Chuck52
Veteran Member
I know this has probably been covered in some of the smoking threads, but a new smoking thread can't hurt!
With four nurses in the mix, it turns out my family probably won't be able to come up with just one day we can all get together for Christmas this year. My wife is working 12 hour shifts both Christmas Eve and Christmas Day! So, since I'm going to be on my own for that time I was thinking I'd like to smoke a ham partly because smaoked ham tastes just as good cold as right out of the smoker. I guess the same might be said about smoked turkey. but we had turkey for Thanksgiving and I prefer ham anyway. However, I've never smoked a ham. What kind of ham have folks smoked? I'm thinking a "fresh" ham might be kinda hard to work with. That big a chunk of raw meat would have to be smoked real slow and long to make sure it was done to the bone, wouldn't it. So maybe the way to go is one of the cooked hams, which are more common anyway. "Baking" a ham is mostly just warming it up and putting a glaze on it, but smoking one of those might yield something special. If I wanted to spend the money, I could smoke a country cured ham, but unfortunately most of my family don't like country ham as much as I do. So, what kind of ham have you smoked, for how long, and how did it come out?
Chuck
With four nurses in the mix, it turns out my family probably won't be able to come up with just one day we can all get together for Christmas this year. My wife is working 12 hour shifts both Christmas Eve and Christmas Day! So, since I'm going to be on my own for that time I was thinking I'd like to smoke a ham partly because smaoked ham tastes just as good cold as right out of the smoker. I guess the same might be said about smoked turkey. but we had turkey for Thanksgiving and I prefer ham anyway. However, I've never smoked a ham. What kind of ham have folks smoked? I'm thinking a "fresh" ham might be kinda hard to work with. That big a chunk of raw meat would have to be smoked real slow and long to make sure it was done to the bone, wouldn't it. So maybe the way to go is one of the cooked hams, which are more common anyway. "Baking" a ham is mostly just warming it up and putting a glaze on it, but smoking one of those might yield something special. If I wanted to spend the money, I could smoke a country cured ham, but unfortunately most of my family don't like country ham as much as I do. So, what kind of ham have you smoked, for how long, and how did it come out?
Chuck