Question: will be smoking a 16# pre cooked ham for Thanksgiving. How many hours should I smoke it and at what temp. Will your all purpose chanpionship seasoning do the best for a rub or is there a better one that I can use. thank you for your time .
Dan, thanks for the question. Smoked ham is delicious. Head Country Seasoning and pork go together like a hand in a glove. If the skin is still on the ham I like to remove it so more smoke penetrates the meat. I do leave as much fat on the ham though. I then season with 1/3 cup of Head Country All-Purpose Championship Seasoning Red oak can put off a harsh smoke, so make sure the wood is as dry as possible. You may want to feed the fire with coals or small pieces or chips of wood, for additional smoke. In my opinion the cresote covering on meat, created by the smoke is what disagrees with some folks. You may try a fruit wood too like apple or cherry. Since the ham is already cooked, I would smoke a 16lb ham for 3-4 hours at 275 degrees. Make sure to bring the internal temp to 140-150 degrees. The last 30 minutes I make some diagonal slices on the ham in two directions so diamonds are created on the ham. I pour some of our Head Country Smokey BBQ sauce over the top and let it glaze on the ham. Once the correct internal temperature is reached, I remove from smoker and let rest for 15-20 minutes before slicing. Happy Thanskgiving, God's Blessings, Paul