Pre smoked ham

[goldentouch]

Cleaning out our freezer we found a frozen 8.5 lb hard wood smoked spiral ham.  I was wanting to smoke it in the #2.  How long do I need to smoke it.  I have hickory, Mesquite, and apple what would be the best to use.  It should be ready to smoke in the morning.,

 

[SuperDave]

The spiral hams being pre-cooked and pre-smoked are a little bit different than smoking raw meat.  The ham you have likely has a tag on it that says to warm it at 275 degrees for 15 minutes per pound.  So, this is pretty much how you could smoke it if your #2 could reach the 275.  Since it probably can't, go with the 250 for a little longer period of time or until an IT of around 145.  As far as smoke, cut back on the wood as you will only want to supplement the smoke that is already in the ham.  I like to add a ham glaze and some pineapple rings close to the end of the cook time.  I make my own glaze with some brown sugar, a little clove spice and some of the juice I've poured off the pineapple rings.  Some maple syrup in there isn't bad either.

 

[jcboxlot]

145 internal temp, 225 degrees on the smoker took me about 3 hours on an in-bone pre-smoked ham a few weeks ago.  Used cherry wood 2 oz.  I think the ham was 6 to 7 lbs

Use a water or juice pan next to wood box.

Mustard and favorite rub all over on outside.

It made a BIG difference even though these hams are mostly pre cooked. 

Add small red potatoes and or mac and cheese on another rack to fill up the box.

 

[jcboxlot]

FYI

Mod for our smokers.

https://www.youtube.com/watch?v=visSGTZv9jk

 

[goldentouch]

Thanks everyone I will try it tomorrow and let you know how it comes out

 

[goldentouch]

I am going to this again.  Best ham I have had in a long time.  Real most and tender ham  Thanks for the help

 

[SuperDave]

I am going to this again.  Best ham I have had in a long time.  Real most and tender ham  Thanks for the help

When I serve a 2nd smoked ham, my guests think it is better than the high dollar honey baked hams that sell between $50 - $100.  If yours has a bone-in, get ready for the best white bean soup you've ever had. 

 

[JSRFrench]

Agree with you. I have done this often.
With the availability of precooked hams after the holiday season & discounted prices I generally stock up.
I use 220* for 6 hours & fill the wood tray.
Cut off the bark & save in a freezer bag to add as seasoning for beans & such.
Always reserve the hambone for the same reason.
Slice the rest, freeze & use for sandwiches.

 

[goldentouch]

The bone is in a big pot of beans as we post.  Looking forward to ham, turnip greens and pinto beans tonight.

 

[swthorpe]

Sounds yummy! 

 

[elkins20]

FYI

Mod for our smokers.

https://www.youtube.com/watch?v=visSGTZv9jk

Hey John thanks for the video, been wondering about doing a spiral cut ham. As to me they never have smoke flavor beyond the outside ring. This should give it a whole better smoke flavor thru out the ham. I think will use either cherry or maple at 3 oz for 3 hrs. or an It of 145. Thanks again.

 

[DivotMaker]

Here's a whole 13.5 lb Petit Jean ham I did last Easter, Eddie...

Twice-Smoked Ham for Easter

These are killer!  Amazing how much it "kicks up" the taste of a pre-cooked ham!

 

[bluecatpride]

Has anyone out there tried to actually cure  a ham and then smoke it?  I would love to try this but am a little nervous to try.  I love making our own bacon.

 

[SuperDave]

I got a chef torch for a gift recently so I'm going to try and add a sugar glaze crust to my ham this year.  This is the glaze recipe that I'll be using.

Sugar Glazed Ham

1 fully cooked spiral sliced half ham, bone-in (pre-sliced is best)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon paprika
dash ground ginger
dash ground allspice

 

[BedouinBob]

Hey Blue, I did one a while back. Search the pork section. Pork Belly has done one too, if I remember right. Turns out great! BTW add your name and general locale to your handle so we can know who we are dealing with?

 

[TheLocNar]

Got a spiral ham. Just over 8lbs. since it's just the folks and I this year. Mom is insisting I cook it in the oven. Bummer. Guess I'll have to smoke one on my own time.

 

[jcboxlot]

Just trick her.  Its probably pre cooked anyway.

Smoke it.

 

[DivotMaker]

Jeff, once your mom tastes a twice-smoked, she'll never let you cook a ham any other way!

 

[Oscar]

OK, I gotta join the double smoke club!

I'm putting a 9 lb bone in "shank portion smoked ham" in the #2 for Christmas dinner. Seemed cheap at $1.30/lb.http://smokinitforums.com/Smileys/default/cool.gif

Am I on the right track here:
Mustard, then rub w/ "bone suckin' sauce"? Sit overnight in fridge?
Sounds like around 220F for 3-5 hrs until 145F IT should do the trick? Water pan of apple juice and 3 oz. of hickory or maple or cherry? Apply glaze about 30 minutes before done?

Really looking forward to a big chunk of pork coming out of the smoker. And the bone and bark for bean soup sounds great, too!

-Tom

 

[DivotMaker]

Tom, I don't think a sauced rest overnight will do much.  The skin is already smoked, so I'm not sure it will penetrate much.  I just coat in spicy brown mustard and a rub, then smoke at 225 to IT of 140...comes out great!  Keepin' it simple!