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Full Version: Hammin it up
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Hey everyone ..

I did a site search and even googled. Can anyone suggest a good Christmas ham portion for smoking? Its one of the few meats i have not smoked. Do i go with a precooked spiral cut, is there a better cut? Thanks to anyone who can help me make this Christmas "Smokin"

M
If you're not doing a whole ham, then the real pick is shank end or not.

I like to use the shank end instead of the butt end, as I prefer the shape and that I'll end up with a couple of odd shaped muscles that I get to have in my own sammies. If however you are doing it partially or mostly for "show" then do a butt end as it cuts better overall!

JM2C YMMV
Brine, season, and smoke? is brining required or prefferd?
Don't brine it if it says Ham, if it doesn't say Ham then it's a leg of Pork and will need 10 days in the cure... we're running out of days before Xmas.

Slather and rub, then smoke.

If you bought a smoked Ham, then you only need to slather, rub and smoke! :wink:

If it's a fresh Ham that hasn't been smoked take it to 165 if it has been smoked already take it to 135 - 140 and serve.
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