Fetzervalve Posted December 21, 2006 Report Share Posted December 21, 2006 Has anyone done this? I found a couple of recipes, but I need to know if anyone has any idea how long it will take to reach 140 internal on a 17 pound - bone removed ham? I got nominated to breathe life into the donated ham at work! Thanks! Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 21, 2006 Report Share Posted December 21, 2006 The biggest problem with smokin a ham is gettin it wrapped in those tiny little rolling papers. Once you do that, the rest is easy... Quote Link to comment Share on other sites More sharing options...
Curly Posted December 21, 2006 Report Share Posted December 21, 2006 The biggest problem with smokin a ham is gettin it wrapped in those tiny little rolling papers. Once you do that' date=' the rest is easy...[/quote'] Councelor...could you approach the bench ...and bring the rolling papers Quote Link to comment Share on other sites More sharing options...
twharton Posted December 22, 2006 Report Share Posted December 22, 2006 ...the rest is easy... I don't know about that...I always have trouble keeping it lit. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted December 22, 2006 Report Share Posted December 22, 2006 Fetzervlave, Last week I did a prepackaged smoked spiral cut ham; and the added glaze. It wasn't 17 pounds, probably a third of that; but all I did were follow the instructions on the package as if I were cooking in a conventional oven. Estimated times, temps, etc. were spot on. I don't remember exactly, but think it was something like 375 deg oven, 30 min per pound, then raised to 425 deg for the 20 minute glaze. Turned out great! I wouldn't change a thing. Quote Link to comment Share on other sites More sharing options...
hOTSAUCE Posted April 7, 2007 Report Share Posted April 7, 2007 Johnnyboy, on that twice smoked ham did you use smoke and if so which? Quote Link to comment Share on other sites More sharing options...
