Smoking a Ham

[Roger]

I want to smoke a ham for Thanksgiving and wanted to see if any of you have any experience.

First the butcher will order me one, but he wants to know if I want a whole or half ham. If it will fit in my pit (which I think it will) I think I want the whole ham (he said it'd be about 20 lbs).

How long will it take to smoke a ham? 1 hour per pound? this might effect my decision about whole vs half

I usually use a dry rub when smoking but not sure what is good for ham. I'm not going to use any sugar (or very little) or any honey glazes. What are some of your thoughts and suggestions.

 

[hornbri]

Never done it myself but here are a couple links.
How to pick out a ham
www.virtualweberbullet.com/ham1.html
www.virtualweberbullet.com/ham2.html

 

[gsoda3]

if you can find an Alton Brown recipe from foodtv.com, you'll be golden. he always delivers and definitely knows what he is talking about. last year we did his turkey recipe - best turkey i've EVER had.

 

[NickDanger]

An hour a pound seems a little harsh, but I've never done it either.

 

[Roger]

in case any of you are interested I talked to one of the pit masters over at Goode Co BBQ on Kirby and he gave me some tips.

The outer skin of ham is extremely tough to penetrate thus salt and pepper the outside, and can do a glaze or mustard blend to seal the outside as well. Cook at 200-225 for about 1/2 hour per pound until internal temp is 150-160

 

[3_yard-out]

Man that sounds really good. I think I'm gonna do one for the hell of it. Bad *** ham sandwiches for a week