Smoked Ham
Purchase
Buy a 10-12 pound ham shank. It's alright if it is already cooked/smoked. Defrost and Room Temperature Defrost ham in refrigerator overnight (mine have never been frozen) Take ham out of package, and let sit in a roasting pan for an hour or two before putting on smoker to bring up to room temperature |
Prep the Smoker
Clean the grill. (If not already done) Fill bottom charcoal bowl about half way. Fill the Charcoal Chimney about half way and light about 20-min prior to being ready. After most of the charcoal is white (approx 20 min), pour into the charcoal bowl. Add some wood chunks. Fill the water pan. Start bringing smoker up to 225 degrees. |
Smoke the Ham
Place the ham on the smoker. After 2.5 hours at 225 degrees, wrap the ham in foil, baste with some apple or pineapple juice, add some more brown sugar, and close the foil most of the way. Cook until the ham reaches an internal temperature of 140 degrees. NOTE: My 10 pound ham took about 3.5 - 4.0 hours total cooking time at 225 degrees. Cook to temp.... not time... |
Rest the Ham
Take the foiled ham off the smoker and place into a cooler with some towels wrapped around it. Let it rest for 30 minutes to several hours. (I let mine rest for 4 hours before cutting, and it is still very warm) NOTE: You can cook the ham several hours ahead of time, and it will stay perfect in the cooler for eating. |