Smoked ham

[mlp311]

Smoked ham is in my top 5 of favorite foods. I picked up this picnic at wally world tonight and want to smoke it tomorrow. Any suggestions? What's my cooking temp need to be and at what IT do I need to take it out? I also got another turkey boulder, but didn't realize I couldn't just sit it out on the counter to thaw out. I guess ill sabe it for my next smoke.

Sent from my DROID3 using Tapatalk

[mlp311]

Sent from my DROID3 using Tapatalk

[Habanero Smoker]

I've never seen commercial smoked picnic before. The final internal temperature will depend on how the picnic was prepared. The cooking instructions should be on the label or packaging. If it is fully cooked, you will only need to reheat it to 140°F. If it is partially cooked, or  not cooked at all, then you will need to bring it up to 152°F. The picnic cut has about the same toughness as the ham section, so you can slice at 152°F - 160°F.

After removing the packaging, pat dry with paper towels. When applying smoke I would keep the smoker around 120°F - 130°F. Then raise the temperature and finish at around 210°F - 220°F. If you are in a hurry, 225°F.

With the turkey boulder you can do a quick thaw. With turkey, leave it in its original packaging, and place it breast down in enough cold water to cover it. Change the water frequently to keep the turkey chilled. Estimate about 30 minutes per pound for a whole turkey or breast. For roast and boneless, it may take longer and it will help if you reposition the boneless or roast so the bottom side is up and you change the water.