Smoking an already cooked ham

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Smoking a Spiral Sliced Ham
by: Bill

You can add smoke flavor to the ham by smoking it at a low temperature for an hour, then refrigerate it until it was time to hit the road. You could do it a day or two before that way, which would also give time for the smoke flavor to absorb into the meat. Depending on how far you're travelling, it could be safer too, since the ham could easily be kept cold in a cooler during the trip.

Place the ham directly on the upper grate so it has better all-around contact with the smoke. Fill the water pan with cold water to keep the temperature of the smoker low, and smoke the ham for an hour. Also, tilt the lid a bit so it's not sealed, which will help keep the smoker temp down.

Choice of wood is up to your tastes. I really like applewood smoked ham, but recently have started using some well cured black walnut, which I think has an awesome flavor. I've used the Jim Beam pellets, and found them to be pretty strong in taste, and a little bitter, or biting.

When you and the ham arrive at the final destination, glaze it and warm it up the its recommended temperature (however the tag on the ham instructed warming) and enjoy.

And sorry your question didn't get answered until after Christmas. You might be able to try this method when Easter gets here.

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Submitted by: Bill

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You can add smoke flavor to the ham by smoking it at a low temperature for an hour, then refrigerate it until it was time to hit the road. You could do it a day or two before that way, which would also give time for the smoke flavor to absorb into the meat. Depending on how far you're travelling, it could be safer too, since the ham could easily be kept cold in a cooler during the trip. Place the ham directly on the upper grate so it has better all-around contact with the smoke. Fill the water pan with cold water to keep the temperature of the smoker low, and smoke the ham for an hour. Also, tilt the lid a bit so it's not sealed, which will help keep the smoker temp down. Choice of wood is up to your tastes. I really like applewood smoked ham, but recently have started using some well cured black walnut, which I think has an awesome flavor. I've used the Jim Beam pellets, and found them to be pretty strong in taste, and a little bitter, or biting. When you and the ham arrive at the final destination, glaze it and warm it up the its recommended temperature (however the tag on the ham instructed warming) and enjoy. And sorry your question didn't get answered until after Christmas. You might be able to try this method when Easter gets here. <br clear="all"> <br clear="all"> <script type="text/javascript"> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <br clear="all"> <br clear="all">

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Smoking an already cooked ham

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