Baby ham on wsm

badjak

badjak

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I got a baby ham, uncooked.
(We can only get them around christmas, so I buy a lot and freeze).
Normally, I just boil it or boil and finish in the oven.
But now I'm thinking of putting it in my smoker (baby weber smokey mountain).

Anyone ever tried?
Or anyone having any advice?
I normally don't use the water pan, but I think this time I will
 
badjak said:
I got a baby ham, uncooked.
(We can only get them around christmas, so I buy a lot and freeze).
Normally, I just boil it or boil and finish in the oven.
But now I'm thinking of putting it in my smoker (baby weber smokey mountain).

Anyone ever tried?
Or anyone having any advice?
I normally don't use the water pan, but I think this time I will
Click to expand...
Sounds like a great idea!
 
Its uncooked, but cured to make it ham

So I suddenly had this splendid (maybe) idea. I am going to put the wsm in the sun and see if it gets up to 70+ oC without wood or charcoal (I think the safe meat smoke temp, when not using a cure, is 72 or 78 oC. Marianski's book will be checked)
If it does, then I am going to use my sawdust smouldering thingy and smoke it with apple wood.
Meanwhile I am going to double check if the ham was indeed cured with sodium nitrite
 
It was a bit cloudy today.
The wsm in the sun only got up to 60 oC.
I've lit some charcoal, am using the water pan to keep the temprature low and a little pice of local fruit wood (masau)
I hope it works out okay :)
 
Is that those hams in a can? If so, I think they are fully cooked and just need to be warmed through.
 
IMG_20241109_192804_301.jpg

But I havent tasted it yet
 
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