Smoking a Ham?!
Answers: I am smoking a ham for a family Christmas party and have not done so before. I have an electric Charbroil smoker and am looking for advice on how to prepare the ham. As of now, I am planning to use mesquite chips and add apple cider to my drip pan. I plan to smoke a precooked spiral sliced ham for a few hours. This is my guess on what to do. Any advice?
A nice rub would be my recommended solution. Make sure your rub has lot's of sugar in it as ham takes well to sugar. Since your ham is pre-cooked (I assume it's not a fresh ham), cook at the higher temperature than you would normally use to smoke ribs or chicken to promote browning (and the sugars will help with this). Good Luck
Don't listen to the posters that have said you can't smoke a ham again. They probably don't understand that most hams are not smoked (they are cured). So, you are smoking it for the 1st time (not the 2nd) This is a big difference. AND a water smoker like you are indicating can be used to create additional flavor and the slow cooked flavor that an oven will not supply.
For those that still don't get it, Thomas is slowly re-heating his ham in his water smoker using the steam from the cider and the mesquite chips to add flavor.
ham is already smoked...............why do you want to smoke it again?
errrrr...... smoke vegetables........ not animals , unless you are taking your pet into a suana
You can't smoke a smoked ham again. If you just want the flavour of the chips and cider, just put it on for 1/2 hr. as per usual instructions.
I would recommend not using Mequite as the wood for smoking a ham. Mesquite is primarily used for beef smoking, the best wood for pork of any kind, would be hickory, or hickory and applewood or other fruit wood. Mesquite may end up putting on a thick paste of smoke on a ham. But as far as for the ham, you can do a honey glaze, or use a rub of brown sugar, garlic and other spices of choice to coat the ham. Good luck..