Pre-Cooked Ham

[44 bbq]

My wife was given a pre-cooked ham that she wants to put on the smoker with a glaze.
Since the ham is already cooked, would you simply apply a glaze and put in the smoker until a certain internal temp?

[gmotoman]

Treat it like Gator meat. Nuke it or a few seconds in the microwave and slap on some glaze.

No in all seriousness I treat those like the precooked brautwurst peoplebring to my BBQ's as meat donation. Heat it until desired temp. I just do them indirect on my Weber. Low temp, and add a few hickory chips for color and added taste. Maybe with the Ham I'd add some pineapple rings, and maraschino cherries dress it up a bit. Use your imagination.

[Richtee]

A good temp for a double smoked ham is 145-150. Hot enough for serving, but should not dry it out.

[44 bbq]

I have a recipe for a root beer glaze that I am thinking of using. Kinda want something unique that no one in my family has tried. MH rub seems like a good idea too. Have a little left so may put it to use.
Thanks for the reply gmotoman and Rich.

[ALX]

I did probably my 100th( OK-maybe 200-300) "double smoked" ham last night....Like Rich said on internal at 150 degree or so,but i just go by the pullback on bone....I just go 275-300 degree on WSM for 1.5 to 2 hours(depending on size) with some light smoke....Basicaly just re-heating it gently....Many ways do it...


http://www.smoked-meat.com/forum/showthread.php?t=11158

http://www.smoked-meat.com/forum/showthread.php?t=15150

http://www.smoked-meat.com/forum/showthread.php?t=6893

[44 bbq]

Do you normally glaze before placing on the smoker or at the end?

[Richtee]

Do you normally glaze before placing on the smoker or at the end?

Toward the end... the glaze should stand on it's own...smoke underneath. Not that I've EVER glazed a ham tho...

Smoke IS my glaze.

[shellbellc]

So first I haven't tried the double smoked ham yet...but my favorite ham recipe by far is my pulled ham recipe. I use a store purchased pre-cooked/cured ham, cook it low in the oven, which you could do this process in the smoker, finish it up at the end with a fruit pack that adds an awesome sweet flavor to it. Here is a link with my process and pictures, this is super easy and pulled ham is way better than sliced!!!!

http://www.smoked-meat.com/forum/showthread.php?t=13528

[ALX]

I would/do the glaze last 20 minutes...glaze twice in 10 minute intervals....first 90% of cook is get the fat dripping/shrinking etc....Depends on cooker...my old WSM is just a oven to me etc...

I really do it for that outdoor flavor as opposed to a oven....The citrus stlye glazes come thru excellent even if slicing like lunch meat....

my 11 pounder took 2 hours last nite at 300 degree....very moist...Every smoker/cooker has its own characteristics though...

[crusty ol salt]

here is one that i did a couple of years back, it was fantastic

http://www.smoked-meat.com/forum/showthread.php?t=11743

[44 bbq]

I put the ham on at 8am at 275. it is now 230 and the internal temp is 123. Can't believe how long it is taking to get to temp.

[crusty ol salt]

i am doing one today myself and i am running the smoker at 300*f. i figured no need to go low and slow with something that is cured and precooked...

[44 bbq]

I pulled it off at 330 and the internal temp was 140. It turned out much better than i thought. The glaze i made consisted of bourbon, brown sugar, orange juice, apple juice. The glaze was good but it didn't not thicken like i thought it would.

Sorry, no pics. it was a CRAZY day smoking a turkey and a ham on two different smokers. had to jugle that along with helping my grand-daughter unwrap her presents and opening my super fast yellow thermapen along with a few other goodies.

Hope everyone had a great Christmas.

[Richtee]

and opening my super fast yellow thermapen along with a few other goodies.

No no-- the yellow is glacially slow... remember?

[Fishawn]

The glaze i made consisted of bourbon, brown sugar, orange juice, apple juice. The glaze was good but it didn't not thicken like i thought it would.

Did you bring your glaze to a boil first? Just curious..... Double smoked hams are awesome