Smoked Ham

[Snow Bunny]

Want to smoke some store bought hams, just like to know how to kick them up a little, going to be smoking some for friends for Christmas, Thanks

[3 star redneck]

Inject em ....

[DATsBBQ]

Guessing you're talking about a city-ham, one of those partially cook ones that come in either the shank or the rump. They've more than likely been injected with some kind of liquid to bring them back close to their green weight. If this is the animal part we're talking about I'd recommend scoring the fat in a diamond pattern, stick a clove in where the score lines intersect. Scoring will help with fat rendering off the ham. Smoke to what the package says the internal temp should be, (140°?) and then let it rest in a foil tent for 15 to 20 minutes. I've done them with pinaple slices placed on the outside, some guys do that all time.

No pan, in a pan with a rack or on the grate with drip pan underneath or no drip pan at all depends on your preferences and type of smoker.

Hope that is helpfull.

[Hj]

Score the top of fat- diamond shaped with whole cloves stuck in fat

In the pan add either 7 up or ginger ale mixed with Andrea x-dry champagne. Also before this pour some of that liguid mixture all over the meat than rub brown sugar with pine apple juice mixed into a paste. Smoke with mesquite or alderchip wood..slowly - Never have any left overs.