Putting a fully cooked ham on the smoker - BBQ Central

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Old 08-06-2005, 04:35 PM   #1
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Fatz,

If the ham is pre-cooked and ready to eat you can just put it in the pan cut side down (or however you please) and warm it up to serving temp.

IMHO I think 140 is a little high, I would take it to 120 and serve it. that's plenty warm enough to serve in fact it's hot. Add glaze if you care to the last half-hour or so.
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Old 08-07-2005, 10:17 AM   #2
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Fatz: I cob smoke precooked hams for customers at Easter time. I take them to 140 and then wrap to hold them for delivery. Never had any problems with them.
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Old 08-07-2005, 10:20 AM   #3
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Old 08-07-2005, 12:53 PM   #4
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Quote:
Originally Posted by Larry Wolfe
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Not one of your better posts Larry!
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Old 08-07-2005, 04:07 PM   #5
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Fine 140...... [-( [-( [-( [-( [-( Nice job Larry.... :loony: :loony: :loony: :loony: :loony:
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Old 08-07-2005, 04:51 PM   #6
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Quote:
Originally Posted by Bruce B
Fine 140...... [-( [-( [-( [-( [-( Nice job Larry.... :loony: :loony: :loony: :loony: :loony:
I get grief no matter what I do!! That's it, I'm outta here!! :night:

Glad it turned out good Fatz!
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Old 08-07-2005, 05:39 PM   #7
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Great re-set Larry!!
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Old 08-07-2005, 08:30 PM   #8
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Thanks Fatz, hope you liked it.
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Old 08-10-2005, 10:10 PM   #9
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You guys are a hoot!! Larry's on his <.>
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Old 08-11-2005, 06:10 AM   #10
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Originally Posted by theJokerTokerSmoker
You guys are a hoot!! Larry's on his <.>
Okay Joker I give up, what is <.>?????
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Old 08-11-2005, 07:27 AM   #11
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that would be a period. <period>
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Old 08-11-2005, 07:34 AM   #12
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Quote:
Originally Posted by Captain Morgan
that would be a period. <period>
Thanks for the clarification Cappy!
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Old 08-11-2005, 11:02 AM   #13
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Quote:
Originally Posted by E55er
hmmm..... i read once raw meat reached 140 that protein sets and cannot accept any more smoke, ie the ring. so how would a cooked ham tast smokey on the inside??? just a noob looking fer education.
Meat will absorb as much smoke as you cook it in (ie., oversmoked food). It is the smoke ring the ceases to form once the meat reaches 140*.
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