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My wife got a pre-cooked 8 pound smoked ham for Easter Sunday dinner, and we decided to add a little extra smoke to it this year. So, rather than the traditional oven cooking, I did it up in the smoker.
Nothing fancy here, I just put it on the smoker with some peach wood at 220° F for 4 hours. The internal temperature was at 140° F when I took it off. Of course, the ham was already cooked, but I wanted it warmed all the way through, and I wanted it to have plenty of time to soak up plenty of that delicious peach smoke flavor.
Check out the picture. What an awesome smoky flavor!
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looks awesome curt!! Hope you had a wonderful easter. This ham looks great. Peach wood eh? Where do you get that? What is the flavour like?
Hey Steve! I get my peach wood from a local BBQ store. They have it shipped in from Texas. Peach has a nice sweet smell and taste. For a similar wood, you can try plum or pear if you can get any of that in Canada.
Cool – I will have to see what I can find up here. I just noticed our pics are next to eachother on chowstalker today.
Wow you are the king of hams this looks better than anything I have ever seen lean and mean!
Oh man…this looks amazing. I think Hubbyman will want to do this for Easter this year. He’s been talking about it for years, but never has. Can’t wait to try it.
Thanks Wendy. That extra smoke flavor really adds a punch to the Easter dinner. The sandwiches later are much better too!