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A half bone-in ham that's between 5 and 7 pounds should be cooked for between 18 and 24 minutes per pound. If you're using an uncooked ham, plan on 18 to 20 minutes per pound for a whole ham and 22 to 25 minutes per pound for a half-ham. Glaze again: After about 45 minutes, remove the ham from the oven and brush on additional glaze.
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Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a silicone brush. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove. Glaze the ham a second time and loosely tent with foil.
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Preheat the smoker to 250 degrees Fahrenheit. Smoke the ham for about 6 hours, until the internal temperatures of the ham reach 140 degrees Fahrenheit. We usually check the temperature every hour as the time will change based on the size of the ham. It typically needs to cook for about 30 minutes per pound of meat.
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Whole or half. 1. Soak for 4 to 12 hours in the refrigerator. 2. Cover with water, then boil 20 to 25 minutes per pound. 3. Drain the ham and cook at 400 degrees F for 15 minutes to brown.
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Cooking Time and Temperature. Place the ham on a rack in a roasting pan, with the cut side down. This will allow the juices to distribute evenly, ensuring a moist and flavorful result. Cover the ham loosely with aluminum foil and bake for approximately 15-18 minutes per pound. Calculate the total cooking time based on the weight of your ham.
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Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. Close the lid and smoke the ham for 1.5 hours. Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil.
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When the ham reaches 120° internally, generously base it with the glaze on all sides every 30 minutes until it reaches 140°. Baste the ham one last time and at this point, turn the smoker up to 325° and cook it until it reaches 155° internally. Let the ham rest for 30 minutes. Slice it and serve.
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Use a knife to cross thatch the surface of the ham with shallow cuts. Place a clove at the intersect of each cut. Chill the ham until ready to smoke. Smoke the ham at 180 for 3 hours. Rhubarb Glaze - sautee onion in the butter until soft. Rhubarb Glaze - add vinegar and sugar, stir until sugar is dissolved.
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Carving a smoked ham is a straightforward process. Prepare the Ham: Before carving, allow the smoked ham to rest for a few minutes after removing it from the smoker. This allows the juices to redistribute, making the meat juicier and easier to carve. Locate the Bone: Identify where the bone is located in the ham.
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Cook the ham in the smoker. Every 30 minutes, brush the entire surface of the ham with pineapple juice to keep the meat moist during the smoking process. Smoke the ham for about 20 minutes per pound, until it registers an internal temp of 140° on a digital thermometer inserted at the thickest part of the ham (not touching the bone).
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Between the brine, the smoke and the glaze, your ham will be wonderfully flavorful! Smoked Ham Recipe. Let's get started! The first step is to select your ham. Ask your butcher for a bone-in ham leg (bone-in for the best flavor). This recipe calls for a 7 pound ham which is known as a half bone-in leg. A full bone-in leg is generally around.
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Smoking at a temperature between 225-250 °F (107-212 °C) will result in the most flavorful and juicy bone-in ham, as this range is best for allowing fat to render and drip off of the meat as it cooks. Due to its higher moisture content, you need to be careful when smoking this cut of meat.
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Take the ham off the cooker, place the flat side on the glaze on the foil making sure you don't puncture the foil with the bone, pour 1/2 of the broth/glaze mix over the meat and spread it all over with a brush. Seal the meat and glaze in the foil making it look like a giant candy kiss. Crimp the seams tight.
How to Cook a Smoked WholeBone in Ham
Both fresh and smoked ham bones need to be cooked thoroughly before eating and do best when simmered slowly for hours in a pot of soup. Just settle the entire whole ham bone into the middle of the pot and let it cook. Once the meat becomes so tender that it falls off the bone, scoop out the big pieces, shred them, and return them to the pot.
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Wrap the ham in aluminum foil and place it in the fridge to marinate overnight. Step 2 - Make the basting sauce. Whisk the chicken stock, pineapple juice, vegetable oil, and mustard in a small saucepan and warm over medium heat. Step 3 - Score and smoke the ham.
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Smoke the glazed ham to internal temperature 140°F. 12. Remove the ham from the smoker and allow it to rest for 30 minutes. 13. Slice and enjoy! Serve up adventurous Smokin' Whole Bone-In Ham with Char-Griller's range of grills and versatile accessories. Create, elevate and inspire with Char-Griller.
