Pre-cooked Ham

[madtown]

I've had a pre-cooked boneless ham sitting in my freezer for way too long and it needs to get used. It isn't anything special but I thought what better way to cook than in the Bradley.

I have never cooked a ham pre-cooked or otherwise in the smoker.  What are the suggestions and experiences? 

[classicrockgriller]

I have smoked quite a few of them and they are always better

after some love and a good smoke.

I have poked holes in them and rubbed them with maple extract.

Gave them some smoke and then vac sealed for a cple days before slicing.

[squirtthecat]

Yep, what CRG says.    I give them a couple hours of mild smoke at 225°, and take them to 140° IT.   Wrap tight and back in the fridge to let the smoke flavors do their thing.

Good for sammies, or some awesome smoked ham & beans.

[Habanero Smoker]

For precooked hams I like to just apply the smoke with the Bradley. I go to 3 - 4 hours. Like the others, if I have the time to "age" them, I wrap them tightly in plastic wrap (and into a 2 gallon Ziploc bag; it if will fit) for a couple of days. Then roast it in an oven, with a glaze until it reaches 140°F.

[dman4505]

Yep, what CRG says.    I give them a couple hours of mild smoke at 225°, and take them to 140° IT.   Wrap tight and back in the fridge to let the smoke flavors do their thing.

Good for sammies, or some awesome smoked ham & beans.

x2 on this one
I smoked one for three hours with some pecan I had left, made great sammies that night, we froze the leftovers then fixed some ham and beans a week later....oh my god they were so good.


Don

[madtown]

Ham is in.  Come to think of it this is the first ham I have ever cooked.  Why not start in the Bradley.  All I have is 6 pucks of hickory left and some mesquite to smoke with so I may go a little light on the smoke time.  Been lazy on the restock and used a lot the last couple weeks.

Anyone have any glaze recipes they wouldn't mind sharing?

[Habanero Smoker]

My favorite glaze is contained in the following recipe link. If you don't have maple sugar, use maple syrup or all brown sugar. If you use syrup, make sure you reduce the glaze a bit to thicken it up.

Smoked Cured Ham

[madtown]

Ham turned out great.  Even better when you consider it was a last minute idea and the ham had been in my deep freeze for 3-4 years.

I didn't have all the ingredients the glaze recipe so I found a simple one out there to use.  We cut up a couple slices for supper last night.  I cubed up about 1/4 and vac sealed for later.  I figured it would be good for scalloped potatoes or in some beans.  The rest was sealed up and put in the fridge. 

I took some to the office today to share for some ham sandwiches.  Everyone thought it was delicious and I think it tasted better today after sitting overnight sealed up.  Only have pics of ham vac sealed so decided not to post them.

Thanks!

[Habanero Smoker]

I'm glad it worked out well. With smoked foods (as many foods) it taste better the next day.