Wrap or No Wrap?

[MrClean]

First time doing a ham. My question is wrap or not to wrap? If yes, how many hours into the smoke or internal temp is best to wrap. Thanks.

[HawkerXP]

Welcome to the Pit! I have never done a ham either. Waiting with you for inside scoop. Did you check the "free" section? I'm sure meathead covers this there. See it? Top left of this page.

[MrClean]

Thanks! I did look there, was not able to find answer. Not sure if I looked well enough. I've done brisket and was wondering if wrapping is appropriate for ham too.

[RonB]

Welcome to The Pit.

[BRic]

For myself i would not wrap it , i would make a nice brown sugar mustard glaze and brush it on at the end of the cook and take it off the smoker 15 to 30 minutes later. ( you don`t want the glaze to burn )

[MrClean]

Thank you! My worry is the ham drying out. I was not planning on a glaze at this time.

[Donw]

If you were talking about a country cured ham then you would need to wrap the entire time with plenty of liquid in the wrap; but otherwise just go low and slow. I would look into a glaze late in the smoking too. Doesn’t need to be heavy or overly sweet, just enough to add flavor to the finished exterior.

[jecucolo]

Are you asking about the presmoked ham? If so Meathead has an excellent recipe called Easter Ham. Check out the recipes here. I’m Not gifted at linking articles sorry!

[BRic]

https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe

[MrClean]

Nope, fresh pork leg. It was in the cure for 21 days. Thanks!