smoking a ham question

[stout]

got a smithfield half ham

really just want to know the best way to orient it on the rack in the smoker?
should i put the cut side facing up? i was thinking if the cut side faced down or sideways more liquid than might be good would run out of it

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[SuperDave]

I always go cut side down but do it in a shallow pan.

[stout]

I always go cut side down but do it in a shallow pan.

never have done a ham before.. never thought to put it in a pan

thanks man

[JustChillin]

I smoked one for Thanksgiving and smoked it cut side down over a shallow pan. Everyone loved it.

[stout]

I smoked one for Thanksgiving and smoked it cut side down over a shallow pan. Everyone loved it.

over a shallow pan like on two different shelves or in a shallow pan?


also i want to score it and put a mustard and brown sugar rub on it

[JustChillin]

I did use a small rack to lift the ham off of the foil pan. Here is a recipe that was sent via a Thermoworks email this morning.
http://howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham/

[stout]

I did use a small rack to lift the ham off of the foil pan. Here is a recipe that was sent via a Thermoworks email this morning.
http://howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham/

ah good idea yeah a low rack inside a tray that i can do ... i'll take a look at that recipe.. thanks much

[SuperDave]

The ham does make a little juice.  I like the ham directly in the pan so that the end cap sits in some juice. 

[stout]

The ham does make a little juice.  I like the ham directly in the pan so that the end cap sits in some juice.

you know what you're forcing me to do right?

now i have to go get another ham so i can try it both ways..

oh the humanity

[JustChillin]

Go for it and share the results!

[stout]

Go for it and share the results!

i sure will.. plan to smoke the first ham in a few days

[BedouinBob]

Can't wait for the delicious results! 

[TX Gent]

Smoke protocols and your pictures save a few words and help many ...

[stout]

i hate to say this but no pics.. the camera on my wife's phone which is the only camera we have..we no longer have..the phone lives the camera however died

never the less
smoked my ham yesterday .. set the smoker at 225 .. smoked the ham till it hit 140 internally..
before all that though i made a rub.. i got from a thread here very simple very good
http://smokinitforums.com/index.php?topic=6178.msg57235#msg57235
but i altered it a bit.. used guldens mustard and 1.5 tbs of balsamic and minced garlic from a jar.. went a bit heavier on that .. probably 2 cloves worth could of used more but i can eat garlic all day
score the ham all over about quarter to half and inch deep applied the rub let it sit in the fridge like that for maybe 30 minutes while i got the smoker ready and cleaned up the work space
i didn't weigh the wood.. but i took a block of cherry form smokinlicious split that in half put in both halves and did the same with a chunk of hickory split it but only put in half of it.

smoked it from 2:30 to a little past 6:30 this was a 9 pound ham.. i saw some say go at 250 saw some say they use 210 .. so 225 was a good compromise ... and it worked out great.. dropped almost no liquid..it stayed super juicy and the smoke really got into it good

this time out i did put it in a baking sheet on a low rack so it did not sit directly in the pan.. next time i will not use the rack to see if there is any difference that we notice.

and i put it smack dab in the middle of the smoker