I have about a 7# Nieman Ranch applewood smoked ham. they had a great deal on them after Easter so I plan on making it today. I see a lot of people here heat them on their smokers/grill. It is already cooked and smoked. Is there any advantage to throwing it on my cooker instead of the oven to bring to temp??
I smoked an already-smoked ham this week on the Weber kettle - my first time. Although I didn't see any recipes that recommended it, I soaked it overnight to get some salt out. I then smoked it to about 140 (it was 127 in some spots, 145 in others). The fresh smoke taste was clearly evident and tasted much better than baking or boiling the ham. My wife raved about it.
I trimmed off all the fat I could, and trimmed off the hard skin on the outside, exposing all meat to the smoke.
Last edited by steve_woolston; April 11, 2018, 09:19 AM.
Reason: Afterthought
Thank you for the valuable input. It's going on tonight. I'm going to just chuck in a apple chuck to give a bit of fresh smoke but not overwhelm the flavor. I'm also going to use the apricot glaze mentioned on the site here.
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