I want to smoke a ham.

[Son of a Son]

Has anyone hear had any experience with this? I understand that if I smoke a fresh ham, it won't really be a "ham", but more of a roast, but I am also unsure how well a "prepared" ham would turn out after a smoke.

On the day before X-Mas eve I will be smoking 2 briskets for friends, and I figured it would be a perfect time to try a ham for myself. Based on what I have seen online, the timing should be fairly similar.

Any advice is appreciated.

 

[badexcuse]

Also cursious about this. Shot a small 50 hog and took backstraps and hindquarters. Any smoking suggestions for the hindquarters? Isn't tht basically a boned ham?

 

[LosIllini]

As an experiment- I smoked an 8lb Cooks brand, bone-in ham before Thanksgiving. (These are the semi-precooked hams you see at Kroger, etc.- that say something like 35-45 mins/lb at 325F in the oven until 165F, or something similar on the label).

Dry-rubbed it w/ turbinado sugar/typical salt/pepper/paprika/garlic powder rub- smoked at 225F w/ pecan wood- took 8 hours or so (I was finishing up a brisket as well). Let it rest for an hour or so.

Turned out excellent! It was awesome fresh-- and leftovers were great for breakfast/ and in a pot of beans. Probably different kinds of hams to try- but, this was fairly easy to smoke/ tasted great.

 

[coachkiss]

I've smoked a fresh ham before. It won't be the same ham texture that you are used to. It turns out much like a pork shoulder, but a little meatier.

You can cure it, then smoke it. Curing is simple, but a time constraint. Then, it comes out like ham.

Hams that you buy in the grocery store or pre-cooked. I haven't smoked a ham, because they are generally smoked when I get them from the processor. I cook them in the oven at 275 in the oven for 30 minutes per pound with brown sugar all over it. Then I add a pineapple/brown sugar glaze when its done.