Smoked Holiday Ham

This is a pre-smoked, ready to cook 10.12 lb Half Shank Ham


Here are my recipes for Salmon and Turkey breast



First, dry the ham and give it a genereous coat of honey mustard and brown sugar.

hamhoney mustard

Soak your wood chips for about 20 minutes.

I have a mixture of cherry and apple here. About 4 parts cherry to one part apple.


Smoker fired up at 11:30 AM. Preheat to 225 degrees

On the center rack at high noon for 2 hours (Be patient....If you're lookin', you ain't cookin'!!)

One hour in - internal temp of 55 degrees (added more wood chips)

After two hours, internal temp is 88 deg.

Wrap in foil, and baste with pineapple juice.

Again - added more wood chips and sweetened the water pan with a little pineapple juice.

After another hour, more wood chips and more pineapple juice. Int temp 100

Another hour (4 so far), more wood - Int temp 120

FINALLY After 5 hours we are up to 140 Int temp.

Coat generously (again) with brown sugar and more pineapple juice

5 and a half hours later and it is done!! Rest for 30 minutes and dinner is served!!