- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoking a ham on the grill
Posted on 11/22/15 at 9:12 am
Posted on 11/22/15 at 9:12 am
I am thinking about smoking a ham on my weber kettle grill for Thanksgiving. I have never smoked a ham, only a pork butt.
Are there any tips or things to keep in mind when doing this?
Are there any tips or things to keep in mind when doing this?
1
Posted on 11/22/15 at 9:33 am to chryso
Is it a fresh ham? Fully cooked? Glazed? How big is it? Bone in? Boneless?
This post was edited on 11/22/15 at 10:06 am
Posted on 11/22/15 at 9:39 am to EastCoastCajun
Yes, we need details.
Posted on 11/22/15 at 10:34 am to EastCoastCajun
I think I will get a fully cooked bone in ham.
I just want to do it for the smoke.
I just want to do it for the smoke.
Posted on 11/22/15 at 10:49 am to chryso
Try to keep your temps in the 200 -225 degree range.
Smoke about 2 - 3 hours with apple/hickory blend. Spritz with apple juice after about an hour. After 3 hours spritz and wrap in foil. Continue cooking until the ham reaches 140. Unwrap but leave the ham in the foil and glaze it. Continue cooking until internal temp of 145-150. Pull and let rest about 1/2 hour before slicing
Smoke about 2 - 3 hours with apple/hickory blend. Spritz with apple juice after about an hour. After 3 hours spritz and wrap in foil. Continue cooking until the ham reaches 140. Unwrap but leave the ham in the foil and glaze it. Continue cooking until internal temp of 145-150. Pull and let rest about 1/2 hour before slicing
Posted on 11/22/15 at 10:54 am to EastCoastCajun
If you want to try a glaze, take a look at Tom Fitzmorris' Root Beer-Glazed Ham recipe on nomenu.com
He says it "is without a doubt the most asked-for recipe in the seventeen-year history of my radio show." I haven't tried it, but folks seem to like it.
He says it "is without a doubt the most asked-for recipe in the seventeen-year history of my radio show." I haven't tried it, but folks seem to like it.
Posted on 11/22/15 at 12:05 pm to Twenty 49
I do a spicy apricot glaze from amazing ribs. Excellent.
Posted on 11/23/15 at 10:59 am to BoogaBear
Brown sugar and mustard is a simple glaze
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News