Smoked Ham Recipe
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Category: |
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Ingredients: |
Ingredients: 1 ea approximately 20 Lb ham. Using a presmoked ham that has been partially cooked will make the job almost impossible to mess up. (smithfield smoked Ham)
This ham does not come with sufficient smoke flavor so we smoke it again to get the flavors developed.
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Directions: |
Directions:Prepare your smoker and preheat it to about 225°F (using Hickory wood is best) on the indirect side. If the skin has not been removed, remove it, and trim off most of the fat leaving no more than a thin layer. The fat does not allow the smoke to penetrate the meat and people will just trim it off at the table and there goes your glaze. If it came with a prepackaged glaze, throw it out.
3) Place water pan beneath the ham and keep water in it to keep meat moist. Cook at 225 for about 4 hours. Place the meat on the indirect side of the smoker flat side down. transfer to no smoke cooking for 8 hours. Ham should be 155-165º F in center when ready if you want glase now is time to add it heat glase until it melts. Personally i am not fond of glazes next wrap in tinfoil and towels place in cooler and let rest for at least 2 hours before cutting meat. |
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