thanksgiving ham, first time

[dnsfailure]

We're going to try smoking a 10-ish pound spiral cut ham, basting it with some sort of honey/brownsugar sauce. First time we've tried this, but seems pretty straight forward.

I see this is pretty common, lots of articles/videos of this online, but curious if anyone on IBB has any thing yall like to baste the ham with or any other tips.

Will be using a pellet grill supplemented with a few chunks of hickory. I figure I'll smoke pretty low (160f or so?) for the first hour or two, then crank it to the max (450f for me) until everything is looking nice and caramelized and the inside is around 140. Or just do the whole thing at 250 or so the entire time?

Will it drip much? worth catching and saving the drippings?

 

[Rttoys]

Basically read over the instructions with the ham and adjust for your pit. You are just substituting the oven for the pit. Your temps are lower so adjust the time, but since you can crank yours up, it should be easier. Ham is already cooked, so remember you are just warming it up. When I did mine last week, I put about an hour or so of smoke on it, then wrapped it up to keep the juices in. You add the brown sugar seasoning and honey pack at the end. It’s easier than you think.

Going off my notes from last week, I had an 8# ham, that was about room temp when I put it on. Ran it at 200-240° for about 3ish hours (165° internal). 1 1/2 hours on smoke, then wrapped for the rest. Added seasoning and honey at the end. It was the noms. I think the instructions say 15 minutes per pound? @400°?

 

[TSEJEEPERS]

I use a BGE so yours will be a little different. I put mustard on it, to hold the brown sugar on the ham. The put pineapple on it. Mine is not a spiral ham.
I use Pecan wood and smoke it for the first couple of hours. I also put it in a pan.

 

[dnsfailure]

did two hams, a smaller 3lb boneless, and a boned 10lb. obviously had to pull the 3lb ham first, but they both turned out fantastic. and gravy from the drippings for mashed potatoes or whatever else is amazing :D Very easy to do, I think we'll pick up a small 3lb boneless more often, it's quick and easy.

We did 250 constant for the entire time. Using pitboss pellets from wallyworld, and some additional hickory chucks every 30 minutes or so. (photo right before I pulled the smaller ham). After about 1 hour I brushed on some glaze that my lady made from honey, brown sugar, rum and cajun spices. really good flavor :D

 

[Rttoys]

Take those bone and make bone breath now.

 

[dnsfailure]

Take those bone and make bone breath now.

we usually toss ham bones into a pot of beans . we'll be traveling soon for christmas, so we might try vacuuming and freezing this bone and using it in january.

Yall might have this in Texas, but in Louisiana we would have Tasso and put it in beans. I've never made it myself, but I've used tasso alot. maybe if we start cooking alot of ham we can try and make make tasso out of some of it . Usually we don't cook much pork except for bacon, pork loin and the occasional pork shoulder. Pork goes along way as far as $ goes, we've started eating more of it because steak is getting fucking expensive and we're not wanting to get burned out on chicken. Trying to explore more pork dishes :)

 

[dnsfailure]

we've been nibbling at the ham for the past few hours, damn it's good. I think we're just gonna graze on this all night

 

[Rttoys]

I usually stash our pork butt bones in the freezer until we have enough to make broth. Ham and turkey bones went in the stash, so now I need to get to making broth.

Ham bones in beans will be the bomb.

I have heard of Tasso, but never tried it.