat till it is heated through and liquid through out...
put your ham in the smoker,, apply apple or maple smoke for an hour,,,smoke at 225 to 250 F... at 100 F meat temp... start applying the glaze above,, ,every 5 to 10 F apply another coat,,,also cook till an it of 145 F internal
Sounds pretty straight forward, how long would it take to cook
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Quote from: Habanero Smoker on December 14, 2015, 02:00:58 AM
The below link is to the technique I use for fresh ham from curing to serving. I haven't used a rub on my hams, but if you do add a rub, I would use a rub that has similar ingredients as your choice in glaze.
Smoked Cured Ham (http://www.susanminor.org/forums/showthread.php?465-Smoked-Cured-Ham&p=716#post716)
As for which cut to get it depends. Most articles I've read state that the shank is the best cut, because it is easier to carve. I don't find that to be true, though often I will have to settle for the shank, because that is mainly what stores in my area will carry. I prefer the butt end (aka rump or sirloin end) with part of the leg bone in it. I always remove the aitch bone prior to curing. It makes it much easier to carve at the table. Either cut will be more than enough for nine people.
If you can only get a whole ham; which happened to me this weekend, you can separate the two main cuts easily; though you may end up with the shank being much larger than the butt. You can search YouTube for instructions on how to do that. Or you can bone the ham prior to curing. This will make it more compact. Though I feel you loose flavor and some moisture.
The below link has good instructions on how to bone a ham.
Hamzilla (http://www.susanminor.org/forums/showthread.php?799-A-Tenpoint5-Ham-aka-Hamzilla&p=1201#post1201)
I assume fresh Ham tales longer to cook
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Quote from: ghosttown on December 14, 2015, 03:57:10 AM
Quote from: beefmann on December 13, 2015, 07:22:39 PM
if you are talking a ham that already has been cured then no rub.... as for 9 people,,, most have bones in,,,, so id say 12 to 15 lbs min, and do a glaze
my glaze is
1 cup apple juice
1 cup brown sugar
8 ounce can of pineapple ran through a food processor
1 tsp all spice
1 tsp ground cloves
put into a small crock pot on high heat for an hour or so or small pot on low heat till it is heated through and liquid through out...
put your ham in the smoker,, apply apple or maple smoke for an hour,,,smoke at 225 to 250 F... at 100 F meat temp... start applying the glaze above,, ,every 5 to 10 F apply another coat,,,also cook till an it of 145 F internal
Sounds pretty straight forward, how long would it take to cook
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if at 225 F you would be looking at 4 to 6 hours,,, depending on how much moisture is in the meat,, outside conditions,,, wind etc,,, however ,,, do not go by time,,, go by meat temp,,,,
Perfect, what kind of Ham do you normally get? Not sure about the cut and what is the difference between Ham that are in the big cooler at the grocery store which looks like each one of them are huge vs on the shelf in smaller packages?
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years ago when i did buy a ham... it was a honey baked ham....now a days i cure my own... can not really speak for any store bought hams,.... though i would lean towards farmer john,,,there bacon is good along with there pork products,,, give it a try
Okay will have a look what they have at my local place. Do I need to hang the ham or can I just put it on the tray?
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i usually lay it on the tray,,, with the fat side up... and on one of the middle two racks... this way you can glaze it a bit easier,,,, also some where in the middle of the glazing process ... turn over the ham... fat side down and glaze the part that you have not... along with every place you can reach
One more question, I assume I can get a ham that is cured already but not cooked? I will be cooking the ham few days before.
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if you get an uncooked ham.. that is fine,,, every thing above remains the same,,,, cook / smoke to 145 F at 225 F box temp... if you want to cook it a day or two ahead that is fine,,, just let it cool to room temp or close to it ,,, then into fridge,,, when ready to reheat,,, pull an hour or so .. let come to room temp and into oven ...reheat to some where between 145 and 165f ,,, oven temp 350 F or so and you should be good to go
Quote from: beefmann on December 13, 2015, 07:22:39 PM
if you are talking a ham that already has been cured then no rub.... as for 9 people,,, most have bones in,,,, so id say 12 to 15 lbs min, and do a glaze
my glaze is
1 cup apple juice
1 cup brown sugar
8 ounce can of pineapple ran through a food processor
1 tsp all spice
1 tsp ground cloves
put into a small crock pot on high heat for an hour or so or small pot on low heat till it is heated through and liquid through out...
put your ham in the smoker,, apply apple or maple smoke for an hour,,,smoke at 225 to 250 F... at 100 F meat temp... start applying the glaze above,, ,every 5 to 10 F apply another coat,,,also cook till an it of 145 F internal
I may be getting a pre-cooked and pre-cured ham for the first one, may be a stupid question but getting a pre-cooked ham isn't the temperature already at 140?
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ikt has been cooked to the 140 - 145 range,,, and mostly just needed to be reheated