Move over turkey...

bbqwizard

Babbling Farker

Joined

Apr 12, 2007

Location

USA

Name or Nickame

Phillip

• Nov 26, 2016

• #1

It's time for some ham!

 

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pcshrews

Full Fledged Farker

Joined

Jul 4, 2014

Location

Nashua, NH

• Nov 26, 2016

• #2

Yes please!!!

 

Stingerhook

somebody shut me the fark up.

Joined

Feb 13, 2012

Location

SE Florida

Name or Nickame

Marty

• Nov 26, 2016

• #3

I've got the rye and swiss!

 

Jason TQ

somebody shut me the fark up.

Joined

Jan 11, 2011

Location

Lawrenceville, GA

• Nov 26, 2016

• #4

Hell ya! Just cured and smoked my first one this week and can't wait to do it again. Looks awesome :-D

 

IamMadMan

somebody shut me the fark up.

Joined

Jul 30, 2011

Location

Pemberton, New Jersey

• Nov 26, 2016

• #5

Very nice...

 

Big George's BBQ

somebody shut me the fark up.

Joined

Feb 7, 2008

Location

Framingham, MA

Name or Nickame

George

• Nov 26, 2016

• #6

That is a really nice looking ham

 

M

mchar69

Quintessential Chatty Farker

Joined

Feb 22, 2014

Location

Kensington, MD

• Nov 26, 2016

• #7

Bought a pound of tasty Swiss a couple of hours ago. Be right over!
How about some details, I bought a spiral sliced from Costco and could do it on the drum...
Thanks.

 

H

Ham14

Take a breath!

Joined

Jul 10, 2016

Location

Ga

• Nov 26, 2016

• #8

Love the ham

 

bbqwizard

Babbling Farker

Joined

Apr 12, 2007

Location

USA

Name or Nickame

Phillip

• Nov 26, 2016

• #9

Basted in all its glory....Time to eat!

 

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T

The Meeper

Full Fledged Farker

Joined

Mar 19, 2016

Location

Melbourne Australia

• Nov 26, 2016

• #10

Good lord !!!! That looks ace.
Can you save me a plate ??

 

T

T.Mac

is one Smokin' Farker

Joined

May 27, 2016

Location

FL & GA

• Nov 26, 2016

• #11

Looking good! :thumb: After four years straight of turkey smoked on the WSM, we did the ham thing this year for a change of pace too. So far the leftovers have been something to look forward to.

 

bbqwizard

Babbling Farker

Joined

Apr 12, 2007

Location

USA

Name or Nickame

Phillip

• Nov 26, 2016

• #12

...and the money shot. Served with roasted root vegetables.

 

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bbqwizard

Babbling Farker

Joined

Apr 12, 2007

Location

USA

Name or Nickame

Phillip

• Nov 26, 2016

• #13

Thanks guys! I'll share details when I can get to my computer and not typing on a miniature keyboard.

 

dwfisk

Quintessential Chatty Farker

Joined

Aug 1, 2012

Location

Fairfield, Florida

Name or Nickame

Dave

• Nov 26, 2016

• #14

Geeeezzzz, I'm dying over here! That looks outstanding!

 

Last edited: Nov 26, 2016

BillN

somebody shut me the fark up.

Joined

Mar 14, 2016

Location

St David, Az.

Name or Nickame

Bill

• Nov 26, 2016

• #15

Looks sooooo good.

 

bbqwizard

Babbling Farker

Joined

Apr 12, 2007

Location

USA

Name or Nickame

Phillip

• Nov 28, 2016

• #16

mchar69 said:

Bought a pound of tasty Swiss a couple of hours ago. Be right over!
How about some details, I bought a spiral sliced from Costco and could do it on the drum...
Thanks.

Click to expand...

I like to trim any skin that may be remaining on the ham to expose more surface area to apply rub, and trim the fat to approx. 1/4. Most spiral cuts don't have any though. After trimming, rub a very thin layer of mustard (Dijon or spicy brown does in fact produce flavor vs. yellow). Dust the outside with your favorite pork rub (I like something with a little more sugar), place it in a pan and smoke it at 235 for about an hour.

Mix together a baste, by using bbq sauce with some sort of flavorful liquid. Pineapple juice, Apple juice, or vinegar sauce etc... until loose (I find 3:1 ratio of liquid to sauce works well). After the first hour or so (rub should be forming a crust) Use this basting liquid to baste the ham every half hour until the ham is heated through.