I've got the Weber Smokey Mountain bullet smoker firing up. It's 63F out and
slightly cloudy with no rain in sight.
I'm going to smoke a Safeway "Ready to Cook" shank half ham. It'll go on the
smoker when the temp. reads 225-250F. I'm smoking over warm water, to
control the temp, but also to create a moist environment. I don't want the
ham to dry out. I've got chunks of hickory imbedded in the charcoal. I'm
using the Minion method to fire up the charcoal. That is,sprinkling a small
number of lit charcoals on top of a charcoal & wood filled charcoal pan.
http://www.virtualweberbullet.com/fireup2.html#minion
The plan is to smoke for as long as one hour per pound, or until the
internal temp. reaches 155F, as discussed in a forum on the Virtual Weber
Bulletin Board. I'm suspecting it's not going to take that long.
http://tvwbb.com/eve/forums
Usually it's recommended that uncooked, or "ready to cook" ham be cooked at
325-350F in a dry environment as quickly as it takes to get the internal
temp. to 155F. I'm going low and slow.
We'll see how it goes. I've got ham stock from the last ham to make a
glorious ham sauce.
Kent
slightly cloudy with no rain in sight.
I'm going to smoke a Safeway "Ready to Cook" shank half ham. It'll go on the
smoker when the temp. reads 225-250F. I'm smoking over warm water, to
control the temp, but also to create a moist environment. I don't want the
ham to dry out. I've got chunks of hickory imbedded in the charcoal. I'm
using the Minion method to fire up the charcoal. That is,sprinkling a small
number of lit charcoals on top of a charcoal & wood filled charcoal pan.
http://www.virtualweberbullet.com/fireup2.html#minion
The plan is to smoke for as long as one hour per pound, or until the
internal temp. reaches 155F, as discussed in a forum on the Virtual Weber
Bulletin Board. I'm suspecting it's not going to take that long.
http://tvwbb.com/eve/forums
Usually it's recommended that uncooked, or "ready to cook" ham be cooked at
325-350F in a dry environment as quickly as it takes to get the internal
temp. to 155F. I'm going low and slow.
We'll see how it goes. I've got ham stock from the last ham to make a
glorious ham sauce.
Kent