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Free ham, now what to do

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Post Thu May 03, 2012 7:58 am
Michigander medium-rare

Posts: 71
Location: West Michigan
I was given a ham by a coworker and told to smoke it and bring it in to work. I said no problem, I have done plenty of hams. So he brings it to work and here is what I was given

So it's a 16lb boneless, skinless ham. This is made for slicing and buying at the deli counter not what I would usually buy to smoke :lol:

So what to do now? Inject,smoke and glaze as usual? We have this ham a lot at work and it is very juicy as is.

With no skin the injecting might be interesting and will the glaze stick?

One of you guys/gals must have experience with this style of ham for the smoker.
What would you do?
Smoke it like you stole it

Post Thu May 03, 2012 10:24 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
Can't help with the glaze but if it's already fully cooked you don't need to take it past 120 degrees internal temperature and I personally wouldn't inject it with anything.

Post Thu May 03, 2012 11:42 am
rogerja well done
well done

Posts: 2288
Location: Central Ohio
Smoke it at 140 degrees with hickory until it hits 120. all you're doing is adding smoke flavor. You can't do much else.

Post Thu May 03, 2012 1:21 pm
timbarber84 medium-well

Posts: 208
Location: Ashland ky

all i can say i wish i had a coworker like that bores head is a good one i would just add some smoke to it

Post Mon May 07, 2012 11:39 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 6079
Location: Central Alberta, Canada

A glaze would still work if you are so inclined. I've glazed a few of these for Easter and Christmas cooks and they come out just fine. Think of it this way: it's just like saucing a rib or a pork chop, and they don't have any skin.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

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